How to make tender and tender fish balls
Ingredients
- Longli fish fillet 250g
- Egg white 20g
- Salt A little
- Starch 2 spoons
- Cooking wine A little
- White pepper A little
Steps
1. Thaw Longli fish fillet and drain the water
2. Cut into small pieces
3. Put into food processor
4. Beat into a very fine fish paste
5. Add a little salt to the minced fish (you can leave it out, because it needs to be processed into fish ball soup, curry fish ball, or hot pot)
6. Add appropriate amount of white pepper
7. Add egg white
8. Add two tablespoons of starch
9. Start by washing your hands and start whisking in one direction. You can also pick up the fish paste and beat it hard. The purpose is to make the glued fish balls delicious< /p>
10. Beat the fish paste until it gradually forms into a ball and is full of colloid (the fish paste willThe more you beat, the more resistance there will be. Remember not to add water (don’t add onion, ginger, or water)
11. Boil a pot of water until it bubbles around the edges, then turn off the heat
12. Use the tiger's mouth to squeeze out the ball shape and scoop it out with a spoon. A fish ball is completed (if it is very sticky, you can apply a little vegetable oil to the tiger's mouth)
13. Put the prepared fish balls into the hot water pot (be sure to set the minimum heat otherwise they will scatter after boiling)
14. After all the fish balls are cooked, turn on medium to low heat and boil until the balls float
15. If you are not in a hurry to eat it, drain it in cold water and freeze it for storage
