There are many ways to make fish balls. People in different places treat fish balls in different ways. We can find out the most suitable method for making fish balls, and then try to make fish balls at home.
Common fish balls
Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch.
Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.
Exercise:
1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;
When it's thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g of wet starch,1.5g of monosodium glutamate and 50g of cooked lard, and then stir in the same direction to obtain the fish balls.
3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.
Octopus pill
Ingredients: low-gluten flour 200 g into powder 30 g baking powder 1/2 teaspoons of eggs, 2 broth 350cc cabbage, octopus, red ginger and seaweed powder.
Seasoning salt, a little soy sauce 1 teaspoon.
salad sauce
Exercise:
1. Sift in 200g of low-gluten flour, 30g of baking powder, 1/2 teaspoons for later use.
2. Beat the eggs into egg juice, add the broth and flour by the method of 1, stir evenly to form a batter, and then add seasonings to taste.
3. Cut cabbage and octopus into small pieces for later use.
4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and oil the model. Then pour the batter into the model for about 5 minutes, add the Chinese cabbage octopus pieces and shredded red ginger, and then pour them all.
Then repeatedly rotate until the batter is baked into golden balls, then serve, drizzle with salad sauce and sprinkle with seaweed powder.
Crispy fried cuttlefish balls
Ingredients: (two people) 300 grams of cuttlefish, two pieces around the edge, a little fat;
Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, a tablespoon egg white and corn starch, and half a teaspoon Shaoxing wine.
Exercise:
1. Blanch the fat in boiling water, take it out, rinse it with water and dice it.
2, the square bag is cut into pieces for use.
3. Wash, chop and mash cuttlefish.
4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked.
Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected to make cuttlefish glue, and the effect is better.
Above we introduced what fish balls are. We know that fish balls are also called water balls, and fish balls are generally from Taiwan Province Province.