How long does it take to cook fish balls?

The fish balls should not be cooked for too long. If they are cooked for too long, the fish meat will become tough and the taste will deteriorate. If the fish balls you buy are often frozen, the cooking time will be relatively long. When they can float in the water, cook them for another 30 seconds to a minute and they can be eaten. If you make the fish balls yourself, because they are fresh, the cooking time in water will be shorter and they can usually be eaten after five or six minutes of cooking.

How to cook fish balls

1. Fish balls are usually frozen in ice. Take them out to thaw before eating to make it easier to season. Cut the green and red peppers into pieces or dices for later use. Mix the relevant ingredients and sauté until fragrant. Pour the fish balls in and add appropriate amount of water during the frying process until cooked.

2. It is also very good for making soup. You can use smaller fish balls or cut them into two pieces to make soup, which will be more flavorful. First boil the water, add the green vegetables, then add the fish balls and bring to a boil, then add some seasonings.

3. It is very good to cook hot pot at home occasionally, but it is generally not recommended to eat too much hot pot ingredients you buy. You can mix them with chili peppers, etc. It will be better to match them one by one.

Main effects : 1. Fish meat is rich in nutrients and has the effects of nourishing the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing away heat and detoxifying, and relieving cough and relieving gas; 2. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction; 3. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish regularly can also nourish the liver and blood, moisturize the skin, nourish the hair, and keep fit.

How to make fish balls

Ingredients: 500 grams of fish, 40 grams of water, 3 egg whites, 50 grams of wet starch, 4 grams of refined salt, 25 grams of onion and ginger juice, 1.5 grams of MSG, and 50 grams of cooked lard.

Preparation method: Take 500 grams of fish meat, chop it into fish paste, add 40 grams of water, 4 grams of fine salt, 25 grams of onion and ginger juice, and stir in one direction; when it becomes sticky, try to squeeze a fish ball with your hand, put it into cold water, if it floats, then add 3 egg whites beaten into foam, 50 grams of wet starch, 1.5 grams of MSG, and 50 grams of cooked lard, still stirring in one direction, to make the fish ball material; then, squeeze the material into fish balls with a diameter of 3 cm with your hands, put them into a pot of cold water, bring to a boil on fire (keep it slightly boiling for 3 minutes), skim off the floating foam, and use a colander to scoop out the fish balls.