鱼丸子~~自制打好出品的做法.docVIP

鱼丸子~~自制手打好出品的做法 这个作品可是应了我们圈圈的丸胜餐桌的活动啦！说到丸子，大家最爱的因该是肉肉类的，之前没有做过鱼肉的，开贴时有果友们聊起来，说是对这鱼肉丸感兴趣，我就一直惦记上了，虽然想着做这个也许会复杂些，尤其是剔骨的事情，没把握，不过，山再高水再深，不试一试怎么知道深浅高低呢！虽然耗了些时间，不过，成品白白嫩嫩地很不错。做好后分了两批，一次下在汤面里，另一次放在韩式汤头里，都好吃，所以，这丸子真是百搭精品！ 难度：切墩 初级 时间：30-60分钟 主料 净鱼肉（草鱼）350g 辅料 鸡蛋1个 料酒 2小勺 淀粉 2小勺 盐 1小勺 芝麻油 1小勺 水 25ml 葱末 姜末 鱼丸子~~自制手打好出品的做法步骤 1. 草鱼中段，刮掉鱼鳞，滴干水份 2. 片开鱼段，用厨房纸将内部的黑膜去掉 3. 去骨取出鱼肉，用刀背刃将鱼肉剁成泥 4. 手捻鱼肉细腻，无明显颗粒即可 5. 鸡蛋分出蛋白与蛋黄（蛋黄留用摊收皮），将蛋白打出细腻的泡沫状态 6. 鱼蓉里加入蛋白 淀粉及料酒 及水顺一个方向搅打 7. 加入盐 姜 和葱 继续搅打，拌入芝麻油 8. 搅打好的鱼蓉，取出在盆中摔打几下上劲 9. 准备一碗水，手蘸些水，抓起鱼蓉 握紧，从虎口处挤出，另一只手帮忙揪下，左右颠一下，成圆 10. 将挤好的鱼丸一个个放入冷水锅中 11. 全部鱼丸挤好后，开中火慢煮，至鱼丸都浮起即可 12. 煮熟的鱼丸，用漏勺将其捞出，放入冷水中过凉 13. 多可爱的小鱼丸，配上汤头更鲜美。 小贴士 加在鱼肉中的蛋白应打出细腻泡沫能使鱼丸白净光亮。用双手左右来回掂下，可以使其上劲更圆。冷水煮鱼丸，对新手来说，可免去手忙脚乱，非常建议。煮鱼丸的水不能全开沸腾，一般将水温控制在七八十度，待锅中鱼丸浮起就是熟了。 and actual case whether match; by is located land right nature; property status, whether has damage or quality problem; property using situation, rental or use; reference around similar property price, judge assessment value of rationality; whether exists property disputes, and seized, and freeze, and mortgage, and demolition, and transformation, limit situation. 2. to land right mortgage of, survey people should verified following information: land right card by contains Ming information right people, and location, and nature, and term, and area, and actual case whether match; land nature; land flat situation; ground buildings situation; reference around similar land price, judge assessment value of rationality; mortgage real whether has other mortgage right or notice registration established prior; whether exists property disputes, and seized, and freeze, and mortgage, limit situation. 3. other chattels, ownership, the value of the mortgage should be implemented, and whether factors such as easy handling. C pledge of collateral investigation procedures, investigators should enforce collateral value, convenience custody and disposition, pledge rights effective identification, registration, e