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1, not too much starch, because it will become sticky after heating, which will reduce the air in the minced fish and directly affect the expansion of the fish cake after heating; You can't add less salt. Without minced fish, you can't eat enough water, which affects the expansion of fish cakes. Adding water should be 3.

To 4

Second, otherwise the fish will melt into water. After adding the eggs, stir them hard, and there will be a crackling sound, so that the egg liquid will be fully dissolved and the fish paste will contain bubbles. When frying, the bubbles in the fish sauce will expand thermally.

2. This fish is suitable for herring, grass carp and mandarin fish, and its weight is 1000.

G or above, fully absorb water.

3. Grasp the temperature and oil temperature of fish cake. Surimi should not be cooked too early. If the surface protein is too early, it will not solidify in time, but after 60%, it will solidify the hard shell and affect the expansion.

4. Because of the frying process, it is necessary to prepare1000g of vegetable oil.

Cooking method

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Fried fish cake with green pepper

Ingredients: fish cake, green pepper, onion, soy sauce, chicken essence, salt, oil and sugar.

Exercise:

1. Shred green pepper, onion and fish cake.

2. Put oil in the pan, add chopped green onion and shredded green pepper, stir fry until fragrant, and add fish cake.

3. Finally, add seasoning when the pot is about to be cooked.