Children at home during the summer vacation, the most headache for parents is the problem of picky eating for children, as long as the dish is slightly not fragrant enough, they do not like to eat anything, they love to eat easy to heat up the food, it is really annoying.
But I believe that there is no child who does not love the meatballs of the Q bomb, as long as there are meatballs on the table, even if it is just used to cook soup, they will clamor to eat, holding a large meatball to nibble, super enjoyable.
This is not surprising, after all, the taste of children is again, but the food they like to eat is the same, but the purchase of meatballs is also a headache for parents, because the balls that can be bought outside, especially the fish balls, are too powdery, additives, flavors and more, even if children love to eat, do not dare to often buy for children to taste ah!
In fact, it will be easier to make fish balls at home, because the meat quality of fish meat is not as strong as pork or beef, and there is less fascia, which will be easier to make, as long as you master some tricks that need to be kept in mind when making, you can make the fish balls easily tender and refreshing.
This issue of fawn sharing [handmade mackerel balls] production method to everyone, fish balls want to play tender and refreshing, keep in mind the "3 tips", elastic not loose, fish flavor is particularly fresh, and the homemade handmade mackerel balls of the delicate and delicious feeling, completely not the outside to buy flavor balls can be compared, really delicious too much.
Home edition hand-played mackerel balls & material list
About 2.5 kg of mackerel meat, 25 to 30 grams of salt, 250 grams of green onion and ginger water, 4 egg whites
Production process:
Step 1| buy the mackerel is relatively large, two about 5 pounds in total, directly cut off the head of the fish, and then from the tail of the fish, paste the fish vertebrae to slice the whole piece of fish meat, there are 4 large pieces under the two fish slices.
Step 2| slice down the whole piece of fish fillet, the fish skin is flattened down, use a spoon to scrape the fish meat on it, and also pay attention to the fact that the red meat part of the mackerel has a heavy fishy taste, it is recommended not to add it, remove it.
Step 3| after the fish meat on the 4 pieces of fish fillet is completely removed, there are about two pounds left, plus the fish meat of the mackerel is relatively tender, no longer need to be whipped with a whipping machine, it can be directly used to modulate the fish.
Start to prepare some onion and ginger water (after soaking the green onion and ginger in boiling water, squeeze out the juice, let it cool and set aside), 4 egg whites, and about 25 to 30 grams of salt.
Step 4| put the mackerel meat into a higher deep-mouth basin, first add salt, grab it well and then whisk in a clockwise direction, add the egg white three times, after each addition, you need to whisk until the fish is absorbed and then added, and finally add the onion and ginger water in parts, and continue to beat until the fish is slowly getting stronger.
Step 5| after adding all the spices into it, after a beating, the fish will be more and more delicate, the strength of the adhesion will be larger and larger, continue to stir while wrestling, can make the production of mackerel balls taste more smooth Q bomb, as long as the stickiness of the fish can be glued into a ball, the state is like wet dough when it is enough.
Step 6| the next is to cook the fish meat, add cold water to the cauldron, do not open the fire first to administer the fish balls, the left hand grasps and pinches the fish balls, the tiger mouth gently presses out the size of the fish balls, the spoon dips some water and then the fish balls are separated, the fish balls are formed, and then the fish balls are soaked in the cold water of the pot, and after all the mackerel balls are squeezed, you can light the fire and cook, keep the high heat cooking until the fish balls are completely set and firm, you can fish out.
Step 7| the boiled mackerel balls are fished out immediately into cold water to cool quickly, the alternating hot and cold can make the fish balls taste better, more Q bomb tender, smooth and delicious, the next is to drain the fish balls, packed and put in the refrigerator refrigerated and stored, when you want to eat, take out the cooking, quite convenient.
Fawn has something to say: Fish balls want to play tender and refreshing, keep in mind the following "3 tips"
1, fish processing should be in place, no matter what kind of fish is used to do fish balls, you need to do a good job of fishy operations, such as mackerel, the main fishy place is the red meat part, so do not add it together, in addition to the mackerel fish meat itself is tender enough, the fishy taste is not heavy, even if there is no pepper to increase the flavor, you can keep the original taste fresh.
2, when whipping the fish, there is no need to put starch, although the addition of starch can increase the stickiness and water absorption of the fish, so that the taste of the fish balls is more tender, but the addition of starch, many times we are difficult to control well, adding more even will make the fish balls taste with a sense of powder, in fact, as long as the egg white is used, whipping is sufficient, it can also make the fish balls Q bomb refreshing.
3, the cooked fish balls must pass through the ice water, hot and cold alternately, can make the fish balls taste better, more tender, full of elasticity.
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