Guangxi fish ball practice daquan

Fish balls are also called "fish wrapped in meat" and "water balls", which were called "fish balls" in ancient times. This is a traditional Han name, which is often cooked in Fuzhou, Minnan, Guangzhou and Taiwan Province provinces, and belongs to Cantonese cuisine or Fujian cuisine. Delicious and not greasy, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people. Chop eel, shark or freshwater fish, add sweet potato powder (starch) and stir well, then wrap it in particles made of lean pork or shrimp, which is one of the snacks with coastal characteristics.

Method for make clear soup fish balls

Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch.

Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.

Exercise:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;

2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;

3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.