Hand made fish balls, it turns out that the method is so simple! Smooth and tender Q bomb, no additives and no fishy smell, suitable for all ages

If you want to eat fish balls, you can make them at home with the most assured, no additives, clean and hygienic, visible fish meat, and smelling fish fragrance.                                                                                                   

Many people say that it is too difficult to make fish balls at home, the most headache is to prick and bone the fish, don't worry, today I teach you to make fish balls without bone, it is convenient and fast, it can be so simple.

Hand beaten fish balls

Main ingredients: dragon fish, ginger, shallots

Condiments: salt, white pepper, cooking wine, starch

Detailed production steps

1. Cut the ginger into thin slices, cut off the green onions, and soak in hot water for more than an hour.

2. Longli fish is chopped into surimi, which can also be processed with a meat grinder, which is more convenient.

3. After the surimi is chopped, it can be seasoned and hand-beaten. I put 5 grams of salt, 8.5 grams of cooking wine, 2.5 grams of white pepper, 25 grams of starch, and an egg white, and then stir the ingredients in one direction with chopsticks, and then stir them with my hands.

4. First add 15 ml of green onion and ginger water, stir until fully absorbed, then add 15 ml of green onion and ginger water, I added green onion and ginger water in 5 times, each time it is 15 ml, a total of 75 ml added. It sounds like a lot of water, but it's not much, and I use a measuring spoon, so it's accurate.

Every time I add green onion and ginger water, I have to reverse stir it until it is strong, and the water is completely absorbed, I beat it while stirring, and the fish balls that do this are not only Q bomb, but also do not loosen. At its best, the surimi will not flow or fall off when picked up by hand, and the texture is super fine. (pictured above)

5. The surimi should be stirred for at least 15 minutes, there is a way to judge whether the fish balls are successful, squeeze out a fish ball from the tiger's mouth and put it in cold water, if the fish ball can float up, you can cook it in the pot; If the fish balls can't float, it means that the fish balls are not strong enough, and they should continue to beat to make them stronger.

6. Fish balls must not be put into the pot with hot water, first boil the water in the pot to the bottom and start to bubble and then turn off the heat, and then put in the fish balls in turn.

7. When boiling fish balls, you can not use high heat, but medium and low heat, boil for 5 minutes and then take it out, and immediately put it in cold water to shower after taking it out, the meat is firm and elastic. (When cooking fish balls, I will order cold water once)

The hand-made fish balls that I learned from the chef are smooth and tender, and they are not fishy at all.

If you make a lot of fish balls, put them in the refrigerator and freeze them, and put some fish balls in hot pot or stewed vegetables at home, which taste great and are suitable for all ages.

Tips:

If the fish balls you make can't float in the water, in addition to the surimi not being strong enough, there may be too much water and starch. Every time I make fish balls, I use a measuring spoon, so the dosage of each condiment is very accurate.