Don't fry and grill salmon, make fish balls no longer stabbed

[Ordinary People Fun Day] Making fish balls is very simple, just need to add salt, egg white, pepper and pepper. You can use a blender at first, and then it is very important to stir by hand. When you are vigorous, you can feel the viscosity of the fish paste and stir in one direction. Give the fish paste strength, and you can add appropriate water in portions according to the feel. This process is long, and you need to be patient. After the fish paste is stirred, squeeze a ball in a bowl. If it can float, you can squeeze it into the pot. In the cold winter, making some fish balls and freezing them, whether you eat hot pot or soup, will make you feel warmer.

[@Dave-km4ws]

在攪拌魚漿的時候，我覺得用Kitchen Aid攪拌機可以代替人工，用速度2，攪拌到覺得差不多的時候，把一個魚丸放入冷水中，如果魚丸沈下去或者半浮半沉，還要再攪拌，能夠馬上浮起來就好了，經過幾次嘗試，相信會成功，在攪拌的時候，用小計時器（這種計時器，在一元店有賣，每個好像是加幣$1.25）計算時間，一次成功了之後，寫下魚肉的重量、鹽的量、水的總體積、速度與時間，以後就用同樣的方法用機器製作魚丸，不需要用人手打得那麼辛苦了。我還沒有嘗試，明天我會嘗試製作，相信會成功。其他魚類的製作方法，應該也是大同小異。

[@KathyCanadaLife]

你可能是一个科研人员，想量化一些指标，很好的想法👍 只是每种鱼肉含水量不同，估计要做很多次试验，才能得出标准化数据，工作量不小啊，祝你成功！别忘记分享你的数据啊❤️🌹

[@dullhk]

魚丸常常要用幾款魚混合使用，有些魚較油，有些魚肉較散，有些較實，而每款魚都有季節性，所以各款魚肉的比例可能不停要調節。而休魚期間，打凍魚的時間可能跟新鮮魚也有差別

[@linxu5345]

@@dullhk 正解，我就是做这行的，

[@gracepancalstatela4422]

谢谢分享，鱼丸是这样做。

[@jdsmith8352]

Thank you for the English translation in the description!

[@KathyCanadaLife]

Thank you❤️🌹

[@user-sx6kf2vt3j]

想不到三文魚可以做魚丸！

[@billjin7782]

谢谢分享生活经历

[@hao6535]

很好

[@KathyCanadaLife]

多谢支持！新年快乐！🍎🌺🌸💐🌹🍓❤️🍇❤️🍺🍺

[@juneleong1146]

personally, i think the kind of fish make a difference to the success. Yellow tail fish meat easy to gel and thus manual use knife behind to chop is easy to gel the meat together with salt and water. 100% success as it gel together and add slowly water to adjust texture. I had never tried salmon, as not cheap fish. Find it waste to make ball out of it

[@crystalloggia5831]

謝謝妳的分享 . 請解釋什麼是生粉 . 謝謝 ！

[@KathyCanadaLife]

生粉就是一种淀粉，一般指土豆淀粉或者红薯淀粉或者木薯淀粉等，各地说法不同。

[@knittingandcrochetwithsong794]

👍🏻👍🏻👍🏻

[@janiceli551]

請問聽說做魚蛋的時候 溫度高了會失去彈性 那麼為什麼不是水溫到了才放魚蛋？？

[@KathyCanadaLife]

溫度慢慢升高，內外受熱均勻❤️🌹

[@janiceli551]

@@KathyCanadaLife 謝謝

[@ngavu3928]

I look into the caption but I just see the Chinese subtitles , thanks for the quick response , I really like the way you cook but I need to know what the ingredients you put in there 🤔

[@xinfo7968]

I tell you to click the CC subtitle in the lower right corner, it can be automatically translated into various languages.

[@dagmarunger2986]

You actually have to click on the SETTINGS ICON which looks like a wheel next to the CC button and then find the language you want it to translate to.

[@macwu2127]

👍👍！

[@KathyCanadaLife]

谢谢支持！❤️🌹

[@Dave-km4ws]

請問妳加玉米粉的時候，是一湯匙還是一茶匙？加水的時候，是兩茶匙(tea spoon)還是兩湯匙（table spoon)？謝謝。

[@KathyCanadaLife]

15毫升的小勺，根据粘稠度情况适当加减水量

[@wendyli2107]

👍👍多謝你分享，我整過不成功，無彈性，太綿唔好食，失敗

[@KathyCanadaLife]

失敗是成功之母，大廚不是一日練成功的

[@user-dl4jq6fo3r]

可能三文鱼不适合做鱼丸

[@peterma1821]

做鱼丸必须加地瓜粉，加玉米粉不是正确做法！

[@user-wn8eo5em2z]

用电动打蛋器就可以了

[@KathyCanadaLife]

那样很省事 但是手感找不到，要很有经验，鱼丸才能漂起来😄

[@chiualsace7490]

Why not dip the spoon into the water to prevent stcking?

[@xinfo7968]

Please take a look at it from 3 minutes and 30 seconds, it floats and won't stick to the bottom.

[@Lily-og7vl]

请问打汁机是什么牌子的，看起来很好用的，谢谢

[@KathyCanadaLife]

NINJA 我用的这个牌子，好几年了，感觉还行。

[@Lily-og7vl]

@@KathyCanadaLife 收到回复，太谢谢了

[@shine-d]

do you have english subtitle?

[@KathyCanadaLife]

Please click on the tool in the lower right corner, which can be translated into any language.❤️🌹

[@rongliu3043]

完全可以拿机器搅，中间停下来用手试试手感啊

[@KathyCanadaLife]

两种方法你可以都试试，比较一下口感😊

[@erbosn4929]

用机器做的丸子怎么做？，

[@KathyCanadaLife]

方法类似，但机器没有手感。

[@mentholatum9024]

請問萊豬丸怎做？

[@KathyCanadaLife]

请参考牛肉丸子：kzbin.info/www/bejne/bJ6uco2wZs2emc0

[@aichintan6227]

下次用蛋糕机焦他，就不会那么辛苦了😄😢

[@KathyCanadaLife]

嗯，可以，不过手感就没有了，掌握不好浮起来的比例😊

[@alicegu1089]

太好了，每次吃完鱼生剩下的鱼都蒸煮吃腻了

[@KathyCanadaLife]

谢谢关注并点赞支持！🙏❤😊

[@blutterfishful]

搅拌的时候可以用打蛋机加冰，可以起胶

[@KathyCanadaLife]

谢谢分享🙏

[@ireneyap1946]

妳说朝一个方向搅,但你是用不同的方向示范？？？

[@KathyCanadaLife]

哦，一个方向好，但不是绝对的啊😄

[@vivianmar7765]

我也剛剛跟着做完，魚丸浮不起，口感很柴，不知道是那裏出問題！還有我的三文魚丸是粉紅色，為什麼你的是白色的？我看過另一視頻、也是粉紅色的。

[@KathyCanadaLife]

魚肉中加了蛋清和澱粉水，顔色自然就變淡了。沒有浮起來可能是攪拌時間不夠，或者是加水量不夠。魚丸是不柴的。你看看是哪一步的原因，多總結經驗，你會成功的。

[@vivianmar7765]

你所說的步驟我都一一跟著做！出來的效果就不如你所講的！

[@ngavu3928]

I need English please thanks

[@KathyCanadaLife]

Please click on the CC subtitle in the lower right corner, it can be translated into any language, thank you.

[@TheMelissaWelty]

@@KathyCanadaLife it only has the option for Chinese

[@dagmarunger2986]

You actually have to click on the SETTINGS ICON which looks like a wheel next to the CC button and then find the language you want it to translate to.

[@hsztc]

试了用这方法做出来口感很柴，不知道哪出问题了

[@KathyCanadaLife]

鱼肉不应该柴的，我猜想可能是加水量少或者煮时间久了，你再总结总结。

[@gabbiaoyu6601]

我告诉你，三文鱼做就是这样样子，不好吃的，三文鱼只适合生吃，或者煎烤这类，换其他鱼肯定好吃

[@juneleong1146]

A waste to make fishball as salmon is not cheap. Yellow tail cheaper and fast to make. Salmon has too much nutrition and pan fried lightly with squeeze of lemon pepper and soya will taste the quality of fish in its natural state

[@KathyCanadaLife]

You are right. I just change the way of eating.

[@cornnancy298]

这个方法手工太累了，寻找简单易上手的，浪费时间。

[@jennychen8965]

請不要說不能用機器攪拌，都用手攪拌外面賣的人怎麼活！我一直用機器做簡單的不得了的事情居然被你搞的這麼累！

[@KathyCanadaLife]

這是我個人的做法，不是教學片。只是分享給喜歡手工制作的網友。闡明一下我個人的觀點。你喜歡機器做就用機器做，我也很願意看到你分享你的做法給廣大的網友們。謝謝關注❤️🌹

[@user-rg5vg8bq3x]

太累了

[@liuyunqian]

假的，他用的不是三文鱼，三文鱼做不了鱼丸

[@KathyCanadaLife]

欢迎到现场观看，真正的大师不会以自己的认知下结论。

[@user-bj7rv2uz3v]

三文魚沒重量，粉也沒數量，教人看不懂，

[@KathyCanadaLife]

多看几遍，实在看不懂就自己实践一下😄😄

[@user-df9dz8tx4e]

L

[@yimfong828]

l