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Making fish balls, deceptively simple. Make the white ball real good grasp, flexible, entrance delicate, soft, smooth characteristics, it requires a little effort under study drops. How to play the fish fresh and refreshing, it is not very easy. Minced Fish playing well, boiled fish will become rubbish. N or add more accessories, balls will become strong like the food "stone" feeling. (This is the supermarket to buy the finished product ball a common problem).
Traditional practices are generally used egg and fish paste were added starch to increase the tenderness and conducive to forming. Master well as the proportion of fish to make fish will lose flavor and tender, smooth, white, flexible features. After many read the information, learn many long, several tests, lessons learned. I'm making fish balls, do not use egg and starch. It is to fully embody the essence of fish. Operation by the stirring vigorously truth, to fully grasp the good water, the proportion of salt and put in order, even if the fish myosin full dissolution, in order to increase fish paste viscosity. The success of the system to make the dish.
Food name!
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