Today to share with you the production method of "handmade fish balls", we don't feel very troublesome, as long as you master the proportions, you can make the same, today is made with the tail of the carp
Finished fish balls
One: flower silver, also known as "fat head fish", Hualien's flesh is delicate, 1.6 pounds of hair weight, can be under the net fish meat 9 or so, so I choose to use it to make, simple and convenient, with a blade to open the fish body, to remove the fish bone and the big thorn on the belly, and then use a flat knife to remove the fish skin, and finally use a straight knife to go down, cut to the place where the fish is red, and then change the oblique blade to go to the fish red, the fish balls must remove the fish red, so that it is white and not fishy
Two: Finally, the fish meat that comes down, change the knife into small pieces, put it into the bowl, and finally put the water under the tap to brew for 15 minutes, after flushing off the blood water, the fish balls that come out of this way will be whiter, after washing well, we add some beer to the bowl, large ginger slices, spring onions to marinate, knead by hand, the green onion ginger juice can be adsorbed on the fish, and finally marinate for 10 minutes, after 10 minutes, pick up the shallots and ginger slices discarded do not add water to rinse, fish out and put into the bowl for later
Three: Finally put the fish meat in the machine, there is no machine can be directly scraped with the knife edge, but the meat is relatively coarse after putting it in place, and then add the right amount of water, cover the lid, stir it into a fish paste, this machine must add water to stir, otherwise it is easy to heat up and burn the fish slurry, and the fish stirred by the practical icebreaker is more delicate
Oaks machines
fish
Four: will stir the fish meat with salt, stir the strength, then add the right amount of water after the strength, stir evenly again, do the fish balls to be fast, you can add more salt, do not worry about salt, because you can use water to rinse, the hotel is so operated to prepare eggs a few, and finally the egg white and egg yolk separated, the egg white to make a foam, add egg white to make the fish balls will be more fluffy, honeycomb-like
Fish syrup
Five: after whipping hard, after adding dry starch, adding water to dissolve the starch, pouring it into it, stirring it evenly, stirring evenly, and then adding a little lard, increasing the taste, and then the egg white just stirred in the afternoon, stirring evenly again, the fish balls are not good, just see if it can float up in cold water, use the tiger's mouth, thumb down, index finger push up to squeeze the fish balls, and finally use a spoon to stick some water
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Make fish balls
Six: after squeezing all the fish balls, put them on the stove to open a low heat, cook slowly over low heat, and finally use a spoon to push, the boiling fish balls can not be too big, the water can not be all boiled, so that the boiled fish balls are tender
Cooked fish balls
Seven: And the most important step, after the fish balls are cooked, put them in cold water to soak and rinse, grass carp can be a pound of net meat about 3 or two, a pound of silver carp tail can be about six or two
The proportion of fish balls is, 1 kg of net fish meat: 1 kg of water: 80 g of dry starch: 20 g of salt: 3 egg whites
I am Liu Tao cuisine, professional chef origin, will be with the new food videos and articles every day, if the article is helpful to you, I hope you add attention, in a few days will be out of the whole process of fish balls, here always belong to the cuisine you want to see, you can also leave a message, you like to eat dishes, I will also refer to the tutorial, thank you