How to make authentic handmade fish balls

The fish balls you make yourself are not only very hygienic, but also have good nutritional value. There are no additives, no so-called hormones, or preservatives, so they taste healthier. To make fish balls yourself, you should first buy some fresh ingredients, such as octopus, grass carp, etc., which are good ingredients for making fish balls. In addition, you should also choose some low-gluten flour, starch, eggs and other foods.

Ingredients for octopus balls : 200 grams of low-gluten flour, 30 grams of starch, 1/2 teaspoon of baking powder, 2 eggs, 350cc of broth, some cabbage, some octopus, some shredded red ginger, some seaweed powder, some seasoning, a little salt, 1 teaspoon of soy sauce, sauce, salad dressing method: 1. Sieve the ingredients: 200 grams of low-gluten flour, 30 grams of starch, 1/2 teaspoon of baking powder, and set aside. 2. Beat the eggs into egg liquid, add the broth and the powder from step 1, mix well into a batter, and then add seasoning to taste. 3. Chop the cabbage and cut the octopus into small pieces for later use. 4. Heat the takoyaki mold, then knead a paper towel into a shape that is easy to oil, dip it in oil and rub the mold. Then pour the batter into the mold about 50% full, put in the cabbage, octopus pieces and shredded red ginger, and then pour the batter all over. Then rotate it repeatedly and when the batter is grilled into a golden round ball, it can be served on a plate, topped with salad dressing and sprinkled with seaweed powder.

Deep-fried cuttlefish balls

Ingredients: (for two people) 300 grams of cuttlefish meat, two square buns with the edges removed, a little fat; Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, 1 tablespoon each of egg white and cornstarch, half a teaspoon of Shaoxing wine. Method: 1. Put the fat into boiling water and cook until done, then take it out, rinse it with water and cut it into pieces. 2. Cut the bread into small pieces and set aside. 3. Wash the cuttlefish meat, chop it into small pieces and mash it. 4. Stir the crushed cuttlefish meat and seasonings until gelatinous, add fat and mix well, make cuttlefish balls, roll them in squares, put them into hot oil and stir-fry until golden brown and cooked. Comments: Fresh cuttlefish has a lighter taste and is not as fresh or sweet as other seafood, so you should add more seasoning. Its biggest features are its crisp and tender taste and snow-white meat, and it looks great. It is better to choose larger cuttlefish to make cuttlefish glue.

Fish Balls in Broth

Taste: The soup is delicious, and the fish is tender and refreshing. Main ingredients: 1 grass carp, about 1000 grams, 1 egg, appropriate amount of starch. Seasoning: 1 teaspoon of lard, 15 tablespoons of broth, 1/3 tablespoon of cooking wine, 2 teaspoons of salt, 1 teaspoon of MSG. 1. Kill and clean the grass carp, take out the clean meat, and rinse off the blood with clean water; beat the rinsed fish meat into fish paste; 2. Add salt, MSG, cooking wine, egg white, starch, and lard to the fish paste and stir well; 3. Boil water, knead the fish paste into balls, put them in the pot and cook until they are formed, then remove them for later use; 4. Add broth to the pot, put in the fish balls, adjust with salt and MSG, and cook the fish balls until they are done.