手工馬鮫魚丸 | 手工马鲛鱼丸 | Hand-made Mackerel Fish Balls [廣東話 cc Eng Sub]
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- čas přidán 29. 06. 2024
- [Ingredients]
Fish Meat 500 g
Ginger & Spring Onion in Water 500 ml
Salt 15 g
Tapioca Flour 50 g
Ikan Bilis (Anchovies)
Carrot
Cai Xin
Minced Garlic
Chili Padi
[Steps]
00:00 Introduction
00:12 How To Prepare The Fish
Remove the internal organs
Peel out the fish meat
Rinse clean the fillet
Dry with kitchen towel and scrape out the meat
Do not use the red part in the middle
01:15 How To Mix The Fish Balls
Prepare 500 ml of ginger and spring onion water
Put the fish meat and water in the refrigerator for an hour
While the fish meat is still cold, put it in a blender, add 15 grams of salt, a tablespoon of pepper, and blend until it becomes gummy
Add ice cubes to the ginger spring onion water. Add this water little by little into the blended fish meat, beat clockwise by hand
Repeat this action until the water is used up
Add 50 grams of tapioca flour and continue to stir
Smash the paste to make it bouncy
Prepare a bowl of ice water, put the fish balls down, if they can float, they are good.
Recipe 1
03:13 How To Make Fish Ball Soup
Deep-fry some garlic
Fry the ikan bilis (anchovies) in the pot first
When the ikan bilis (anchovies) turns golden brown, then pour in water
After the water boils, put the carrots and let it boil for ten minutes
Then put fish balls and cai xin stems
Cook until the fish balls float
Sprinkle some salt and cook the cai xin leaves for another minute or two, add the fried garlic
Done
Recipe 2
03:57 How To Make Steamed Fish Paste
Shape the fish paste into a spoon shape
Cut some shredded cabbage and lay it on the bottom of the plate
Steam for ten minutes
After steaming, add some crispy minced garlic
Chop a little chili padi to garnish it
Finish
04:22 How To Keep The Fish Balls
The remaining fish balls can be boiled in water
When you see them float, put them in the cold water
Then put it in the freezer. They can be kept for a month or two
[材料]
魚肉 500 克
薑蔥水 500 毫升
鹽15 克
木薯粉50 克
江魚仔
紅蘿蔔
菜心莖
包菜絲
蒜蓉
小辣椒
[做法]
處理魚
處理內臟
用刀把魚肉片出來
洗乾淨魚肉
用廚房紙印乾然後把肉刮出來
中間紅色那部分不要刮
拌魚丸
準備 500 毫升的薑蔥水
把魚肉和薑蔥水都放入冰箱一小時
趁著魚肉還凍的時候放入攪拌機，加15 克的鹽，一湯匙胡椒粉，攪到起膠
薑蔥水加冰塊一點一點加進攪碎的魚肉用手順時針打
重複這動作，直至把薑蔥水用完
加木薯粉 50 克繼續攪拌
撻它，令它更加漲身和彈牙
準備一碗冰水，把魚丸放下去，如果可以浮起便合格了
食法 1
百搭魚丸湯
炸一些蒜粒
在鍋裡先把江魚仔炒香
炒到江魚仔金黃色，便放些水落下去
水滾後便放紅蘿蔔讓它滾十分鐘
之後放魚丸和菜心莖
煮到魚丸浮起
灑些鹽和把菜心葉下去再煮多一兩分鐘，加上蒜粒
完成
食法 2
蒸魚米
把魚肉弄成湯匙形狀
切些包菜絲在碟內舖底
用大火蒸十分鐘
蒸完後放炸脆的蒜蓉
切一點小辣椒點綴它
完成
收藏魚丸
剩下的魚丸也拿去用水煮熟
看到它浮起便把它放進凍水
接著放進冰格，放一兩個月都没問題
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
我們叫做 Go Chopsticks 因為
筷子是一對的，代表我們同心為你帶來美食
而 Go 就是不局限於語言，地域，文化，而是用行動到各地探索美食
如果對您有幫助，請給我們一個鼓勵 👍
每一個讚都是我們持續創作的動力 ❤️
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HI - if i like to used egg white..how many egg white should i use? add Corn starch - how many grams? thanks
Hello 😀
If you want to use egg white + Corn Starch in place of my recipe of Tapioca Flour,
Please do the following (base on 500g of fish meat)
1. Use 3 small egg's white or 2 big egg's white
2. Use 70g to 80g of Corn Starch
3. Add 1 tablespoon of Oil
4. When you whip the paste, you need to whip longer to get the paste to become more firm. To determine when the paste is firm enough, stick a chopstick into the paste and if the chopstick doesn't drop off, the paste is ready. Hope this helps. 😊
@@GoChopsticks thank q very much
@@GoChopsticks thanks
請问魚和水、1：1是否太多
@@GoChopsticks thanks
我要試吓啦！多謝🙏
多谢🙏
哇！好吃喔!
😋
是的！不错！很Q弹哦！
My most favorite 🤩. Love this!
😂
看到都流口水了
谢谢您！😀
I love ur channel
Glad to hear that 😍
Good! just like the yi mai in dim sam restaurant. my favourite.
Yes that’s right 👍
Hi, like your clear and detailed explanations! Thank you.
Thank you for your support and compliment 😊
@@GoChopsticks
水的比例1:1是否包括冰塊？
Looks so delicious 😋👍😊
Thank you 😍
Good and very useful recipe. Can match with noodles or rice.
Yes agreed 😄
So nice! can eat with keow teow soup.
Yes ! Next video duck meat keow Teow soup. 😀
好叻女
謝謝 🙏
陈小儀！妳你🤗
看了妳的视频！
我做成功了！谢谢！
支持妳的频道！加油！💪💪
真高兴能帮到你！
你的支持就是我的鼓励！ 😀
👍👍💪💪
蔥薑水建議冰鎮，冰水會讓魚丸打起來Q彈。
同意你的做法，我們在 02:00 處有介紹冰鎮 😀
我同屋企人間中都會整呢味，魚骨攞嚟滾湯好好味，加啲米粉加啲菜，咁就一餐
哇你好勁，其實都幾大工程
@@GoChopsticks OK啦，好玩嘛。唔知用stand mixer攪得唔得
Good idea. can make own dim sum at home.
Thank you 😊
very nice.
Thank you 😊
I LIKE THIS TOO. APART FROM MACKEREL , ANY OTHER TYPE OF FISH ?
Can use other types of fish too, but different type of fish require slightly different handling methods to fit their meat textures.
有调馅的方子吗？
Those head and bones can goreng until crispy or heat under oven to make broth soup together with anchovies that even better taste
Yes totally agreed 👍
😋
😍
你好，谢谢分享，请问魚蛋成型后妻煮熟来keep or 在水就可以keep😍谢谢你🙏
煮熟后放入freezer 可存放比较久，如果只是放在水，只是可以keep几天而已.
@@GoChopsticks 谢谢，今天边看你的视频边学做，你说魚肉与水是1-1(我的鱼肉是680g），结果我放了250g 水觉得很糊了不敢再加水，做出来的效果有点粉硬，请问是份不够还是我打得不够呢？请指教😅
口感是弹牙还是像豆腐软绵绵呢？
我做的版本是软的，可是还是有弹性。
可以用厨師打吗？
可以的
1:1 水和鱼肉，感觉太稀了。我用的是马鲛鱼，用厨师机搅拌的，能定型，但是鱼丸太稀太稀，一夹就烂
你好，我在视频里说 1:1 是最多能够用的比例，最好水比鱼肉少。搅拌时请一点一点水分数次慢慢下，直到刚好能定型，挤一粒鱼丸试一下浮水，能浮就已经足够了
我自製的魚蛋都是太淋，是否因為水太多，水不夠冷，還是其他原因（魚漿已經很黏）？求教🙏🏻
太腍的話很多時候是水太多。請問您有沒有試過用很冷很冷的水再做一次？因為我的水是已經放在 refrigerator 冷卻過的，然後我再加冰，所以 很冷很冷
teochew nang ? 😮
Wa si khek nang. 😁
沒有講生粉還是麵粉
請用木薯粉
Good eve nang alang alang nd kami maka pa hulam uniform bawal na nang.
不知道為什麼我做出來的魚蛋很軟很軟，好散，完全不彈牙😢
水放太多吗？木薯粉有放够吗？需要打
到当挤出放入水可以浮上来才算成功。
@@GoChopsticks 擠出放入水已經可以浮起，但是用水煮完後，一夾起來就散
@@GoChopsticks我也是一样不q很软
很软不够结实
OH. Fantastic recipe.. Very useful to me. My nearest seaport easily can get fresh Mackerel.
Wow 🤩 so good 👍
Why you do not know how to do...but you still do it again?????too bad!!!!!!