What are the steps to make fish balls by hand?

Published time：2023-09-27

Hand-made fish balls are white and fat, delicious and tender, milk white fish soup is sweet and fat, fresh and fragrant, not greasy, fish is rich in magnesium, and fish is also rich in vitamin A, iron, calcium, phosphorus and so on. How are fish balls made? The hotel catering ingredients wholesaler introduced its main ingredient is mackerel, and then look down together:

Step 1:

Prepare shallots and ginger, rub with warm water to make shallots and ginger water. 800 grams of fish, prepared about 480 grams of water. Pour the fish into the wall-breaking machine, add some ice cubes (keep the taste), pour the water of scallion and ginger twice (part can be left and stirred later), and start to make fish velvet.

Hotel catering ingredients wholesale

Step 2:

In the process of beating fish fleece by the wall-breaking machine, in order to ensure the Q-bomb of fish balls, egg whites (three eggs, egg whites and yolks are separated) can be prepared and fluffed with an egg beater (chopsticks can be put into the egg whites without pouring them). Pour the fish into the container and add a spoonful of lard. Stir clockwise by hand, pour the remaining scallion and ginger water into the fish meat, continue to stir until it is thick, and add salt (according to the proportion of 15g of salt per kilo of fish meat, less salt will also cause the fish balls to not Q-elastic).

Step 3:

Fish velvet can float on the surface of the water, it is OK.

Step 4:

Fish balls are put into the pot in cold water and must be boiled over a small fire. The fish balls are cooked through the water temperature to ensure that they do not shrink when cold.

Step 5:

Fish balls are ready! There is a loss of waste hands, but the taste is really great! Cooking noodles, hot pot and soup are all great.

Production method: remove the fine bone spines from the fish meat, smash it with the back of a knife, cut the fish powder with a knife, put it into a container, add fine salt, yellow wine and monosodium glutamate, slowly pour clear water and milk, and stir it with chopsticks in one direction while pouring water. Make stock with fish bones and fish balls in a casserole with a special dip.

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