Fishballs
By VicentaLakin
Fish is the type of food that we usually eat in our normal lives. It is rich in nutrients and a good source of protein, usually 15-25 per cent, easily digested, with nutritional values similar to livestock and poultry. The fat content of fish is low, typically 1-3 per cent, consisting mostly of unsaturated fatty acids, 80 per cent, low melting points and 95 per cent digestive absorption. In addition, fish mineral content of 1.2 per cent is slightly higher than meat, and phosphorus, calcium, sodium, potassium, magnesium and chlorine abundance are good sources of calcium. The pebbles in fish increase human brain memory and slow cell ageing. Fish eats in a variety of ways, from steaming, burning red to cooking, and today's fish pellets, which are small, tasteful, nutritious and strong, are suitable for fish pellets. Fishballs are good, but I rarely buy them because a large portion of them, starch, eats a large percentage of them, eats them in my mouth, they're hard to eat, and my friends say that fishballs are not easy to make, but if you know the scale and the method, you can make them at home。
Recipe Recommendations
- Spanish mackerel appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- egg white appropriate amount
- salt appropriate amount
- olive oil appropriate amount
Steps for Fishballs
1
Once the gills have been cleaned up, in two pieces, the bones and stings removed and the fish slowly shaved off with a knife。
2
Scratched fish with appropriate amounts of ginger, water, salt
3
Put a mixer into a fish mud
4
Good fish mud
5
When the eggs are fully emptied
6
Join the fish mud twice
7
In the meantime, depending on the thinness of the fish mud, the water is added to the water, each time the chopsticks are used to stir up the fish bubble in a single direction, then the starch is added to the balconies, until the fish mud becomes strong
8
You can pour some olive oil
9
Smuggle evenly, so the fish mud will be ready
10
It's cold
11
And then slowly squeeze out one-on-one balls with your hands
12
The fire boils slowly. After a boil, it takes out the foam on the surface
13
I'll cook until the fishballs float。