Homemade fishballs
By VicentaLakin
The nutritional value of fish meat is well known, and fishballs are more popular. Despite the complexity of making fishballs, they are made manually for the sake of no added taste. There's a good taste in soup, under, or with vegetables。
Recipe Recommendations
- grass carp 750 grams
- garlic 1 clove
- chopped chives appropriate amount
- broccoli appropriate amount
- carrots Subparagraph 1
- salt appropriate amount
- yellow wine 2 tablespoons
- qingshui 2 tablespoons
- white pepper 1 teaspoon
- ginger powder 1 teaspoon
- soy sauce 1 teaspoon
- salad oil appropriate amount
- corn starch 1 teaspoon
- salty and fresh
- fried
- an hour
- ordinary
Steps for Homemade fishballs
1
Strawfish meat was washed clean, and black clothes and blood water were removed from their stomachs。
2
Extortion of fish thorns, stripping of fish skins, removal of fish meat, and chopping to pieces。
3
Two spoons of yellow wine, two spoons of salt, two spoons of clean water, one spoon of raw milk, one spoon of ginger powder, one spoon of white pepper, evenly mixed, the water strung in the same direction, two spoons of salad oil, and evenly mixed onions。
4
The flat-floor pan heats up to 70% of the platinum, with a small amount of platinum in its hands, and a proper amount of platinum in its bellows。
5
Fishballs were stymied, the surface was slightly yellow and the asphalt was extracted。
6
Blow up all the fishballs。
7
The broccoli grazes, carrots, sliced together, soaked and immediately cooled and dried. Garlic slices, onions cut。
8
A small spoonful of corn starch, with appropriate clean water, for use。
9
The boiler heats up salad oil, the oil heats up the garlic fragrance, the culinary mix is even, and the fish balls are flat。
10
Add an appropriate amount of fresh water to be boiled, salted and tasted。
11
It's pouring in the starch water and pouring in the onion and tumbling。
12
The finished chart。Homemade fishballs Make Tips
1. Do not add too much seasoning when preparing the fish paste to maintain the natural freshness of the fish.
2. If you do not like deep-frying, you can also cook them in boiling water.
3. Adding salad oil to the fish meat will result in a smoother and more tender texture.
4. Do not fry the fish balls for too long to avoid a tough texture.
5. Store the finished fish balls in the freezer; they are delicious in soups or with noodles.
6. If you prefer a finer texture, you can use a food processor to blend the fish into a paste.