A list of the contents of this article:

Formula and proportion of fish balls

Put the fish in the blender and add 500 grams of water. To make fish balls, the ratio of fish to water is one to one. Please click on the input picture description to stir into minced fish, which is relatively thin. Please click on the input picture description to add one and a half tablespoons of salt and 10 grams of lard, take out your claws and stir clockwise.

Boil slowly over low heat. After cooking, remove the foam from the surface and cook until the fish balls float.

400-500 grams of super flour (thickened with water) 120 grams of minced ginger. In fact, I told you the recipe, you may not know how to do it. The most important thing about this thing is the technique and the strength of your involvement. Then it is mixed with water. Generally speaking, 10 jin can be exchanged for more than 4 jin of water.

The production method and ingredients of fish balls are as follows: preparation of ingredients: fresh fish, eggs, starch, spring onions, ginger, salt, pepper, cooking wine and so on. Cut the fish into small pieces and stir them into minced fish with a blender. Minced spring onions and ginger, add minced fish, then add appropriate amount of salt, pepper, cooking wine and starch, stir well.

Fish ball production method selection of materials (fresh silver carp, bighead carp, etc.)-washing-meat rinsing, dehydration, filtration, chopping-seasoning-forming, boiling (or frying), cooling, packaging (or direct marketing).

The formula of boiled fish balls (100 kg): 80 kg of fish, 6 kg of pork, 10 kg of refined starch, 2.5 kg of refined salt, 0.1 kg of monosodium glutamate, 1 kg of chopped onions, 0.5 kg of liquor and the right amount of water.

Could you tell me how fish balls are made?

Select the middle part of the fish, remove the skin, remove the big bone, and remove the red meat in the middle of the spine. Tear the fish into strips along the lines. In this way, you can see the long fish bones, pull them off with your hands, and there will be one or two fish bones in almost such a fish. Chop fish with the back of a knife.

Thorn the fish, cut the mud, add egg white, salt, spring onion and ginger water, starch and proper amount of broth in one direction. Squeeze the mashed fish into balls and put them into an 80 ℃ water pan one by one. Boil over high heat and remove. Dice carrots, green peppers and fungus.

Ingredients: grass carp, corn starch 30g, egg white, cooking wine, salt, sesame oil. Prepare grass carp, remove skin and bones. After cleaning, use a meat grinder to grind into a very fine paste of fish. Prepare two eggs, take only egg whites, and beat for three minutes.

The fish is mashed with a meat shredder. It took me three times to make it, and then break the chopped onions and ginger together. After the fish balls are beaten in step 1, add the right amount of salt and egg white and twist them with chopsticks. I beat them first with chopsticks and then with an egg beater.

How to fry fish and pork into balls

Wash the fish and pull out the fish bones. Remove the fish skin and chop the fish and pork with the back of the knife, then pour in the egg whites and chop again. Add shiitake mushrooms, then chop the ginger and onions and chop them into the chopped pork. Add salt, cooking wine, fish sauce and chicken powder to the chopped pork.

The first step is to put the prepared fish, pork and carrots into the cooking machine, plug in the power supply and beat it into mud. After beating into the mud, put in the prepared salt, cornflour, 13 incense, stir well. Steam in the shape of balls made by hand. Heat the oil in the pan, put in the balls and begin to fry.

The formula of boiled fish balls (100 kg): 80 kg of fish, 6 kg of pork, 10 kg of refined starch, 2.5 kg of refined salt, 0.1 kg of monosodium glutamate, 1 kg of chopped onions, 0.5 kg of liquor and the right amount of water.

Put the meat stuffing into a basin, add a little egg, spring onion and ginger, 8 grams of refined salt, a little sesame oil and water, stir with your hands until it is sticky, squeeze the meat into 40 balls for use.

Authentic practices and recipes of fish balls

The key to the authentic manual fish balls is to remove the bones and skin of the fish, then add the seasoning to make the fish paste, and then make the balls, and then make the water. The specific methods are as follows: 400 grams of fish meat, 1 egg, 40 grams of sweet potato starch, 60 grams of cooking wine. Excipients: right amount of onion, right amount of ginger, 2 grams of salt, 2 grams of white pepper.

G the practice of fish balls in the market to buy a fresh fish tail, fillet fish meat. Please click to enter the picture description to scrape off the fish with the knife edge flat. Pay attention to scraping along the direction of the fish bone, so that all the meat is scratched, and the thorn is left on the fish skin. Please click on the input picture to describe the fish and put some minced ginger in the fish to remove the odor.

One fresh grass carp, three shiitake mushrooms, one grab of rape heart, the right amount of ham, the right amount of refined salt, two eggs. Wash eggs, ham, mushrooms and rape heart and set aside. Wash grass carp after killing. Grass carp head to remove the side line, use a knife to carefully slice grass carp meat, do not bring big thorns.

Fuzhou fish balls are chopped with eel, shark or freshwater fish, mixed with sweet potato powder (starch), and then filled with lean pork or shrimp stuffing. It is one of the local flavor snacks in Fuzhou.

Step: after the fish is cleaned, cut the fish piece along the fish bone. Cut off the pieces of fish and remove the skin. Then soak the fish pieces in water, bleed off the blood, and rinse twice. Drain the washed fish. Put the fish into the cooking machine and beat it into minced meat. Of course, it is better to have time to chop it slowly.

The grass carp will scale, peel, gills, open, the abdominal cavity must be rinsed clean. Remove the fish and leave it clean and set aside. Chop the fish, chop into mashed meat, put into a small basin, add an egg white, beat; then add a spoonful of dry starch to beat into thin minced meat.

How to make salmon balls

Prepare ingredients: salmon meat, egg white, starch. PS: I use 60 grams of salmon, 10 grams of egg white, 8 grams of starch, to make 7 small balls, the proportion for your reference. Remove the skin of the salmon and pick out the bones if there are any.

Remove the skin of the salmon and pick out the bones if there are any. Ps: if your baby is sensitive to the fishy smell of salmon, you can marinate it with lemon slices for a while. Chop it into mud with a knife. Be sure to chop the fish to a sticky state, it is easier to make balls. Add egg whites and stir well.

Prepare ingredients: salmon meat, egg white, starch. Remove the skin of the salmon and pick out the bones if there are any. Cut the salmon into small pieces. Chop it into mud with a knife. Add egg whites and stir well. Add a little starch (also called cornflour).

Salmon ball practice: the first step, salmon, spring onions into the mud. The second step is to break the bread into crumbs.

Preparation method and formula of fish balls

1. Selection of materials for making fish balls (fresh silver carp, bighead carp, etc.)-washing-picking meat, rinsing, dewatering, filtering, chopping-seasoning-forming, boiling (or frying), cooling, packaging (or direct marketing).

2. Fish descaling, eviscerating, eviscerating and taking meat. Scrape the minced fish out. Scraped meat paste shaved out the small fish bones in the meat paste, chopped into fish paste. Mix the minced fish with salt, egg white and cassava flour, stir a few more times until strong, and squeeze the minced fish into the shape of a fish ball by hand.

3. The key to the authentic manual fish balls is to remove the bones and skin of the fish, then add the seasoning to make the fish paste, and then make the balls and James water. The specific methods are as follows: 400 grams of fish meat, 1 egg, 40 grams of sweet potato starch, 60 grams of cooking wine. Excipients: right amount of onion, right amount of ginger, 2 grams of salt, 2 grams of white pepper.