Does eating fish balls make you fat? How to fry fish balls

Fish balls are a traditional delicacy that is often cooked in Fuzhou, Wenzhou, southern Fujian, Guangdong, Taiwan, and Fuzhou, Jiangxi. They belong to Cantonese or Fujian cuisine. They are delicious and can be eaten as a snack ingredient or soup. Will eating fish balls make you fat? Open the following content to check it out!

Contents of this article

1. Does eating fish balls make you fat?

2. How to fry fish balls

3. Are fish balls considered seafood?

4. Why do codfish balls fall apart when put into water?

Does eating fish balls make you fat?

Eating fish balls regularly will not cause weight gain.

Fish balls are high in protein and almost fat-free meat, so they will not cause obesity. There are many reasons for obesity, but the most likely one is fat accumulation. High-fat foods include meat, oil, nuts, soybeans, and some alcohol. No matter what you eat, as long as you eat too much and digest and absorb it poorly, you may get fat.

Fish balls are also called "water balls" and were called "boiled fish balls" in ancient times. They are a traditional Han delicacy that is often cooked in Fuzhou, southern Fujian, Guangzhou, and Taiwan. They belong to the Cantonese or Fujian cuisine. They are delicious and you won't get tired of eating them. They can be used as a snack ingredient or soup. They are an indispensable seafood delicacy for coastal people.

How to fry fish balls

1. Prepare the raw materials, heat the pan with cold oil, add the garlic slices and stir-fry.

2. After sautéing the minced garlic, add the fish balls and stir-fry.

3. Add appropriate amount of salt and stir-fry evenly. When the vegetables change color, they can be served on a plate.

Fish balls, also known as fish wrapped in meat, are made by chopping eel, shark or freshwater fish into puree, adding sweet potato flour (starch) and mixing evenly, and then wrapping with pork lean meat or shrimp. It is a snack with coastal characteristics. Fish balls are a traditional specialty that is often cooked in Fuzhou, Wenzhou, southern Fujian, Guangdong, Taiwan, and Fuzhou, Jiangxi. It belongs to Cantonese or Fujian cuisine.

Fish balls are famous for their careful selection of ingredients and production process. Fresh yellow croaker, mackerel, eel and shark are the main ingredients. Chop the fish meat, add appropriate amount of ginger juice, salt and MSG, mash it into fish paste, add sweet potato starch, mix well, squeeze it into small balls, and cook it in boiling soup. It is porcelain-colored, elastic, crispy but not greasy, and is a common dish at banquets.

Are fish balls seafood?

Fish balls are not seafood, they are made from freshwater fish. Fish balls are a traditional specialty dish often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, and Fuzhou, Jiangxi, and belong to Cantonese or Fujian cuisine. They are also called water balls, and in ancient times they were called boiled fish balls. Because they are delicious and you won't get tired of eating them, they can be used as a snack ingredient or soup, and are an indispensable seafood delicacy for coastal people.

The traditional method is to select fresh fish, take the fish meat part, which will be mixed with fish bones, and then mince it at low temperature. Then add the minced meat and salt into a wooden mortar and beat the minced fish meat vigorously. The salt-soluble protein in the fish meat will reorganize into a network structure, and finally become a fine and shiny fish paste. Then use a spoon to scoop the fish paste into balls and put it in boiling water to make fish balls. Nowadays, most people use machines to beat fish paste.

Why do codfish balls fall apart when put into water?

Because the cod meat has no adhesiveness after being cooked, it will fall apart when put into water. If you add some egg white and cornstarch to the fish paste, the fish balls will not fall apart.

Here’s how to do it:

Ingredients: 500 grams of cod meat, 40 grams of water, 3 egg whites, 50 grams of wet starch.

Seasoning: 4 grams of fine salt, 25 grams of onion and ginger juice, 1.5 grams of MSG, and 50 grams of cooked lard.

practice:

1. Take 500g of cod meat, chop it into fish paste, add 40g of water, 4g of salt, 25g of onion and ginger juice, and stir in one direction;

2. When the mixture becomes sticky, squeeze a fish ball with your hands and put it into cold water. If it floats, add 3 egg whites beaten into foam, 5 tablespoons of wet starch, and 1 tablespoon of water.