Materials

Main Ingredients

Main Ingredients1 piece of Kaji Fish Seasoning1/2 teaspoon of salt1 section of green onion1 small piece of ginger1 teaspoon of sesame oil1 teaspoon of cornstarch1 teaspoon of egg

Homemade Fish Balls Method

1.Kaji Fish is processed cleanly,green onion, ginger and egg are ready

2.Chopped green onion and ginger,soak with a little boiled water until the water cools down

3. Blade down, placed in cold water to soak for 1 hour

4. soaked fish water control cut into small pieces

5. according to the capacity of their own cooking machine into a puree in batches

6. add salt, egg white, sesame oil, a small amount of green onion and ginger water

7. clockwise fully stirred (if thicker than the green onion and ginger water can be added to modulation) 8. add the right amount of cornstarch and then fully stirred again

9. With one hand on the pot, scrape up the fish puree with the other hand and wrestle it continuously for about 30 times until it appears gelatinous

10. Add enough water to the pot and bring it to a boil, then immediately cease fire. One hand grabbed the fish mud fist, from the tiger's mouth extrusion round shape; one hand with a small spoon to stick a little water and then catch the balls, gently into the water. When the fish balls all under the pot, open fire again (medium-low heat), until the fish balls all slowly floating can be fished out

11. into the cold water over the cool 12. fished out of the water control, can be ready to eat, according to the amount of food in boxes, bags, into the freezer to keep recommended

Cooking tips

1, to the baby to do the fishballs must be selected fresh, less spiny fish;

2, picking fish, pay attention to the problem of fish thorns, even with a cooking machine will not be fish thorns into the mud, if you are not sure can be fish puree and then sieve, I do;

3, smaller children (onion and ginger water to be a little lighter); larger children can also be added a little bit of pepper seasoning;

4, wrestle the fish puree, you can increase the elasticity of the fish balls;

5, fish puree after fully flavored