Xu Hao and the others finished eating the fruit and returned to the kitchen.

Get ready to keep packing.

As soon as they entered the kitchen, they found that on a table on the right side was an extra machine, a machine that they had never seen before.

Lean over and take a look......

It seems, as if it were a blender?

But the buttons on the machine are very simple and clear, and there are only two buttons: on and off.

Huang Tao said casually: "This is a fully automatic mixer, and the last automatic baking machine was bought together, I didn't need it at the time, I just put it in the innermost part of the cabinet, this is not going to make fish balls to sell tomorrow!" I just remembered that there is such a fully automatic blender, and when the fish is put in and mixed directly, everyone will save a lot of effort. ”

Because everyone accepted the existence of the automatic baking machine, everyone did not have any doubts about Huang Tao's statement.

"Hey, okay, but boss, usually pureed with a blender, although the fish paste will be more delicate than scraped, but in terms of taste, it will not be as delicious as the traditional method."

After listening to this, Lin Zifeng expressed his little worries, of course, he is still very confident in the boss, and believes that the boss will not be stumped by such a small problem.

"That's the magic of this fully automatic blender, just put the fish in and it will run automatically and get the fish to taste its best."

After Huang Tao took it out, he studied this automatic mixer a little.

In a word.

Fully automatic machines, all are amazing.

For example, the previous fully automatic roasting machine was able to automatically identify the food and adjust the appropriate heat and time.

So far, Xu Hao and them have all sighed that it is too magical.

But they didn't think much of it, they just thought that these high-tech machines were set up in advance.

The automatic blender is similar, and it can be blended into the best taste depending on the ingredients you put in.

And looking at the small size, the actual capacity is large, and you can make a lot of fish at a time!

This will save him a lot of time in handling ingredients!

"After a while, the owner of the fish stall will bring the fish over, and then we will make the simplest white fish balls......"

His words are not falling!

The shout of the fish stall owner sounded outside the door: "Boss Huang, Boss Huang, I brought you the sea bass you wanted......"

Young!

Say Cao Cao, Cao Cao will arrive!

"Okay, I'll be right over ......"

He responded, and was about to go out to get it, when the owner of the fish stall thoughtfully sent it in.

"Thank you! In the big night, I also asked you to make a special trip to come over......"

"It's okay, anyway, I won't confiscate the stall, even if the stall is closed, as long as you Boss Huang wants the goods, even if it's midnight, I'll send it to you immediately......"

The fish stall owner, who is well versed in the way of management, naturally has to hug Huang Tao's big golden leg tightly.

Think about what Huang Tao thinks, and be anxious about what Huang Tao is anxious about!

Huang Tao: "......"

"Boss Huang, you are busy first, I'll go back, and I'll send other goods over early tomorrow morning......," the fish stall owner said happily.

"Okay, go slowly!"

After sending off the fish stall owner, Huang Tao and others began to get busy in the kitchen.

Ding Suqin and Xiaoji started to scrape the scales of the perch, disemboweling the perch, hollowing out the internal organs, and cleaning up the gills and teeth of the dirty fish.

Yan Ming and Lin Yuhan, the little couple, were responsible for cleaning the sea bass they had made, inside and out.

Huang Tao took Xu Hao and Lin Zifeng to handle their cleaned perch together.

They all know that the so-called good fish balls are delicious when eaten in the mouth, without a trace of slag and gelatinous taste.

So!

The skin and bones must be removed.

Huang Tao reversed the fish, raised his hand and chopped the head and tail.

Press down on the middle.

The blade slid under the fish's sting.

A piece of barbed flesh and bone was instantly separated with lightning speed.

Twist the lower soft meat.

Lift the knife down.

Press the place on the skin of the fish.

Lift it gently.

With a hand, a piece of clean fish is thrown into the basin......

With their cooperation, it didn't take long for the fish to be filleted.

Huang Tao smiled and said, "Haozi, put the sliced fish meat in living water and soak it for more than fifteen minutes." ”

This can more effectively remove the residual blood and water in the fish, making the fish more white and clean.

While soaking the fish.

You also need to keep the faucet open all the time to let the water in the basin form living water.

It is more conducive to the residual blood in the fish meat, which is washed out.

"Okay, boss."

After understanding, Xu Hao followed his instructions and obediently complied.

"Zifeng, you cut these green onions and ginger into shreds...... He brought an appropriate amount of green onions and ginger and let Lin Zifeng be responsible for cutting them into shreds.

"Do-do-do-do......"

Lin Zifeng picked up a kitchen knife and quickly shredded the green onion and ginger on the eucalyptus board.

Huang Tao soaked his chopped green onion and ginger in cool boiled water.

What comes out of this is the green onion and ginger water that will be used when the fish paste is made later.

Green onion and ginger water need to be prepared more.

When you know how to make the minced fish, you need to add water several times.

In this way, the fish paste will be delicate, tender and elastic.

In addition to preparing green onion and ginger water!

You also need to prepare some starch water.

This is done to make the minced fish thicker and easier to shape.

He walked to Xu Hao's side and looked at how effective the fish was soaking in water.

"Well, that's it! No need to soak anymore. ”

He put the fish handed over by Xu Hao into the automatic blender piece by piece, closed the lid and pressed the "start" button.

The blades of the machine are driven by electricity to spin rapidly, and it is rare that the sound is so small that it is equal to nothing.

Almost instantly, the flesh turns into a white puree.

"Drop!"

With this beep, the automatic mixer stops running.

The snow-white fish mud was poured into a large basin by him.

Next is the most skill-testing whipping!

Whipping the minced fish is the most critical step in making fish balls, and whether the balls are elastic and soft depends on whether this step is in place.

He poured the soaked green onion and ginger water into the basin in an appropriate amount, and began to stir clockwise in the basin with his hands, so that the minced fish could fully absorb the green onion and ginger water.

Green onion and ginger water has the effect of removing the smell and increasing the fragrance!

When used in the fish paste, the fish balls can be made delicious and delicious, and there will be no fishy smell, which also makes the fish paste thoroughly whipped.

In this way, the taste will be more tender and elastic.

When the minced fish became sticky again, he put a little green onion and ginger water into it.

After adding water three times in a row.

The slightly sticky fish paste was lifted high and fell down again, the meat collided with each other and made a chirping sound, and the snow-white juice splashed ......

The minced fish is ready!

He added a spoonful of salt and a small amount of rice wine to the basin, which not only gave the fish balls a base taste, but also made the fish balls taste more vigorous.

Next, he poured a few egg whites into it.

Putting egg whites can ensure the color of the fish balls, and the other is to make the fish balls more tender and delicate, white as snow, easy to float and elastic.

After the egg whites are stirred, he pours in the starch water he prepared earlier.

Continue stirring.

Next, it's time to squeeze the fish balls.

Boil a pot of water in a pot without boiling.

It's only sixty or seventy degrees!

Hot water can make the fish balls form quickly, but if they are boiled, they can easily be boiled in boiling water.

If the starch content of the fish balls is high, it can also be cooked under cold water.

However, it is best to use hot water.

In this way, the foam on the surface of the fish balls will be washed away by the hot water, so that the taste of the fish balls will be better.

If it is cold water, the foam will always adhere to the surface of the fish balls and will be difficult to remove.

Wait until the water is hot.

He sank his left hand into the basin, grabbed a ball of prepared fish paste, left a small hole in the tiger's mouth, and gently squeezed it.

A cute little ball popped up.

The spoon in the right hand is gently picked.

The white and chubby fish balls fell into the hot water on the stove.

The fish balls that come out of this way are solid fish balls, that is, white fish balls.

If you add shrimp roe, crab roe and other meats, you can do it, but the texture and taste are very different.

These and bunched fish balls, wait a while, now Huang Tao is mainly white fish balls.

After all, those are more costly, more time-consuming, and not suitable for food festivals.

Gradually, his movements became faster.

The left and right hands are very casual, the left side is gently fished, squeezed effortlessly, and the spoon in the right hand is gently turned, and a fish ball falls steadily into the pot, one after another......

It's as fast as taking the finished fish balls and putting them in this hot pan.

When the fish balls are ready, it's time to cook the fish balls!

What is the final texture and taste of the fish balls?

It's all about the cooking techniques and techniques.

So!

This step is especially crucial.

He turned up the fire and didn't turn it up to the maximum.

I want the water in the pot to heat up slowly.

In this way, the fish balls can slowly adapt to the temperature of the water in the pot without being boiled or broken all at once.

During the boiling process, you should keep using a spoon to remove the foam in the pot, so that the water in the pot is always clear and clean.

The surface of the boiled fish balls is smoother and more delicate.

Conversely, the foam will make the surface of the fish balls uneven.

That is, it affects the hue, but also affects the appearance.

When the water in the pot boils to 90 degrees, the fish balls are tumbling in the hot pan, and the foam gradually increases.

This shows that all the magazines in the fish balls have been cooked.

It also shows that the fish balls have been almost cooked.

When the fish balls were not boiling in the pot, Huang Tao turned off the fire to prevent the water in the pot from boiling completely.

Cook for another six minutes, and when there is no foam, the fish balls are thoroughly cooked.

It's OK to get out of the pot!

He took a large colander and took out the fish balls in the pot one by one and put them into a basin of cold water prepared by Xu Hao in advance.

The hot fish balls entered the cold water in an instant, and the skin and flesh that were originally somewhat loose instantly retracted, the high temperature decreased rapidly, and there was a slight white vapor in the cold water basin......