Homemade fish balls

Overview

Since I got the wall breaking machine, it feels really good and it has become much easier to handle the ingredients. Take this fish ball for example. In the past, when making fish balls, the fish meat was scraped into puree by hand. It was very laborious. It always took half a day to make fish balls, and people often thought it was a hassle and didn’t want to do it. Using a wall breaking machine to make fish balls is so convenient, so convenient that even I can’t believe it myself. Put the fish meat and other ingredients in it, and it's done in a few minutes. It's really effortless. I can make it for my mother-in-law anytime she wants to eat fish balls.

Tags

• snacks
• old man
• autumn recipes
• lunch
• cornstarch
• egg white
• fish
• ginger
• pepper
• salt
• water

Ingredients

Steps

1. 1 I used fresh grass carp and cut the fish into fillets.

   

2. 2 Cut into cubes and rinse with water to remove the blood

   

3. 3 Put the fish meat and minced ginger into the wall breaking machine

   

4. 4 Use the sauce function to stir, because the fish meat is very thick after being smashed, similar to sauce, so I chose the sauce function

   

5. 5 Add water, add half the amount of egg white, and turn on the function key

   

6. 6 The fish meat was broken into pieces in just ten seconds

   

7. 7 More and more broken,

   

8. 8 It only takes about 20 seconds. Before the program is over, I turn off the machine. At this time, the fish meat has been blended into puree. Add pepper, salt and the remaining half of the egg white

   

9. 9 Start the sauce function again and let it complete automatically. When finished, the fish paste will be very thick.

   

10. 10 Pour the mixed fish paste into the basin and stir it by hand in one direction for a while until it is completely firm

    

11. 11 Put water in the pot, the water temperature is about 40 degrees, use a spoon to scoop the fish meat into the water

    

12. 12 The amount you scoop in is based on the capacity of the pot, then turn on low heat and let the water temperature rise slowly, but do not let the water boil. It can reach up to 90 degrees. Slowly soak the meatballs over low heat until they are all floating. Wait for half a minute and then take them out

    

13. 13 The fished out meatballs are immediately put into ice water, which can make the meatballs more elastic. The fish balls are ready, you can eat them however you want