When it comes to q elasticity, what meatballs will come to mind, surely many people will say, that is of course the Chaoshan beef meatballs! In fact, Chaoshan fish meatballs are also quite q-bouncy, and its elasticity is not inferior to our ping-pong balls. When I was a kid, I hated eating fish because I would get stuck with fish spines every time I ate fish, but I loved eating fish balls. I spent some time in Shantou because of my dad's work, and the fishballs, porkballs, squidballs, and beefballs there are super, super tasty.

The fishballs we usually eat do not taste particularly Q-bomb, but the Chaoshan fishballs eat in the mouth, you bite down on it, the fishballs will pop open, the fresh flavor of the fish in the mouth at that moment in the four overflowing. The more you chew, the more you can feel the fresh flavor of the fish inside as well as the juice.

So why are Chaoshan fishballs so delicious? What is the difference between him and the ordinary fish balls we eat? Next we will find out, unveil the mystery of the Chaoshan fishballs, and by the way, find out, see if you can reproduce this delicious fishballs at home.

First of all, if you want to make delicious fishballs, then we need to choose a good fish, Chaoshan fishballs are usually horse mackerel, eel, and of course, there are also large white eels. So you can choose according to your own preferences, the best is the big white eel. The fish will be divided into two, along the spines of the fish flesh scraped down little by little.

The scraping down of the fish meat with a knife repeatedly chopped into a paste, and then first fish paste refrigerated for half an hour, this time to prepare a little cornstarch, ginger powder, salt and egg white, wait until the fish paste refrigerated, then these seasonings into the pouring, whisking on the strength of it. If you want the fish balls to be delicious, it is better to stir them in one direction and slightly beat them a few times. Start a pot of boiling water, when the water boils, use a spoon to scoop a meatball into the pot.

Be sure to put the fishballs after the water boils, otherwise the fishballs will fall apart because they are cooked for too long. Then boil again over high heat until the fishballs float, then use a fishing net to fish out all the fishballs and place them in cool water.

Generally we try to fish balls, mainly starch content is more, of course, will also put some seasoning for seasoning, but Chaoshan fish balls are more with fish for production. So there's a big difference between them, both in terms of taste and texture.