He added some salt to the minced fish, which not only enhances the base flavor of the fish balls but also makes the texture more springy.
He then added a few egg whites to the minced fish.
The egg whites not only improve the texture of the fish balls but also increase their umami, making them more delicious.
Of course.
Regarding the use of egg whites, besides adding them directly to the minced fish, you can also beat them before adding. This way, the fish balls become more inflated and float up more easily when boiled.
After thoroughly mixing the egg whites, Huang Jun slowly poured the pre-prepared starch water into the minced fish while continuing to stir.
Once everything was properly mixed, the step of shaping the fish balls could begin.
At this moment, a pot of water was being heated.
It didn't need to boil completely; a temperature of sixty to seventy degrees was enough.
