Pumpballs
By VicentaLakin
IT'S VERY SIMPLE, IT'S FINISHED, IT'S GOOD。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- simple
Steps for Pumpballs
1
Half a piece of mackerel, go to the skin, then remove the piece of meat in the middle。
2
ginger 3 and onions 5g with water 50g for juice and slag filtering。
3
Fish with 0.5 g pepper powder, 3 g salt, one protein (38g), 40 g onions of ginger, a spoon of wine with an ACA mixer. I hit it for about six minutes, and it's supposed to be more subtle。
4
a well-layed fish mud is added to 10 g corn starch, which is mixed to dry powder (to prevent it from splattering) and then even with a mixer。
5
Hit the fish mud。
6
50 grams of pig meat with appropriate amounts of onions, plus 0.5 g of white pepper powder, 2 g of oil and 5 g of sweet sauce。
7
Add another spoon of wine to the meat pap, a large spoon of precipitine water, and stir it in one direction, so that the meat plume can be formed。
8
Take the right spoon and dip it in the water, then squeez the fish mud so it doesn't stick the spoon. Finger watering, flattening fish mud, thinness, and removing the excess fish mud from the side of the spoon so that the size of the fishballs can be roughly the same。
9
It's not too easy to put in a proper amount of material。
10
Finger pours water, lifts the fish mud into the middle, wraps the material。
11
Fingers are sticky, careful with the actual interface。
12
A smooth fishball is done when the right and left hands fall back and forth。
13
Put them all in cold water and then boil them, and shake the pot while cooking them. At first, there were two little ones with little experience, and the basic balance behind them was 20, and the smallest one was empty. There's something left of the pie that's like the size of a fishball。
14
Fishballs rise and boil for one minute, and they get in the cold water basin。
15
Two more cold-water cooling。
16
VERY GOOD Q-BALLS。Pumpballs Make Tips
The fingers and spoons must be waterproof first。