CHINESE BALLS AMAZON RECIPES

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HOMEMADE FISH BALLS (??) | MADE WITH LAU



Homemade Fish Balls (??) | Made With Lau image

Learn how to make this incredibly versatile fish ball recipe right at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 15

8 oz tilapia fish fillets
2 oz shrimp
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • We'll start by finely mincing our tilapia. Beat it down with the blunt edge of our knife to flatten it. Repeat this 1-2 more times to tenderize the fish. We want this to be as tender and paste-like as possible.
  • Just like our fish, we'll finely mince our shrimp.
  • With the blunt side of our knife, spatula, paddle, etc, we'll mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
  • We'll finely chop some cilantro, green onion.
  • Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.
  • Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.
  • This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl.
  • Cover and refrigerate for at least 30 minutes

BEEF BALLS - CHINA SICHUAN FOOD | CHINESE RECIPES AND ...



Beef Balls - China Sichuan Food | Chinese Recipes and ... image

Homemade aromatic hot pot beef balls

Provided by Elaine

Yield 20

Number Of Ingredients 9

600 g minced beef
1 small pinch of salt
1/4 tsp. baking soda
1.5 tbsp. sha cha sauce
1.5 tbsp. fried garlic
2 tbsp. fish sauce
dash of white pepper
2 tbsp. starch ( , recommend tapioca starch)
1/2 cup chilled water with ice cubes (, plus 20ml more for adjusting. )

Steps:

  • Preparation: Chill the blender and beef firstly. Prepare the ice cubes and chilled water.
  • Blending process: Place minced beef in blender, place sha cha sauce, fried garlic, salt, pepper, fish sauce. Blend for 15 seconds with pauses.
  • Then add  tapioca starch and 1/2 of the iced water. Continue blending for another 10 seconds. When the water is well absorbed, add the remaining half.
  • Continue blending for around 1 minutes until the mixture becomes fluffy in texture and light (turns into pink ) in color. Once it reaches the texture, stop immediately. Over blending will higher the temperature and further spoil the balls.
  • Shape the balls: prepare a large pot with enough warm water and a small cup of clear water for wetting the scoop. Grasp beef paste on left hand and hold a scoop with the right hand. Shape the paste to a ball with the help of left index finger and thumb. Dip the scoop into clean water and use scoop to transfer the fish ball to the warm water. Watch out and don’t let the water boils. Heat with slowest fire to keep the temperature.
  • Cook them well: When all the fish balls are done, turn up the fire to middle and cook the balls for 7-8 minutes. It can be served directly or packaged after cooled for later soups or hot pot.

Nutrition Facts : Calories 82 kcal, CarbohydrateContent 1 g, ProteinContent 5 g, FatContent 6 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 21 mg, SodiumContent 154 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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