Fish ball is a delicious dish for all ages, because of its delicate taste, delicious taste, and rich in protein, minerals and other nutrients, it is called Chinese nutritious food! Especially suitable for patients with high blood pressure, high blood sugar and high blood fat Eat (gout friends can only cut love). Chicken broth fish balls, because of low fat content and low cholesterol content, so the total calories are not high, and very few saturated fatty acids are more suitable for patients with high three.

　　Eating fish balls at a restaurant will make you feel very delicious and flexible. However, it is difficult for everyone to make such delicacies in their own kitchen, which is really puzzled. In fact, there are a few tricks as long as you grasp it, everything will be fine, and it will still become "fish ball control".

　　When making fish balls, there is a trick that everyone should know, that is, when to put salt, and how much salt to put. During the whipping process, the fish paste should be continuously added with water or cold soup, and then added with egg whites, ginger juice and other ingredients. Unlike boiled pork balls, fish balls should be put in a proper amount of salt at the end. This is because the myosin in fish is very rich. Myosin is related to the gelability and binding of fish. It is also called myosin, which is related to tenderness, water retention and animal gel in fish. The main ingredient of nature.

　　Myosin is insoluble in water, but soluble in low-salt solutions. The protein in uncured fish is insoluble. However, after the post-curing, myosin becomes a dissolved state, which changes from limited swelling to infinite swelling, which increases the viscosity and increases the water holding capacity. Moreover, when the fish meat is minced or chopped, myosin B is released from the foil and acts as a binding agent. After stirring and seasoning, the fish balls can form huge aggregates when heated, and the water and other nutrients are locked in the network structure of the aggregates, and the fish balls will be more tender and juicy at this time. , Full of flexibility!

　　 Many friends know that the saline used in hospital infusions has a sodium content of 0.9%, which is very close to the sodium content of our body fluids, and it is also the best node for our diet. The taste is just right, not salty or light. Then, when we boiled fish balls, we also required that the salt ratio of fish balls was similar, that is (weight of fish + weight of other ingredients) ÷ 100 It is equal to the weight of the required salt. Because the raw fish balls are still ripe in the water, there will be salt dissolved in the water during this period, so the taste will be just right after the final ripening.

　　 knows it and knows why. Only in this way can we make an analogy and combine nutrition and cuisine very beautifully to create a truly nutritious cuisine!