How to make fish balls from silver carp: a hot topic on the Internet and a structured guide
Recently, food preparation content has become a hot topic on the Internet, especially tutorials on home cooking and handmade food have attracted much attention. The following is an analysis of hot topics in the past 10 days and a detailed preparation method of silver carp fish balls, presented to you based on structured data.
1. Analysis of hot topics on the entire network (last 10 days)
| Ranking | hot topics | heat index | Related keywords |
|---|---|---|---|
| 1 | Artisan food making | 9.2 | Fish balls, dumpling wrappers, handmade noodles |
| 2 | Low cost high protein recipes | 8.7 | Silver carp, chicken breast, tofu |
| 3 | Frozen Food Preservation Tips | 7.9 | How to store and package fish balls |
2. The whole process of making silver carp fish balls
1. Material preparation (accurate ratio)
| Material | Dosage | Things to note |
|---|---|---|
| Silver carp meat | 500g | Take the fish back meat, peel and remove the bones |
| ice water | 100ml | Refrigerate at 4℃ for later use |
| starch | 30g | Potato starch is better |
| egg white | 1 | About 35g |
2. Breakdown of key steps
Step 1: Fish processing
Beat the silver carp meat repeatedly with the back of a knife until the fibers break, and then scrape the fish paste with the blade of the knife. This process needs to be kept at low temperature, and it is recommended to place an ice pack under the cutting board.
Step 2: Stir vigorously
Add ice water in 3 batches and stir clockwise until completely absorbed. Add 5g of salt and continue stirring for 10 minutes until a gelatinous texture appears.
| Stirring stage | time | status standard |
|---|---|---|
| Early stage | 3 minutes | loose granular |
| medium term | 5 minutes | Start to become sticky |
| later stage | 10 minutes | Can be hung on a spoon |
Step 3: Shape and cook
Keep the water in the pot at a slight boil at 80°C. Use a tiger's mouth to squeeze out the fish balls, dip a spoon in cold water and scrape them into the pot. Cook until it floats and cook for another 2 minutes.
3. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Loose fish balls | Not enough mixing time | Extend mixing to 15 minutes |
| Tasty taste | Water temperature is too high | Control water temperature ≤85℃ |
| Strong fishy smell | Insufficient blood removal | Soak in salt water for 30 minutes |
3. Recommendations for innovative eating methods
Based on recent popular eating methods, we recommend three innovative combinations:
1.Fish balls in sour soup:Add tomatoes and Hainan yellow bell pepper
2.BBQ fish ball skewers: Brush the surface with garlic chili sauce and bake
3.Low-fat fish ball salad: Served with chicory and vinaigrette
4. Comparison of nutritional data
| Nutrients | Fish balls per 100g | Commercially available fish balls |
|---|---|---|
| protein | 15.2g | 9.8g |
| Fat | 1.3g | 6.5g |
| sodium content | 320mg | 650mg |
Production Tips: The best processing time for fresh silver carp is within 24 hours after fishing, when the fish meat has the best elasticity. If using frozen fish, use kitchen paper to absorb the surface moisture after thawing completely.
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