Handmade fishballs
By VicentaLakin
I BOUGHT A BIG FISH AND I LOST IT TO MY WIFE. WHEN YOU DO IT MANUALLY, FISHBALLS ARE BETTER THAN GINBALLS, AND THE FISH ITSELF IS SO MUCH MORE GLITTER. OF COURSE IT'S REAL MATERIAL, LITTLE POWDER AND NO ADDITIVES. IT'S BASED ON THE FISH'S OWN FAT GLUCOSE PROTEIN. AND IT'S VERY SWEET TO EAT IT WITHOUT SAFFRON OR CHICKEN, AND IT'S GOT TO BE IMPROVED IN FORM. IT'S ONLY 300 GRAMS AFTER HEAD AND BONE, AND ONLY 350 GRAMS AFTER A SINGLE SCALE, BUT THAT'S ENOUGH FOR TWO OR THREE TONS. WE CAN DO MORE AT A TIME AND PUT THEM IN THE FREEZER, SO WHEN YOU WANT TO EAT, YOU CAN HAVE A PACK OF THEM
Recipe Recommendations
- Head, tail, bone and fish 300g
- cornflour
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- ice water appropriate amount
- fish-flavored
- burn
- an hour
- ordinary
Steps for Handmade fishballs
1
I'm going to use the cuisine to make fish mud
2
Add all the spices and keep messing around
3
A little ice cooling can be added to the middle until the slurry starts:
4
It's a fire that's burning the water
5
Squeeze the fish out of its mouth and put it in the pot
6
When you're done with a pot, you'll be able to boil it till the fishballs float。