Fishballs are delicious and nutritious and they are delicacies on the table, especially for the elderly and children. To process high-quality fish balls, you must technically grasp the following points: Choice of materials processing: Processing of fish balls should use 1500-4000 grams of fresh fish. Because the fish is too small, the finished product is not slippery; if the fish is too large, the meat is old and not refreshing. The selected fish will be scaled, chopped, and viscerated. The head of the fish will be cut off and the fish will be left behind to pick out the small thorns. Drifting meat: The clean fish is rinsed with clean water for half an hour to remove the bloody effluent. Then it is drained into gauze and the water is squeezed out. Then put the fish on a clean pork skin. You can also put some starch on the plate and drain it again. Put the fish meat into mud with the back of a knife, and use a pair of knives to repeat the row from left to right. When the knife is light, the finer the better. When taking the antler, you can remove the part of the antler attached to the bottom layer of the cutting board to maintain the good color of the fish. Reasonable ingredients generally 300 grams of net fish salt 6 grams, 10 grams of dry starch, 1 egg egg, lard 7 grams, 300 grams of water, plus onion ginger juice (the ginger shall be cut into wire, with open blisters Made), cooking wine and monosodium glutamate a little different. Stir the fish: Place the fish in the bowl, add salt, rub it repeatedly with the palm of your hand. Due to the salt's permeation, the fish lumps are lumpy and muscular. At this time, you can add water in several steps and stir the fish in one direction, from slow to fast, and from light to heavy. When the fish velvet is stirred to make a sound of “getting it.†When the county town has a sense of strength, add a second water and continue to stir in one direction until 300 grams of water are added. Finally, add dry starch, egg white, lard, onion ginger juice, cooking wine, etc. and stir well. Cooking method: In the pot mixed with the right amount of water or soup, when the water temperature around 60 degrees Celsius, with a spatula gently push the fish ball when the water can not boil, so as not to flush the fish balls boiling water. To form a plastic film outside the fish balls, you can stir to boil. Fish balls can be eaten after being cooked, and can also be used for cooking and other ingredients. Leather Palm Work Gloves,Double Palm Leather Gloves,Green Double Palm Gloves,Reinforced Leather Palm Gloves SHANDONG SHUNXING LABOUR PROTECTIVE CO.,LTD , https://www.sdsxlb.com