推荐回答(4个)
用料
草鱼肉(去剌去皮) 750克
姜片 10克
葱段 10克
鸡蛋清 2个
盐 32克
水 450克
汆鱼丸的做法
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将新鲜无刺无皮的鱼肉清水浸泡后洗净。
(用的是草鱼肉)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F35a85edf8db1cb13fcffd377cd54564e93584bc4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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切块备用。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fca1349540923dd54eee5480cc109b3de9d8248c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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切好姜片与葱段。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F2cf5e0fe9925bc31eccbeefc4edf8db1ca1370c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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放入主锅加入200克水。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fcdbf6c81800a19d87e956b6123fa828ba71e46c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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15秒/10速 打成姜葱汁。
打好后倒入小碗备用,主锅不用洗。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5d6034a85edf8db17fb893001923dd54574e74c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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取750克鱼肉
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd009b3de9c82d1587214b6d5900a19d8bd3e42c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
请点击输入图片描述
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放入主锅,加盐
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fbd315c6034a85edf3e1a114759540923dc5475c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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取蛋清
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd058ccbf6c81800ad873666aa13533fa838b47c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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将蛋清倒入主锅
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb2de9c82d158ccbfd32a5a5e09d8bc3eb03541c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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先将锅秤清零后,用筛网过滤姜葱汁倒入主锅。
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倒完姜葱汁后继续添入清水至450克。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fbd3eb13533fa828b60b57287ed1f4134960a5ac4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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先调至30秒/7速 打鱼肉泥
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F574e9258d109b3de20290b0cdcbf6c81810a4cc4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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再设 2分/反转5速 搅拌成鱼肉茸
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F32fa828ba61ea8d335b49b60870a304e241f58c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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将鱼肉茸盛入大碗中
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F9d82d158ccbf6c8140a1c38cac3eb13532fa40c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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用手挤成肉丸
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F6d81800a19d8bc3e729ee9ae928ba61ea9d345c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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用沾过水的小勺将肉丸轻轻放入冷水锅内,即漂浮水中。
锅内水可事先稍微加一点温,也可不加温。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F0823dd54564e92586ba2698a8c82d158cdbf4ec4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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先用拇指与食指中挤出丸子,另一只手用勺挖挤好的丸子。
因初次做,外形不太圆。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F3b292df5e0fe9925139a863424a85edf8cb171c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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左手挤丸子,右手拿勺挖(视频)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F838ba61ea8d3fd1f889f4d5e204e251f94ca5fc4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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全部挤好鱼丸后,开盖加热烧水
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F9825bc315c6034a8ec7457e5db134954082376c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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用小火慢慢加热
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5fdf8db1cb134954bf880700464e9258d0094ac4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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待水微沸几分钟后即可关火
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fdc54564e9258d109087546d6c158ccbf6d814dc4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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用漏勺将汆好的鱼丸盛入冷水中,待凉透后可放冰箱保存。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F9358d109b3de9c826cf316eb7c81800a18d843c4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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鱼丸制作的技术关键:说起鱼丸,大家并不陌生。其制作方法是:将鱼治净后,除皮去骨刺,并剔去红鱼肉,放入清水中略为漂洗,再至砧板上用刀背排捶,至鱼肉松散后改用刀刃排斩成茸泥,然后分数次加入冷鲜汤及葱姜汁,用手顺一个方向搅成稀浆状,调入精盐,继续搅打至呈极富粘性的泥茸,然后分次加入已搅散的鸡蛋清、油脂和淀粉,快速搅打,一口气搅成色泽乳白而明亮、细腻滋糯而松泡的鱼糁。这时可将鱼糁挤成荔枝大小的丸子,入冷水锅中加热至锅边冒小泡而不沸腾状并保持一定时间,至丸子氽熟,捞出漂入冷水中,即成。鱼丸制作是否成功,原因自然很多。有时我们虽然如法操作,但却总是达不到理想的效果。究其原因,多半是未能抓住制作中的技术关键。为此,笔者特将自己制作鱼丸时的一些经验体会介绍如下,供大家参考。一、鱼肉的选择制作鱼丸,我们通常用草鱼、鲢鱼、白鱼、鲶鱼等鱼肉。由于鱼的种类不同,它们肌肉组织中的肌球蛋白和肌动蛋白的含量也不一样,所含纤维与结缔组织也有一定的差异,因而不同的鱼肉对鱼丸的质量是有一定影响的。制作鱼丸一般宜选用蛋白质含量高,而脂肪含量低的鱼肉。鱼肉的脂肪含量高会降低鱼丸的弹性,这是因为脂肪会阻碍蛋白质分子网状结构的形成。其次,鱼肉的新鲜程度也将影响鱼丸的质量。新鲜鱼肉不会发生蛋白质变性,因而它是制作鱼丸的前提条件。反之,如鱼肉超过其自溶期,那么制做鱼丸的质量是会受到影响的。二、如何提高成品的色泽要做出色泽乳白光亮的鱼丸,应该从鱼肉的漂洗及如何排捶加工两个细节方面入手。漂洗鱼肉可以除去鱼肉中的血污、杂质及肌肉中的血红色素。但须注意,漂洗鱼肉时不能久漂,久漂则鱼肉发硬,排捶时难以成茸,且降低其粘凝度。排捶原料的手法对鱼丸色泽的影响较大。一般应以先轻后重的手法对原料进行排捶,切忌一开始就急于求成而用力过大,结果造成鱼肉颗粒不仅难以成亲合之茸外,还会带起砧扳上的木屑等杂质。另须注意的是,排捶时中途翻动切勿用手,同时要把握好节奏,缩短排捶时间,这样有利于鱼茸的色泽及质地。三、辅料对鱼丸的影响川菜中制糁素有“一水、二盐、三蛋、四油、五淀粉”之说,可见对制糁辅料的加料是有讲究的。水能起到稀释鱼茸的作用,鱼茸可以强烈地溶剂化,使大量水分子排列在周围。由于水分子的排列是有方向性的,同时因起电荷的作用,所以搅拌时一定要朝着一个方向,否则会破坏水分子的排列,便鱼茸吐水。制作鱼丸用盐量非常重要。
食材
黑鱼 1条、姜片 少许、料酒 适量、盐 适量
食用油 一勺、新鲜花椒 少许(没有可用花椒油代替)
蒸鱼豉油 1瓷勺、白醋 少许
二
做法
1、黑鱼请鱼贩处理好,片成鱼片加少许料酒和白醋腌一下备用,鱼骨和鱼头另吃;
2、取干净的熟食砧板把葱姜切末、红椒切小圈、花椒拍碎,备用;

3、锅里加水,放入姜片、料酒、盐少许烧开,放入鱼片汆熟捞起放入盘中。沿着盘子边缘淋入蒸鱼豉油,表面撒上葱姜末和辣椒圈、拍碎的青花椒,没有的就淋花椒油;
4、炒下一个菜的时候多放点油,待烧热时淋在鱼片上面,呲啦一声,香味弥散,这道简单
的汆鱼片也就做得了。

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