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什么鱼做丸子最好吃

更新时间: 2020-09-17 00:00:00     

体重较大且刺少的鱼做丸子最好吃,如鲢鱼、鳙鱼、草鱼等

鱼丸子的做法:

选料:肉质厚实、鲜度较高的鲢、鳙鱼;刮肉:鱼剖杀洗净,从尾到颈,去内脏,去脊骨,取下背部两块肉,先冷藏再刮取鱼肉。操作时,要顺纤维纹路刮,刀的倾斜角以45度为宜,将鱼肉刮成薄片。将刮下的鱼肉漂浮于清水中,以去除血筋和混浊杂质;排斩:将鱼肉平放在砧板上,用双刀有节奏地按顺序排斩,至鱼肉稍有转白,手感有粘性时为好,注意要斩透;搅拌:将鱼肉泥放于容器内,先加7成左右的清水,水的总量为鱼肉的1、7倍,用竹筷将鱼肉泥划散,成粘糊状后,放入辅料,用力搅打以后,鱼糜蛋白质疑胶,呈透明状;挤丸:洁净铁锅盛以清水,备边缘光滑的羹匙一个,左手攥鱼糜,从虎口处挤出成圆形颗粒,右手用羹匙接住,放入清水锅中,挤出的鱼丸在清水中漂浸半小时左右,防止煮制时粘连;煮或炸:用旺火,火不旺鱼丸只热不熟。鱼丸煮至熟透后捞起出锅,即为成品。

关键词: 什么 丸子 好吃

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