Making super elastic fish balls at home(zai jia zuo chu chao you dan xing de yu wan )

Making super elastic fish balls at home

Introduction:

"The meat of mud carp is very fresh and sweet, but it has a lot of spines. So they are usually used to make soup or fish balls. But the fish balls sold outside are often mixed with other fish and a lot of flour, and they don't taste like much fish. Although it's troublesome to make fish balls at home, the taste is really fresh and elastic. "

Production steps:

Step 1:) start from the tail of the mud carp, stick the knife to the bone and slice out the fish.

Step 2: peel the mud carp and cut it into small pieces, then chop it into minced fish.

Step 3: put the minced fish into a large bowl, add ginger and scallion water in several times, stir evenly, add salt, stir hard clockwise until gelatinization, then add egg white, then add raw powder, continue to stir, and beat several times.

Step 4: put water and ginger slices in the pot and cook them to about 80 degrees. Squeeze the minced fish into balls and put them into the pot. Cook them over low heat until the fish balls float. Then cook them for about 2 minutes.

Step 5: heat the oil in the pan, saute the ginger slices, fry the fish bones, add a little cooking wine. Then add boiling water until the fish soup turns white, add fish balls, scallion and coriander powder, start the pot, add salt and a little sesame oil, and then out of the pot.

Step 6: make your own fish balls Q and fresh

Step 7: even the soup is delicious.

Materials required:

Dace: two 300g

Egg: one

Ginger: right amount

Scallion: right amount

Coriander: moderate

Precautions: 1) cut the ginger and scallion into powder, put it in a small bowl of water for half an hour, and then remove the residue. The fish balls made with ginger and scallion water instead of ginger and scallion powder are whiter in color. 2) Ginger, scallion, water, salt, egg white and cornmeal must be added in order. 3) Stir it clockwise to make the minced fish gel more easily and make the meatballs more elastic.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zai Jia Zuo Chu Chao You Dan Xing De Yu Wan