Production process: the first step, the grass carp I directly let the vendor to deal with the thorns and skinless 2 pieces of grass carp, clean it, cut into small pieces, while the green onion and ginger to prepare out of the a little;
The second step, will be dealt with cleanly into the processing machine, plus a little water to beat into juice, filtered through a sieve to take a delicate water with;
The third step, cut the fish meat with the
Summary: fishballs, shabu-shabu hot pot, cooking soup, cooking noodles are a good choice, fishballs soft and tender texture, more than the outside to buy a good and healthy, I have to say that 30 years of chef shared the fishballs this practice is very practical, I easily mastered the skills to do a good job of fishballs taste good, the value of the fishballs are also rich, the grass carp is my fishballs will often use the meat of the grass carp is delicate, used to do the fishballs are particularly suitable for, do it yourself, no matter what you do to make fishballs. Suitable, do it yourself fishballs no matter how to eat are delicious, especially with children's families, children love to eat fishballs, their own hands do not worry about the ingredients, the children do not have to worry about eating, do it yourself than in the outside world to buy delicious and healthy.
Cooking tips:
1, do fishballs, with onion and ginger can help remove the fishy flavor, much stronger than wine, but of course, fishballs can not be added directly to the onion and ginger, so the choice of its juice, add in the fishballs, which can help remove the fishy flavor, but also make the taste of the fishballs is more tender and smooth;
2, to do the fishballs, the 2 is a must, that is, lard and starch, the addition of lard, the starch, the lard and the starch, the lard is added, the lard is added, the lard and the starch, the lard is added, the lard is added, the lard is added. starch, the addition of lard can help increase the aroma, but also make the fish balls more tender meat; starch can play the role of emulsifier, after the paste can play a certain sense of consistency, so that the fish balls will not be easy to loose;
3, fish puree in the addition of seasonings to be stirred in one direction until the power of the fish balls, so that the fish balls will be better taste, remember to cook the fish balls must be cold water in the pot, as the temperature slowly rises, the balls will also be more tender, and the meatballs will be more tender, so that the meatballs are more tender. The temperature rises slowly, the balls will also be heated evenly, the maturity of the balls is consistent, will not get old, but also to ensure that the shape of the fish balls loose, good elasticity.