Seaweed cod cake practice

Input preparation: a small onion ginger a small piece of carrot 15 grams

Cod 50 grams of starch 10 grams of seaweed crumbled moderately

Practice:

1 small onion chopped, sliced ginger, carrots rubbed into the shredded cod peeled and cut into small pieces

2 cod add ginger to deodorize, pickle 10 minutes, blanch carrots shredded and chopped into pieces

3 cod into a supplemental machine to beat the fishy, and then put into the cold, and then put it into the cold. carrots blanched, cooled and chopped

3 marinated cod into the auxiliary food machine, puree, sheng out standby

4 fish puree add carrots, chopped green onions, seaweed, starch, all ingredients stirred well

5 mixture of puree with a spoon scooped into the pot, the pot slightly hot add a little auxiliary

oil, and then auxiliary spatula press into the pancake, low heat slow frying and other fish cakes set and brown. Fry the fish cakes and wait for the fish cakes to shape and change color, then turn over and cook until both sides are golden brown, then you can serve out on a plate