終於把手工魚丸做到 Q 彈不翻車了 Lazy home made fish balls No crazy slapping still super bouncy
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在寒冷的季節裡，一家人圍坐在一起打邊爐，熱氣騰騰的湯底中，最讓人垂涎欲滴的莫過於那一顆顆飽滿鮮美的純手工魚丸。然而，許多人在嘗試居家自製時，往往會發現自己做出來的魚丸口感鬆散、粉粉的沒有彈性，完全及不上外面老字號的脆彈口感。很多人誤以為這是因為缺乏添加劑，或者是因為自己的體力不足、摔打力道不夠。其實，製作出完美的純手工魚丸並不需要揉到胳膊酸痛，關鍵在於你有沒有掌握科學的起膠原理與省力秘訣。
肥丁手工魚丸🐟🐟🐟
◤主材料
- 去骨淨魚肉 1000 g
- 海鹽 17 g
- 冰水 275～280 g（分2次）
- 蛋白 55 g
- 木薯粉 53 g
- 九江雙蒸米酒 50 ml
- 太古金砂糖／Demerara 原蔗糖 23.5 g
- 羅漢果糖 20 g（可換成金砂糖)
- 自制蒜粉 1.5 g
- 自制五香粉 2 g
- 現磨白胡椒粉 適量（依個人口味微調）
◤魚豆腐／魚片
- 冰水 200 g
- 蔥 1 根切蔥花（打好後加）
- 全蛋液 1 個（蒸熟後刷魚糕面）
- 其他同上☝️⬆️
- 模具 8×8寸方模
In the cold season, a family gathers around to enjoy a hot pot, and the most mouthwatering thing in the steaming broth is undoubtedly the plump and delicious handmade fish balls. However, many people find that when they try to make them at home, the fish balls often turn out to be loose, powdery, and lacking in elasticity, completely failing to match the springy texture of those from well-known restaurants. Many mistakenly believe that this is due to a lack of additives, or that they just don’t have enough strength or beating power. In fact, creating the perfect handmade fish balls doesn’t require exhausting your arms; the key lies in understanding the scientific principles of gelation and employing techniques to save effort.
肥丁手工魚丸🐟🐟🐟
Ingredients
- Boneless fish meat 1000 g
- Sea salt 17 g
- Ice water 275–280 g (divided into 2 portions)
- Egg white 55 g
- Tapioca flour 53 g
- Jiujiang rice cooking wine 50 ml
- Taiko Demerara raw cane sugar 23.5 g
- Monk fruit sweetener 20 g (can be substituted with golden sugar)
- Homemade garlic powder 1.5 g
- Homemade five-spice powder 2 g
- Freshly ground white pepper to taste (adjust according to personal preference)
Fish Tofu / Fish Fillet
- Ice water 200 g
- Green onion 1, chopped into scallions (add after mixing)
- egg 1 pc (brush over fish cake surface after steaming)
Other ingredients as above ☝️⬆️
Mold: 8×8 inch square mold