Fish ball
Step 1 . Clean the ingredients first and set aside. Fish without bones
Step 2 . Put the onions and ginger into the water to boil the soup, drain the boiled onions and ginger, and let the water cool for standby
Step 3 . The fish is changed into small pieces, and then I use the chef's machine to grind it. If not, I use the kitchen knife to chop it into Rong. When chopping, add a little spring onion and ginger water appropriately to prevent the heat of chopping from affecting the taste of the fish
Step 4 . Put the fish into the meat grinder and keep it moist when you put it in.
Step 5 . Put the minced fish into the chef's machine (if there is no chef's machine, put it into a large basin and stir it in one direction with your hand, and don't change the direction halfway). Add salt, an appropriate amount of oil, egg white, open the first or second gear to stir, and add water in green onions and ginger for three times to mix and stir
Step 6 . Stir the minced fish and beat it with your hands for more than ten times. Don't throw it around, otherwise... You know. It's best to have a deep and large basin. The beating here determines the taste of fish balls
Step 7 . It's OK to squeeze it by hand and form it well.
Step 8 . Add water to the pot until it is warm, turn on a low heat, and start squeezing fish balls. With a spoon as an auxiliary, I can't shoot alone. Squeeze the fish balls into the spoon and then put them into the pot. For each squeeze, the spoon will squeeze the second one after a while in cold water
Step 9 . The fish balls will be cooked when they are all floating. After turning off the fire, put cold water into it and flush it twice.
Step 10 . Keep the fish balls in cold water. If it's hot, put them in the refrigerator.
Step 11 . I made a radish fish ball soup. It's very fresh. The fish ball is very q-shaped. I made it with real materials and delicious!
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