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How to use grass carp to make fish balls

Prepare the raw materials and scrape off the fish with the knife edge flat. Scrape along the direction of the fishbone, so that all the meat is scratched, and the thorn is left on the fish skin.

Scraping: cut and wash the fish, from the tail to the neck, remove the internal organs, remove the spine, remove two pieces of meat from the back, refrigerate before scraping the fish. When operating, scrape along the fiber lines, the inclination angle of the knife should be 45 degrees, and scrape the fish into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, make the fish early white, and then filter the water with clean new gauze.

Make fish balls to choose grass carp, grass carp only cervical spine, as long as along the fish bone cut off the fish, both sides of the meat slices down, the middle of the thorns can be, detailed practices are as follows: preparation materials: fish, corn starch, water, egg white, salt, monosodium glutamate, chives, ginger. After the fish is cleaned, cut the fish pieces along the fish bones. Cut off the pieces of fish and remove the skin. Then soak the fish pieces in water, bleed off the blood, and rinse twice.

Remove the scales and internal organs of grass carp and wash them clean. The meat on both sides of the fish is cut off along the fish bone, peeled and cut into pieces. Put the fish into the cooking machine and beat it into a mashed meat. Put the mashed meat into a bowl, add minced ginger, minced coriander, salt, sugar, white pepper and a small amount of starch. Boil the water in the pot, take the right amount of minced fish in the hand, pour the left and right hands several times, into a strong fish ball into the pot.

First of all, when making fish balls, you can choose fish with less bones and bones, such as grass carp. This kind of fish can pick out the big thorns directly after the sliced fish, and the small ones can be chopped up with a knife. If you don't think chopping is good, you can learn how to pick. After slicing the fish, spread the fish evenly on the chopping board, use the blade to wipe the fish on the board, wipe it thinner, and you can see the thorns in the meat.

How do you make fish balls?

Put it back in the pile, chop it, and take the fish until the surimi is as delicate as shown in the picture. Put the chopped fish balls in a bowl, add salt and cooking wine, until sticky, then add water, and then stir. If friends who like Q play stir until they feel there is a lot of resistance. Mince ginger and spring onions, add ginger and spring onions in water, boil the wine and bring to a boil a little salt, then reduce the heat. Dip the small spoon into the water to get the minced fish, hold the palm of the hand slightly, and roll the round fish into the boiling water quickly.

In the first step, cut into small pieces of water and soak in water for 20 minutes to remove the blood color to make the fish balls whiter. The second step: after dealing with them separately, put them into the cooking machine and add a little water to beat into juice. The third step is to put the cut fish into the cooking machine, add an egg white, and put onions, ginger and water into it at the same time. Start the program to beat the fish into mud and put them in a bowl.

I prefer to eat fish. I often use fish to make handmade fish balls. The taste of pure fish is very good. Here are the specific ingredients: carp 750g. Starch 15g excipients: 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of wine, 1 tablespoon of sesame oil, 1 tablespoon of eggs, 5g chopped spring onions and ginger steps: prepare a treaty of 750g carp. Cut off the head of the fish and remove the fish's fishline. Go fishing and cut small pieces of fish.

How do you make fish balls? To prepare ingredients and tools to make delicious fish balls, you must first prepare ingredients and tools. Ingredients can choose white fish or deep-sea fish, as well as the right amount of starch, eggs, spring onions and ginger and other accessories. Tools need to be equipped with a meat grinder and a blender. Grind and stir the fish into small pieces, put them into a meat grinder and grind them into fish paste.

Where is the heart of the fish?

1. The heart of the fish is located in the abdomen at the front of the body cavity. There are only two chambers. The blood collected from the whole body enters a thin-walled receiving chamber, which is called the atrium. The lower ventricle is connected to the ventricle. When the ventricle is diastolic, blood flows into the ventricle from the atrium through an one-way open valve. The muscular wall of the ventricle is well developed, which forcefully contracts the capillary network that carries blood through the aorta and then through the Gill artery to the Gill, where gas exchange takes place.

2. Beside the cheek. The heart of the fish is next to the gills and attached to the neck of the fish, each fish has only one heart, and the heart of the fish has only two chambers, one atrium and one ventricle. Fish is the oldest vertebrate, and all vertebrates have hearts.

3. Usually near the gills where the heart is fed, at its neck. All vertebrates have hearts, and fish are no exception. Their hearts are relatively low, with only one atrium and one ventricle, which can be squeezed to promote blood circulation. Their unique organs include gills, fins, scales and swim bladders, in which gills help them breathe in the water, fins provide power and balance, scales protect themselves, and swim bladders facilitate floating and sinking.

Who knows Hengyang. How to cook fish atoms (food)?

Baotou fish body, take 2 pieces of fish body (middle vertebra and belly bone removed), nail the tail in the chopping board, scrape up from the tail (force to be uniform).

The first step is to clean the fish, remove all the fish bones and red sundries, and then chop the fish into minced meat, or you can scrape it with a knife at 1.1 points, which will taste better, and you can break it with a blender if you don't have enough time. Then take a bowl, put in the fish, add vegetable oil, sweet potato starch (sweet potato starch can be mixed with water in advance and stir into paste), oyster sauce, grasp well with your hands and set aside.

Then add 1 tablespoon of sesame oil, stir well, serve it out and put it on a plate so that a delicious plate of fried fish roe is ready.

Choose the ingredients before making, such as a bag of mini fish balls, a bag of curry powder, a bag of ginger and garlic, a bag of coconut powder, and so on. Heat the oil pan, then stir-fry ginger and garlic, pour in curry powder and fish balls, stir well over low heat, then pour in water, don't pass the fish balls, finally pour in coconut powder, make it taste like coconut, simmer over low heat until the water is dry, and then you can take it out and eat.

Practice: after the fish is cleaned up, leave it for a while and drain the water. You can first use cooking wine, salt and so on to marinate 15muri for about 20 minutes. Sliced onions, chopped garlic, just whole onions.

How to make fish balls

1. In the first step, cut the grass carp into small pieces and soak in water for 20 minutes to remove the blood color to make the fish balls whiter. The second step: after dealing with them separately, put them into the cooking machine and add a little water to beat into juice. The third step is to put the cut fish into the cooking machine, add an egg white, and put onions, ginger and water into it at the same time. Start the program to beat the fish into mud and put them in a bowl.

2. Touch it evenly with your hands, stir it clockwise with your hands again, put cold water in the pot for the elastic steps of making fish balls, boil them over a low heat until a little steaming, then use a spoon to squeeze out the beautiful fish balls with your left hand and put them in the pot. Dip them in the water before each spoon takes the fish balls.

3. The production method and formula of fish balls are as follows: materials: 500g of fish, 500g of water, 10g of salt and 10g of ginger. Scrape off the fish with the knife edge flat. Put some minced ginger in the fish. Put the fish in the blender and add 500 grams of water. Stir into minced fish. Add salt and mix well. Squeeze out fish balls. Put it in a pot and cook it. Blossom, complete.

How to dissect a fish heart?

The main results are as follows: 1. From the point of view of local anatomy, the middle incision of the lower abdomen of the fish is opened, and the combined cavity of thorax and abdomen is opened. in front of the vertebral body at the junction of the head and body, it can be seen that the spontaneous beating organ is the heart.

2. In order to describe the heart position of fish more specifically, we can take crucian carp as an example. The heart of crucian carp is located in the center between the head and tail, close to the spine. This position allows the heart to easily transport blood to all parts of the fish. In the anatomical structure of crucian carp, the Gill and head are in front of the heart, the tail and fin are behind, and the swim bladder and digestive organs are on both sides. In addition to crucian carp, the heart position of other fish also has its own characteristics.

3. Arterial cone: located in front of the ventricles of cartilaginous fishes and lower bony fishes, it can beat autonomously and is a part of the heart. Arterial ball: true bone fish arterial cone degeneration, the base of the abdominal aorta enlarged into an arterial ball, does not belong to the heart. The function of the arterial cone and bulb is to flow blood evenly into the abdominal aorta, which can reduce the pressure on the Gill vessels due to the strong pulsation of the ventricles.

4. The heart of the fish is located in the abdomen at the front of the body cavity. There are only two chambers. The blood collected from the whole body enters a thin-walled receiving room, which is called the atrium. The lower ventricle is connected to the ventricle. When the ventricle is diastolic, blood flows into the ventricle from the atrium through an one-way open valve. The muscular wall of the ventricle is well developed, which forcefully contracts the capillary network that carries blood through the aorta and then through the Gill artery to the Gill, where gas exchange takes place.

5, carp is single ventricle, dissected blood should be wiped off in time, be careful not to let it tumble at will, gallbladder should not be scratched (very pungent), look at its life is very tenacious, can maintain a certain life for a long time, can see the heartbeat.