There is too much fish ball starch bought outside, and I can't eat the delicious and tender taste at all! Today, teach yourself to make real Q bullet fish balls at home, pure fish meat, the key is not yet thorny Oh ~
By Micro Rabbit 【Douguo Food Official Certified Master】
230g of anchovy meat
Water 230g
Salt 10g
Cooking wine 3g
Spring onion to taste
Ginger to taste
1, buy a green fish, slice the fish meat, remove the skin and red fish to remove the fishy smell.
2, cut the fish into small pieces and weigh, here are 230g, and then weigh the same amount of water.
3: Wash the fish with running water until it turns white.
4: Pat the shallots into flat sections, slice the ginger into the water, add cooking wine and soak for a while to take the onion and ginger water.
5: Put the fish into a blender and add the shallot and ginger water and whisk into a puree.
6: Fold the gauze in two layers, pour in the beaten fish and squeeze out a more delicate minced fish.
7, add salt in parts, stir the fish in the clock, until fluffy and white is very sticky.
8, prepare a pot of water first do not turn on the fire, through the tiger's mouth to squeeze out the fish balls, you can catch the spoon into the cold water, the fish balls will float up immediately.
9: Turn on the low heat after all the fish balls are added to ensure that the water is not boiled. Gently stir the surface with a spoon and wait for the fish balls to grow larger and whiter before they can be fished out.
10, cooked fish balls, fish out and put into a container with cold boiling water, put in the refrigerator refrigeration, can be stored for 3-4 days.
11, whipping, filtering, the real no fish bones, full of ingredients made by yourself, healthy and delicious!
1, the fish to make fish balls is best to choose blue fish or black fish, the taste is the best. 2, the ratio of fresh fish to water is 1:1, frozen fish water should be added a little more. 3, when fishing meat, you should add water in parts, let the fish slowly eat water, the taste will be smooth and tender.
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