For homemade fish balls, besides carefully removing the bones, what other tips are there?
1. First, it's about how the fish is processed. The fish should not be rinsed, as it will become firmer, which is not conducive to absorbing water and makes it difficult to form a gel when mixed. Moreover, the fish should be chopped as finely as possible to absorb water more thoroughly, resulting in fish balls that are more tender and smooth.
2. When the fish is minced into a paste, remember to add salt. After充分 stirring, the salt can increase the viscosity of the fish paste, allowing it to absorb more water.
3. When mixing the fish paste, don't forget to add an appropriate amount of starch. After mincing the fish, add some starch and a little water to mix evenly, then use a mixer's hook to beat it until it becomes firm and sticky. Potato starch is the best for elasticity, followed by corn starch, with wheat starch being the least effective.
4. You can add an appropriate amount of egg white when making fish balls. Egg white is highly absorbent and has a good setting effect, which can increase the binding ability and maintain the elasticity and tenderness of the fish balls.
5. When mixing the fish paste, always stir in the same direction. Stirring in one direction gradually causes the protein molecules within the fish's fiber tissue to combine with each other and align in a specific direction, forming a relatively dense structure. Continuing to stir in this direction will make it firmer and the texture more resilient.