I chatted with a chef by chance and asked him how to make fish balls, which finally solved my doubts. The taste of fish balls made by ourselves is always worse than that of restaurants, and the operation steps are not a problem. The most crucial point is the lack of an important ingredient in raw materials-fat. Yes, it is fat. Adding some fat when making fish balls can make the fish balls taste smoother and more fragrant. Although fat meat can bring good taste, it is extremely unfavorable for people who lose weight and keep fit. Sometimes they would rather sacrifice a little taste and eat healthier.
It's been more than half a year since I made fish balls last time. Recently, the child mentioned several times that he wanted to eat fish balls. No matter how busy he is, he has to make time to cook these dishes for his family. Spanish mackerel ball is a local specialty. I ran around the market and bought a slightly larger bass instead of fresh Spanish mackerel. The meat quality of perch is not as white as Spanish mackerel. At first I thought it would affect the color of meatballs, but I didn't expect the finished product to be comparable to Spanish mackerel meatballs.
Let's share with you the method of making fish balls, which is generally divided into the following steps: scraping fish, removing fishbones, chopping fish paste, seasoning and squeezing fish balls. You can cook a little more at a time, put it in the refrigerator after cooking, make a soup and rinse a hot pot.
Handmade fish balls
Prepare ingredients: a bass, a small piece of ginger, an onion, a little pepper, a pinch of pepper, an egg white, two spoonfuls of corn starch, a proper amount of salt, a spoonful of sugar and a parsley.
Production steps:
1, the knife cuts the fish into two pieces along the spine, pulls out the small thorns, then scrapes off the fish, cuts it into fish paste and adds a little pepper.
2. Shred ginger and shallots, soak them in warm water for15min, then add a small amount of scallion Jiang Shui to the fish paste for several times, stirring while adding.
3. Soak a pinch of Zanthoxylum bungeanum in warm water for 15 minutes, then add a small amount of Zanthoxylum bungeanum water to the fish paste for several times while stirring.
4, add an egg white, two spoonfuls of corn starch, the right amount of salt, a teaspoon of sugar, grab the fish paste by hand, and beat for about 5 minutes. The fish sauce is swollen in volume, white in color, delicate and shiny.
5. Add a proper amount of water to the pot, then squeeze the fish paste into the pot one by one with a tiger's mouth, cook the fish balls, skim off the floating foam on the surface after the water boils, and take out the fish balls for later use.
6, fish head, fish tail and other scraps have also been thrown away to make a soup. Add a proper amount of vegetable oil into the pot, add ginger slices and onion slices and stir-fry until fragrant, then put the fish chips into the pot and fry until both sides are slightly burnt.
7. Fill the pot with enough water at one time. After the fire boils, turn to low heat and cook for about 15 minutes until the fish soup turns milky white.
8. Remove all the fishbones, leaving milky fish soup in the pot, put the cooked fish balls back in the pot, cook for two minutes on low heat, add a little salt and pepper to taste, and put a handful of chopped green onion or coriander according to your personal taste before cooking.
9. The delicious fish balls are finished, the fish soup is delicious and rich, and the fish balls are tender and smooth, which the whole family likes. Friends who like it quickly collect and try to do it.