Chinese Food
Fish balls in thick soup
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When buying vegetables, I saw that the bass in the market was fresh. I decided to buy it home. What flavor do you want? I didn't think about it when I bought it. There is a way - salty in taste. Light in fresh. Have a taste of the fish balls.
Cooking ingredients
Cooking Steps
Step1:Bass (fish with few thorns, such as mandarin fish and grass carp) can be descaled and gutted.
Step2:Take the fish. It's better to cut bass meat from the tail than from the back. In order to prevent cutting hands, you can take a towel and press it against the fish.
Step3:Remove the skin from the fish. Use your hands to carefully touch whether there are thorns. If there are thorns, handle them in time.
Step4:The cut fish head, bones and skin will not be wasted. They can be used to make soup bottom.
Step5:Slice the fish. Cut as thin as you can. It's faster when you chop fish.
Step6:Use a knife to chop the sliced fish into minced fish. Try to chop it as thin as possible. The fish balls are not delicious because of their granularity. If you think it's loud when you chop it, you can put a towel under the vegetable board.
Step7:In order to make the fish paste more delicate, you can press the fish paste with a knife during the process of stewing.
Step8:Several times.
Step9:Now the main ingredients of fish balls are basically ready.
Step10:Put the minced fish in a basin. Don't make the basin too small. It's not easy to fish. Add rice wine and salt.
Step11:Stir the fish in one direction. To always be in the same direction. Clockwise is always clockwise. Counter clockwise is always counter clockwise. You can use chopsticks. You can also hit it by hand. I suggest you hit it with your hands. It's better to use your strength. Fish paste is better.
Step12:Add water in several times. Each time you add water and beat it, you will feel that the fish paste is strong and sticky, and then add another time.
Step13:Add the flour and keep stirring.
Step14:Add the egg whites in several times and continue to beat. It's definitely a work of strength. The more you fish, the more energetic you are.
Step15:Beat until the minced fish turns white. Grab the minced fish and fight hard in the basin. Start to put it aside.
Step16:Boil a pot of boiling water. In order to prevent fish balls from sticking to the bottom of the pot, the water should be wider. Add some cooking oil and salt after boiling.
Step17:Dip your hands in water. Take a handful of minced fish with your left hand. Squeeze the fish balls out of the tiger's mouth. If the surface is not smooth, just squeeze them several times. Use a spoon with water on your right hand to help put the fish balls in boiling water. Many times. Until all the fish are squeezed into fish balls.
Step18:Wait until all the needs in the pot float up. Take it out for standby.
Step19:The fishballs are white.
Step20:Heat the pot. Add some cooking oil. Fry the fish head, bone and skin cut from the fish before.
Step21:Add some wate
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Cooking tips:Fish balls are q-shaped. They taste fresh. 1. Pick up the fish and pay attention to safety. Stir the minced fish in one direction at all times. 3 add all ingredients in a certain number of times. Stir the glue and add another time. There are skills in making delicious dishes.
