Fish egg Q pill(yu dan wan )

Fish egg Q pill

Introduction:

"There are two options for making fish balls for the first time. One is the lazy version. The other is the regular version. The regular fish balls are scraped off with a knife. The way to be lazy is to break them with a blender. Facts have proved that being lazy is not good! The minced fish from the blender looks very good. When it's made into fish balls, it's hard to make them. The minced fish from the blender is really much better. The homemade fish egg balls are 100% free of monosodium glutamate, starch and additives

Production steps:

Step 1: grass carp, along the spine to pick off the fish on both sides.

Step 2: scrape the minced fish from the fish's tail to the fish's head at a 45 ° angle between the knife and the chopping board. If you feel that it can't be scraped off, gently beat the fish with the back of the knife to make it loose.

Step 3: scrape off the delicate minced fish.

Step 4: scrape to see the red part can stop, because the red fish will make the fish balls not so white.

Step 5: shred the scallion and ginger, knead them in water, stir the minced fish in one direction with the pickled scallion and ginger water, and slowly add salt, once water and once salt.

Step 6: after the minced fish absorbs enough water, beat the minced fish repeatedly until the gelatinous fish glue is produced.

Step 7: squeeze the minced fish out of the mouth of your hand, and then put it into cold water to shape.

Step 8: put the fish balls into the pot in cold water, cook them in high heat until the water temperature is about 70 or 80 degrees, keep the water from boiling in low heat until the fish balls come to the surface, and then take them out.

Materials required:

Grass carp: 2 jin

Onion: 1 Section

Ginger: 2 tablets

Salt: 2G

Precautions: 1. Add water and salt to the minced fish, so that the minced fish can fully absorb the water and salt. Don't add enough at one time, which will cause the phenomenon that the minced fish and water can't be fully integrated. 2. Repeatedly beating the minced fish is the key to the quality of the ball. I fell 50 times and felt that the hand of the minced fish became very gelatinous. 3. The surface of the ball boiled in cold water will be smooth. 4. Keep the water in the pot from boiling The fish balls cooked like this are more compact

Production difficulty: Advanced

Process: fresh

Production time: one hour

Taste: Original

Chinese PinYin : Yu Dan Wan