How to make fish balls delicious?
1. Cook in cold water.
2. Add a little salt to the water.
3. Cover the water for one minute after boiling, open the cover and continue to cook for 2 minutes until the fish balls are very swollen, then turn off the fire and cover for 30 seconds.
For those who make fish balls for the first time, it is not clear to what extent fish balls have been made. After the fish balls are cooked, they behave like jiaozi. How did you do? Just floating on the noodle soup, the fish balls will sink under the bottom of the soup if cooked for too long. After you make your own fish balls, many of them are put in the refrigerator before eating. In this case, the fish balls take about 15 minutes to cook, and the time is reserved for thawing. If the fish balls are just made, it will take about 6-7 minutes. Fish balls can float on it. If you are not sure, you can try one first.
How to make frozen fish balls?
For quick-frozen fish balls, netizens have said that the cooking method is not too complicated, that is, add onions and salt to the soup, and then add some white vinegar to cook. Don't let go of many other materials, which will confuse the taste. Make delicious fish balls, but the fish balls are not elastic enough after cooking. It depends on the soup. Fish balls are delicious, so is fish ball soup. This bowl of fish balls is a success.
To make delicious fish balls, we must first look at what fish balls are made of and whether they are elastic. Only when they cook like this can we eat delicious fish balls. How to make fish ball soup well depends on everyone's taste. Some people like to add it to make it hot and sour, and add some seafood to enrich the ingredients. The whole pot of fish balls is more delicious and has a layered taste. However, taste is also subjective. How to make it delicious depends on everyone's taste.
Don't overcook fish balls. If they are too soft, they won't taste so good. Pay attention to this. When the fish balls swell and float on the water, they can be eaten. Fish balls cooked in clear water are ok, but it's better to buy a thick soup treasure to make fish balls cooked at the bottom of the soup.
How to make quick-frozen fish balls
Ingredients: 500g fish, 3 eggs, 50g wet starch, salt, ginger juice, monosodium glutamate and cooked lard.
Exercise:
1. Separate the egg white from the yolk with an egg white separator, and foam the egg white for later use.
2. Chop the fish into fish paste, add 40 ml of clear water, appropriate amount of refined salt and appropriate amount of ginger and onion juice, and then stir evenly in the same direction.
3. When the fish sauce starts to feel sticky, try to squeeze a meatball by hand and put it in cold water. If it floats, you can immediately add the beaten egg white and wet starch (50g), monosodium glutamate and cooked lard to the fish paste. Then stir evenly in the same direction.
4. Squeeze the stirred fish sauce into a ball by hand and put it in cold water. After all the squeezing, they can be cooked on the fire. After the water is boiled, remove the floating foam and let the fish balls roll in boiling water for 3 minutes to pick up.