fish ball is also called water ball. It was called 氽 fish ball in ancient times, because it is delicious and not greasy to eat. It can be used as a snack ingredient and soup. It is an indispensable seafood delicacy for coastal people, but making fish balls at home is not only If it is not formed, there is often a fishy smell. Why? The celebrity chef of Guangxi Culinary and Catering Industry Association is here to teach you how to make a firm and delicate fish ball without any additives!
Star chef
Close thinking, Chairman of the Culinary Committee of the Guangxi Cuisine and Catering Industry Association, National Professional Skills Senior Technician, Chinese Registered Cooking Master, Guangxi Cooking Master Guicai Instructor, is known for Guicai Cantonese cuisine and has rich cooking experience.
Homemade fish balls
dace, pepper, cornstarch, ginger
If you want fish balls, The first key point is the choice of fish and the method of processing fish , it is better to choose fresh fish, quick-frozen fish Easy to smell heavy. The meat of mud carp is delicate and does not have much fishy smell, and the meatballs made are very good in taste. ▽
Slowly scrape the fish out with a knife. This can remove the fish bones by the way, because the fish bones will not be scraped out together with the fish. ▽
Then use the back of a knife to chop the fish into puree. ▽
Marinating is the second key point in making fish balls. Add appropriate amount of salt, a little pepper, cornstarch and appropriate amount of ginger juice, and stir in one direction. ▽
If you want the meatballs to be tender and smooth, you can add 2 taels of water appropriately and continue stirring until the fish is sticky and sticky. ▽
The third key point is the temperature of the water to cook fish balls! Slowly boil the water over medium heat, and bring it to 70 to 80 degrees Celsius. The water temperature should not be too high. The fish balls will easily disperse when the water is boiling. ▽
dip the spoon in cold water, squeeze out the fish balls by hand, put them into the water one by one. ▽
cook until all the fish balls float, then they can be served on the table. ▽
chef teaches you a special Guidongnan-style dipping sauce, which will have a special flavor when eaten with fish balls. Put a little mint, a little ginger, some light soy sauce, a little pepper and a little mustard in a bowl, plus a half Bowl of hot water, stir well. ▽
The tender and smooth fish balls are paired with the secret sauce of the Southeastern Guangxi style. Just smelling the taste makes people wanting! ▽
Have a taste, the fish balls are very delicate and elastic, retaining the most natural and original delicious taste of dace, and the dipping material makes its fragrance more layered, fresh and fresh, and it is very safe to eat, and you can do it quickly Let's do it~
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