Tips for making springy fish balls

If you want to make the fish balls elastic and taste better, you must first choose fresh fish meat. The fresher the fish meat, the better the taste of the fish balls will be. In addition, when making fish balls, you must repeatedly beat the fish meat so that the fish meat can be made into fish paste, which can also ensure that the fish balls are very elastic. In addition, it is also necessary to ensure that there is as little water as possible in the fish paste, and add an appropriate amount of starch, etc., which can ensure that the fish balls are elastic.

Tips for making elastic fish balls. Fish balls, a delicacy that often appears on the dinner table, are not only as white as porcelain, but also have a very elastic texture. But some of them obviously don't have that bouncy feeling, why is that? How to make fish balls elastic?

1. The elasticity of the fish balls is related to the freshness of the selected fish. The fresher the fish, the elasticity of the fish balls will be better.

2. The elasticity of fish balls is related to the water contained in the fish meat. The less water, the better the elasticity of the fish balls. Therefore, before making fish paste, we should squeeze the fish meat with our hands to remove the moisture.

3. The elasticity of fish balls is related to starch. After the fish meat is minced, add some starch and a little water and mix well. Then use the stirring hook of a whisk to stir. The harder you stir, the more sticky it will become. Potato starch has the best elasticity, followed by corn starch, and wheat starch is the worst.

4. When making fish balls, you need to add an appropriate amount of egg white. Egg white has the characteristics of strong water absorption and good coagulation effect. It can increase the cohesiveness and maintain the elasticity and tenderness of the fish balls.

5. The elasticity of fish balls is also related to the amount of salt used. Fish balls are made by utilizing the salt solubility and thermal coagulation properties of protein. If the amount of salt used is too little, the amount of myosin and actin dissolved will not be large, the viscosity of the formed sol will not be strong, and the network forming force will be weak; if the amount of salt used is too much, it will have a certain dehydrating effect, which will reduce the water holding capacity of the fish balls, cause denaturation and destroy the properties of the protein, reduce the elasticity of the fish balls and affect its taste.

6. Heating is the key to making fish balls elastic. The elasticity of fish balls will increase after heating. When boiling fish balls, soak them in warm water (around 60°C) over low heat until they are cooked. Only then can the fish balls have a smooth and refreshing appearance, strong elasticity, and fresh and delicious taste. ...

Home-style ways to eat fish balls Now that we know how to make fish balls better, let’s take a look at how to eat fish balls. The editor would like to introduce to you a curry vegetable fish ball pot that is smooth, crispy, tender, and delicious.

Ingredients: 6 tomatoes, 1 potato, 2 carrots, 1/2 small pumpkin, 5 purple onions, 1/4 broccoli, 1 apple, 100g fish balls, 80ml curry sauce, 500ml broth (or water), salt, sugar, white pepper and oil as appropriate.

practice:

1. Cut the small pumpkin, remove the seeds and cut into small pieces. Wash and slice the tomatoes. Wash potatoes and carrots and cut into cubes. Peel the onion and cut into thick slices. Wash and clean the broccoli and break it into small florets. Wash the apples, leaving the peel on, and cut into cubes.

2. Add a little oil to the pot and heat it. When it is 60% hot, add onion slices and stir-fry until fragrant. Then add pumpkin cubes, potato cubes, carrot cubes and curry sauce and stir-fry for a while.

3. Pour the broth (or water) into the pot, cover it and bring to a boil over high heat, then turn to low heat and simmer for 20 minutes, stirring from time to time to prevent the bottom of the pot from burning.

4. Finally, add the fish balls, broccoli florets, apple cubes and tomatoes. Bring to a boil over high heat and then simmer over low heat for 10 minutes. Finally, add some salt, sugar and white pepper to season.