1. the production process of cuttlefish balls: the method is: after cleaning the fish, remove the skin and bone spurs, and remove the red fish meat, put it in clear water for a little rinsing, then beat it on the chopping board with the back of a knife until the fish meat is loose, then cut it into paste with the blade, then add cold soup and onion ginger juice in several times, stir it into a slurry by hand in one direction, add refined salt, and continue to beat it until it is very sticky, and then. At this time, you can squeeze the fish gizzard into balls the size of lychee, heat it in a cold water pot until the edge of the pot bubbles but does not boil, and keep it for a certain time until the balls are cooked, and then take it out and float it in cold water. Two: several points to note: There are many reasons for the success of fish ball making. The following are some points to pay attention to when making fish balls: 1. Choice of fish: To make fish balls, we usually use fish such as grass carp, silver carp, white fish and catfish. Because of different fish species, the contents of myosin and actin in their muscle tissues are different, and the fibers contained in them are also different from those in connective tissues, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made from fish with high protein content and low fat content. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein denaturation, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected. 2. How to improve the color of the finished product: To make fish balls with milky white and bright color, we should start with two details: the rinsing of fish and how to punch them. Rinsing fish can remove blood stains, impurities and hemoglobin in muscle. However, it should be noted that the fish can not be bleached for a long time, which will make the fish hard, and it will be difficult to become velvet when it is beaten, and its viscosity will be reduced. The method of beating raw materials has great influence on the color of fish balls. Generally, the raw materials should be beaten with the method of light before heavy, and it is forbidden to rush for success at the beginning and exert too much force. As a result, fish particles are not only difficult to get married, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you should not use your hands when flipping in the middle of punching, and at the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of minced fish. 3. The influence of auxiliary materials on fish balls: The ingredients in Sichuan cuisine are known as "monohydrate, two salts, three eggs, four oils and five starches", which shows that we are particular about the addition of auxiliary materials. Water can dilute minced fish, which can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and at the same time, because of the role of charge, it must be in one direction when stirring, otherwise it will destroy the arrangement of water molecules, and the fish will spit water. The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls is taking advantage of protein's characteristics of salt solubility and thermal coagulation. If the amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the network forming power is weak; Too much salt will dehydrate the fish balls to some extent, which will reduce the water-holding capacity of the fish balls, lead to denaturation and destroy the protein character, reduce the elasticity of the fish balls and affect their taste. To make fish balls, you need to add proper amount of egg white and oil. Egg white has the characteristics of strong eating ability and good coagulation effect. The purpose of adding egg white is to increase the cementation and maintain the elasticity and tenderness of fish balls. The purpose of adding oil is to increase the delicate, smooth and tender taste of fish balls and to whiten them. However, it should be noted that neither egg white nor oil can be added too much. Because egg white has expansibility, if it is added too much, the surface of fish balls will be unsmooth when heated, which will affect the appearance of fish balls; When the oil is added too much, it is easy to make the fish balls honeycomb, resulting in a coarse and greasy taste. Starch is a kind of adhesive and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to forming. However, the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; Too much, the fish balls will become hard, not white in color and have poor buoyancy. 4. Heating and heat of fish balls: Heating will solidify the fish protein until the fish balls are cooked. However, we should master the cooking time of fish balls. The method is as follows: the raw fish balls should be put into a cold water pot, and then moved to a fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the side of the pot, and the fish balls will be cooked by turning down the fire to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature and lose their viscosity, and the finished product structure will be loose, even scattered and shapeless; However, if the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect their taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour. In short, if we want to make fish balls well, we must make sure that the six ingredients (water, salt, oil, eggs, powder and taste) are not needed. The beaten fish fillet is white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat. Three: dishes made with cuttlefish balls: 1. Fried cuttlefish balls:/images/caipu/pic4115.jpg Ingredients: cuttlefish balls 10 pepper salt. Appropriate method: cut cuttlefish balls with a cross knife, fry them in an oil pan until golden, and take them out and dip them in pepper salt. 2. Soup cuttlefish balls: main ingredients: cuttlefish carrots, spinach, coriander, egg onions, ginger, pepper, salt, chicken essence, cooking wine, starch and sesame oil: 1, wash and cook carrots, wash and blanch spinach, wash and cut coriander into sections; 2. The cuttlefish takes the meat and uses a blender to add salt, eggs, pepper, cooking wine and starch to make mud; 3. Divide the cuttlefish paste into two parts, one is to add carrots to make it red, and the other is to add spinach to make it green cuttlefish paste; 4. Put the two-color cuttlefish mud into a two-color cuttlefish ball with salt, chicken essence and pepper, put it into the soup plate, sprinkle with coriander and pour in sesame oil.