1553. Continue to Make

Now that the ingredients have been prepared long ago, and the fish meat has been successfully transformed into the form of meat paste according to my own ideas, the next process becomes simpler and easier to control.

Of course, the simplicity is for someone like Lisko who already has a strategy in hand, and for a novice chef who has never had a strategy or even obtained relevant information, these steps are still relatively complicated. The taste of the ball becomes tender and smooth, and the taste is excellent at the same time. Any next step needs to be treated with caution, and even special attention should be paid to the timing of adding these condiments. If you are not careful, you may make it yourself The fish balls are not as smooth as expected.

For those experienced chefs, they already have a general concept and understanding in their minds about the specific amount of condiments that need to be added. Even because they are too familiar with these processes, they do not need any weighing, and simply use a small spoon for condiments to distinguish , a more appropriate component can be taken out.

But for a novice cook, it is the most difficult thing to grasp this amount. For example, the strategy says that 40 grams of salt should be added. How much is 40 grams? There may not be a more accurate concept. If you put less, the taste may be relatively bland. If you put too much, it will directly destroy the meat paste that you have worked so hard to make. The taste of the fish balls is also relatively heavy. Many people have no way to accept it.

Faced with this situation, Lisko had an easier solution. He first weighed his meat paste to an approximate weight, and then made a corresponding comparison according to the example provided above in the guide. There are 1200 grams of minced fish meat, but the above example is only 400 grams, so when adding seasonings, you should multiply the value by three times according to the ratio above.

This kind of simple math problem is naturally not too difficult for Lisko. According to the corresponding proportion, all the condiments should be added in three times, and each time you add it, you should stir it while adding it, so as to make it as smooth as possible These condiments are all naturally volatilized in the whole meat paste, rather than all reunited together.

After stirring once, when there is resistance in the hands when it is time to stir, and even the meat paste becomes thicker, temporarily let it stand in place to dry for about 10 minutes, and then add For the next seasoning, filter and push it back and forth about three times, and all the seasonings can be added. The fish balls stirred by this method are not only tender and tender, but also have all the seasonings in contact with all the meat. .

For Lisko, this process is relatively easy to control and grasp. The only thing that feels a little tiring is to pay attention to the process of clearing first and then slowing down during the stirring process, so deliberately control your own strength, and at the same time slowly stir, This process is quite tormented, not only the whole person's wrists are a little sore, but also need to pay attention to their own strength, which is really a troublesome and time-consuming thing.

After all the condiments are in intimate contact with the meat paste, the process is not completely completed. Salt, egg whites and starch need to be added. After adding them slowly in order, the originally clear meat paste also turns white. It seems that at this time, minced meat can no longer be called that. Instead, it is more appropriate to use a more appropriate name, that is minced fish.

Now the state in the basin looks like a bowl of porridge, and there are bubbles constantly popping out during the stirring process, but even so, Lisko still did not stop his stirring action, because for those who have a strategy In terms of success, there is a comparative phenomenon and observation.

When he felt that the mixing had almost reached a more suitable range, Lisko took out the rice bowl that had been prepared a long time ago, and then took out a piece of minced fish in his hand and put it into the clear water in the bowl, observing the other party Specific performance in clear water.

One of the most notable characteristics of the stirred fish velvet in clear water is that it will not sink. If it still shows a sinking movement, it means that the angle force in the fish velvet has not spread to all the meat fillings.

And Lisko looked at the minced fish floating on the clear water and finally realized that his stirring work could come to an end temporarily, and at the same time, the making of fish balls had entered the next itinerary.

Next, Yu Rong also needs to enter a process of waiting quietly, and this process usually takes 20 to 30 minutes. Originally, these stirred fish pastes need to be put in the refrigerator to refrigerate, but Lisko looked outside. The air and the temperature in the room at this moment, I feel that there is no need to put it in the refrigerator at all, and the temperature required in the strategy is below 30 degrees. In the current Colorado area, the temperature in the air is almost below zero. Even though the room was warmer, the temperature of the air did not reach 20 degrees.

During these 20-30 minutes, Lisko worked hard all morning, and finally got a time to breathe. He originally wanted to go outside to see Li Feng, who was exercising with his granddaughter, but he was afraid of his own The daughter will pester her when she sees her father later, so that he can't proceed to the next stage of work, so she simply makes herself a cup of warm black tea in the living room temporarily, enjoying the tranquility after labor while waiting for her The ingredients can be processed as soon as possible.

At this stage, his fish ball making work has almost completed 2/3 of the process. The rest is to successfully transform the porridge-like minced fish into fish balls. In order to carry out this step with more confidence, Li Sike found the corresponding video early on and observed it many times. The main points of the action of pressing fish balls are almost understood.

After drinking two cups of black tea, my cold body instantly became warmer. I picked up my watch and looked at the time distance displayed on it. About half an hour had passed by the time I finished my preparations. It was the best time to start the next step. Lisko immediately picked up the stove in his home, and first boiled a large pot of water. The position between 60~70 degrees.

Squeeze the fish paste into round balls the size of egg yolk with your left hand, scrape it off with a small spoon in your right hand, and slide it into the pot along the side of the pot. Prepare a glass of cold water next to your right hand, scrape the fish balls once, and soak the spoon to prevent the fish mud from sticking to the spoon and affect the shape. Lisko kept the main points of these actions in mind and started the real operation according to the method he saw in the video. I have to say He is quite talented in this kind of thing. After a few experiments and a few failed products, he quickly grasped the main trick.

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