Self-made fish balls 1, crush ginger and scallion with a machine. Remember not to use shallots, scallions or scallions!
2. The white ribs of the bought Basha fish fillet are removed after thawing. The thawing does not need to be too thorough, as long as it can be cut. To make fish balls, the fish itself needs to be kept at a low temperature.
3. Cut the fish fillet into small pieces, throw it into the mixing cup together with peeled ginger and scallion, add some water and start beating. It is best to break the scallion ginger before putting the fish pieces. The water mentioned here is taken from 500 ml in the ingredient list, because it is to be absorbed into fish.
4. Make sure that the minced fish is not hot when beating. During the beating, you may need to take it down and shake it or continue to add some water to reduce the viscosity to ensure even beating. The kitchen's machine can be finished in almost half a minute.
5. It's OK to beat it into mud, then pour it into the mixing bucket and put on the paddle to start mixing.
6. Stir at a low speed and then at a high speed, and slowly add water according to the draft of the fish paste. It should be noted that water must be added several times in a small amount, not all fish can eat the same amount of water, and novices should strictly control it within1:1. Therefore, it is necessary to measure the amount of water at the beginning, and the whole process will not fail with only this glass of water.
7. Add an egg white.
8, add salt, the amount of salt is almost 3-5 grams per 100 grams of pure fish, a little more is fine, but never use too little, the fish paste without salt is difficult to work hard!
9. Stir for 10 to 15 minutes at medium speed until the fish paste is strong. Dig out a little and throw it into the water to see if it can float. If it can float, it means you can go to the next step.
10, prepare a pot of cold water, grab the fish paste and squeeze a meatball out of the tiger's mouth. Catch it with a spoon and throw it into the water. The spoon must be dipped in some water to prevent it from sticking.
1 1, after the fish paste is squeezed, put the basin directly on the stove and boil it. During this period, you can only gently push the fish balls, and after boiling, turn off the fire and take out the fish balls to complete the production of semi-finished products. If you cook too much at one time, you can refrigerate it and save it for next time.
12, cook some soup at will, add some sesame oil coriander for simple seasoning, add semi-finished fish balls and boil them before serving! Making your own fish balls is very compelling.
Tips for making 1, there are almost no restrictions on the variety of fish, but Basha fish is more convenient, eliminating the operation of handling pure fish, and there are no thorns! No thorns! No thorns!
2. Not all fish can absorb the water of 1: 1, so it is necessary to control the amount of water added, and carry out it several times in a small amount. Beginners had better start the experiment with the water of 2: 1.
3, deodorization is mainly achieved through onion and ginger, and no cooking wine is needed, and Basha fish has no heavy fishy smell.
4, according to personal taste habits, you can also add a small amount of starch to stir, adding starch can improve the elasticity of fish balls.
5, fish must not produce high temperature from breaking to stirring, so it is necessary to stop and heat up in time, and if necessary, add ice to cool down.