How to make squid balls

Squid balls are mainly made of squid. They are also a common type of fish balls. The method of making them is relatively simple. They mainly use mashed potatoes and octopus feet to make them. In addition, flour, black pepper, etc. are added. The fish balls made are very delicious and have very high nutritional value. Eating a proper amount of it can help regulate your stomach and intestines. It can be used in hot pot or to make soup.

How to make squid balls

Ingredients: 300 grams of mashed potatoes, 100 grams of octopus feet, a little salt, a little black pepper, appropriate amount of low-gluten flour, appropriate amount of eggs, appropriate amount of bread crumbs, 15 grams of milk, appropriate amount of mayonnaise, appropriate amount of fine bonito flakes, appropriate amount of aoiwa powder. Method: 1. Chop the octopus feet into small cubes and set aside. 2. Mix the mashed potatoes and diced octopus together, then add salt, black pepper and milk, mix well, divide into 12 equal parts, and roll into balls for later use. 3. Take three plates, put low-gluten flour, egg liquid and bread crumbs in them respectively, take one of the meatballs from step 2, coat it evenly with low-gluten flour, egg liquid and bread crumbs in sequence, and set aside. 4. Heat up a pan of oil until it reaches about 180°C, then put in the meatballs from step 3 and fry until the skin is golden and crispy. Drain the oil and serve on a plate. 5. Squeeze in an appropriate amount of mayonnaise and sprinkle with dried bonito flakes and aonori powder.

Method 2

Ingredients: one Spanish mackerel (must be fresh), a small piece of pork belly (the exact amount is not weighed), a little bit of leek, onion, ginger, seasoning: cooking wine, soy sauce, salt, MSG, thirteen spices, white sugar. Method: 1. Wash the Spanish mackerel, remove the internal organs, chop off the head, tail and fins. 2. Wash the chives and chop them. Chop the scallion and ginger and set aside. 3. Remove fish bones. Use a knife to cut the fish meat from the tail of the mackerel along the fish's backbone. Two-sided. It's not difficult, but be careful. 4. Use a knife to scrape off the fish meat. Press one end of the fish with one hand, and use the other hand to hold the knife and gently scrape it off with the tip of the knife. 5. Check if there are any fish bones? Then it's time to chop the fish meat. Because the fish is very fresh, the knife will stick to it. The method my mother taught me is to add water first, little by little. Then add soy sauce to give the fish some flavor, a little bit is enough. Otherwise the fish meat will turn into soy sauce color. Just chop it up. Set aside and set aside. 6. Chop the pork belly (the purpose of adding meat is to make the fish balls less fishy and it also adds to the aroma of the meat. I used a small piece). My mother said that chopped meat and blended meat taste different. 7. After chopping the meat, add the fish and chop together. Chop until the fish meat is not separated and sticks together. Of course, the finer the better. 8. After chopping, add the prepared leeks, chopped green onions and ginger, add all the seasonings, and a little water. Start stirring in one direction. After stirring for a while, you will find that the fish filling has become sticky and cannot be stirred. At this time, add water and stir again. Add water little by little. After mixing, let it sit for a while to absorb the flavor. It will take about ten minutes. 9. Add water to the pot and bring to a boil. Turn to medium heat and put the fish balls into the pot one by one. I use a small spoon. If the meatballs are not round enough, just use the spoon to round them up. Use medium heat because you are afraid that the taste will be different if you put the meatballs in the pot too early or too late. Once all the meatballs float up, they are ready to be served.