It's been a long time since new dishes have been served. At that time, the world has been watching delicious food again, and I've been cooking and eating what I like after watching it. It's just that I always feel like I'm doing it completely according to other people's recipes and their steps, so I don't have to teach others, but I feel embarrassed that I can't do it if I don't pay!
It happened to be the New Year again, and my father had brought the prepared fish balls several times. I seemed to be really old. At this time, I always thought of when I was a child. I remembered that these fish balls and fish-shaped egg dumplings were only eaten during the New Year. At that time, my father would spend a few days making this, because only my father could make it. The neighbors around me would invite my father to make fish balls, and then they would be at my own home. Fish balls are very particular about fish and fish. There are strict requirements for every next step that others cannot touch. This was also passed down from the previous generation. There are also fish-shaped egg dumplings. Both of these require effort. Given the conditions at that time, they were indeed only available during the New Year. But now that the conditions are good, we no longer make fish-shaped egg dumplings and have no time to eat them. However, fish balls are usually cooked and eaten because of their delicious taste.
My son also liked eating it very much, so he decided to make it himself. He could buy a fat-headed fish. One fish made three things. I had eaten the fish head and tofu yesterday. The fish meat was made into fish balls, and the fish bones and fish skin were fried as snacks. Eat.
fish balls
Recipe Recommendations
- fat head fish a
- egg white one
- salt appropriate amount
- water appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for fish balls
1
A fat head fish, ask the shopkeeper to divide the head, body and bones, as shown in the picture,
2
Soak the two pieces of fish in water for about half an hour. It doesn't matter if the time is longer. This purpose is to loosen the fish tissue and facilitate picking.
3
The meat on the fish bones is also picked off with a knife. After picking, the fish bones are cut into these small pieces for later use.
4
In this way, the fish is peeled off from the tail to the fish head. Of course, you can also use no nails and press with one hand and pick off the fish with the other. From time to time, you will be very tired. According to the old man's instructions, you must pick the fish according to the pattern of the fish. Later, a simple method was used to do this quickly and labor-saving.
5
This is the fish skin after the fish has been peeled. Cut it into small pieces. Place it with the fish bones, add cooking wine, salt and pepper, black pepper powder, and cumin powder and soak it for later use.
6
This is the fish meat that has been picked and stirred with a blender. I am not used to taking pictures and forgot to pat the fish before stirring. Put it in a small bowl so that you can know how much fish there is.
7
According to my father's experience, one and a half bowls of water are put in one bowl of fish. I put two egg whites in it, so use half a bowl of water first and stir it together. If you have an egg beater, it will be very tiring to use it manually. I forgot to pat the salt, so add a tablespoon first (it is the kind we drink soup). You can use this spoon to add salt and water during the stirring process.
8
This is the fully prepared fish meat. Leave it for about half an hour. The main way to judge whether the fish meat is well beaten is to make it into a ball and feel it when stirring. It will be sticky. Or get some meat out, add water and add salt to see if it changes. It depends on whether this is thick or thin. If it is thin, just add the fish meat.
9
I left it for about an hour, grabbed a handful of minced fish in one hand, squeezed out the fish with my index finger and mother finger, took a spoon in one hand, and put it into a pot with a pot of cold water. It was already cooking.
10
After several times of adding water, this is the cooked fish balls. Remove the floating foam on the water surface with a spoon to determine whether the fish balls are cooked. Grab one out and press it with your hand. It will bounce up without deforming.
11
This is half a fish round. Let's eat one first. When it comes out of the pot, the hot one is the best to eat. I like to wait for this to come out of the pot when I am young, but I won't let my children eat too much at that time. Now? Hehe... you knowfish balls Make Tips
Notes: 1. There should be no oil during the entire process, because the oily fish will fall apart and cannot form a ball. 2. When cooking, the water cannot boil, nor can the fish balls boil out. Otherwise, the fish balls will be flat and will not look good. 3. Add cold water when you see small bubbles in the water. It doesn't matter if you add water a few more times. When you see one side changing color, use the spoon back to press on the corner of the fish round, and the fish round will turn over.