Now that the ingredients have been prepared and the fish meat has been successfully transformed into minced meat according to your own ideas, the next process has become much simpler and easier to control.

Of course, it is simple for people like Lisko who already have strategies in hand. For a novice chef who has never had strategies or even obtained relevant information, these steps are still relatively complicated. You must know how to fish.

The taste of the balls becomes fresh and smooth, and the taste is excellent. Every next step needs to be treated with caution, and you must even pay special attention to the timing of adding these condiments. If you are not careful, you may make it yourself.

The fish balls were not as smooth as expected.

For those experienced chefs, they already have a rough idea and understanding of how much seasoning is needed. They are even too familiar with these processes and do not need any weighing. They can simply use a small spoon for seasoning.

, you can take out a more appropriate component.

But for a novice chef, mastering this amount is the most difficult thing. For example, the guide says that 40 grams of salt needs to be added. How much is 40 grams? There may not be a more accurate concept. If you add less

If you add too much, it will directly destroy the minced meat that you have finally made. The taste of the fish balls will also be relatively strong, which many people cannot accept.

Faced with this situation, Lisko had an easier way to solve it. He first weighed the approximate weight of his minced meat, and then made corresponding comparisons according to the examples provided in the guide. For example, he weighed it himself.

The amount of minced fish meat is 1200g, but in the example above it is only 400g. Then when adding seasonings, you need to multiply each amount by three times according to the portion in the guide.

This kind of simple math problem is naturally not too difficult for Lisko. All the seasonings must be added in three times according to the corresponding proportions, and each time they are added, they must be added while stirring, so as to make it as smooth as possible.

These condiments evaporate naturally throughout the meat paste instead of all clumping together.

After stirring once, when there is no resistance in your hands when stirring, and even the meat paste has become a little thicker, temporarily let it stand and let it dry for about 10 minutes, and then add it again.

For the next seasoning, then filter and push it back and forth about three times to add all the seasonings. The fish balls stirred in this way are not only firm and tender, but also have all the seasonings in contact with all the meat.

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For Lisko, this process is relatively easy to control and master. The only thing that makes him feel a little tired is that during the mixing process, he has to pay attention to the process of cleaning first and then slowing down, so he deliberately controls his strength and stirs slowly at the same time.

This process is quite torturous. Not only does the whole person's wrists become a little sore from fatigue, but one also needs to pay attention to one's own strength. It is really a very laborious and time-consuming thing.

After all the seasonings have come into close contact with the minced meat, the process is not completely completed. You still need to add salt, egg white and starch. After slowly adding them in order, the originally translucent minced meat has turned into white.

It seems that the meat paste at this time can no longer be called that. Instead, it feels more appropriate to use a more appropriate name, that is, fish paste.

The state inside the basin now looks like a bowl of white porridge, and bubbles are constantly emerging during the stirring process, but even so, Lisko still did not stop stirring, because for those who have strategies, Whether it is successful or not is a matter of comparison 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 nearby, then took out a piece of fish paste 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 striking features of the mixed fish paste in clear water is that it will not sink. If it still shows a sinking action, it means that the horniness in the fish paste has not spread to all the meat fillings.

Looking at the fish paste floating in the clear water, Liske finally understood that his mixing work could be temporarily stopped, and at the same time, the making of fish balls also entered the next step.

Next, Yu Rong also needs to enter a process of waiting quietly, and this process usually takes 20 to 30 minutes. Originally, he needed to put the mixed fish paste in the refrigerator to refrigerate, but Liske took a look outside. The temperature of the air and the room at this moment makes it completely unnecessary to put it in the refrigerator. Moreover, the temperature required in the guide is below 30 degrees. Now in Colorado, the temperature in the air has almost reached subzero. Even though the room is relatively warm, the air temperature has not reached 20 degrees.

During these 20 to 30 minutes, Liske had been busy all morning and finally got some time to breathe. He originally wanted to run outside to see Li Feng who was working out with his granddaughter, but he was afraid of his own injuries. The daughter would pester her when she saw her father later, making it impossible for him to carry out the next stage of work. So she simply made herself a cup of warm black tea in the living room, enjoying the tranquility after labor while waiting for herself. The ingredients can be processed as soon as possible.

At this stage of his fish ball making work, he has almost completed 2/3 of the process. What remains is to successfully transform the original porridge-like fish paste into fish balls, and in order to perform this step with more confidence , Li Keke found the corresponding video early, watched it many times, and almost understood the key points of how to squeeze fish balls.

After two cups of black tea, my body that was still a little cold suddenly became warm. I picked up my watch and looked at the time distance displayed on it. It had been almost half an hour since I finished my preparations, and now it was... It was the best time to start the next step. Lisko immediately picked up the stove at home and boiled a large pot of water. After the water boiled completely, he turned the fire to a small fire to keep the water as low as possible. At a position between 60 and 70 degrees.

Use the thumb of your left hand to squeeze the fish paste into egg yolk-sized round balls. Use a small spoon in your right hand to scrape it off and slide it into the pot along the edge. Prepare a cup of cold water next to your right hand. Scrape the fish balls once and soak the small spoon to prevent the fish paste from sticking. The spoon affects the shape. While keeping the key points of these movements in mind, Lisko started to actually operate according to the method he saw in the video. I have to say that he is quite talented for this kind of thing. After a few experiments, he made After a few failed products, I quickly figured out the main trick.
Chapter completed!