It's rare to see a few old friends today, so we decided to get together. The information abroad was too monotonous, so several people started cooking by themselves and decided what to buy. Here is a super simple way to make your own fish cake. Fish cakes made at home are more traditional in taste and mostly cheaper than those made abroad. It is more expensive to eat fish cakes in restaurants with foreign materials. The method of fish cake is relatively simple and time-consuming and laborious. If you want to know more about fish cake recipes and how to make fish cakes, welcome to Fancai. Com to search! I will teach you how to make this delicious dish with these materials.

Cuisine and its efficacy: Jiangxi cuisine is a recipe for invigorating qi, invigorating spleen and appetizing.

Taste: salty. Technology: dry grilled fish cake. Ingredients: Ingredients: 250g mandarin fish.

Accessories: egg 100g, mushroom (fresh) 15g, spinach 25g.

Seasoning: salt 15g, starch (corn) 30g, monosodium glutamate 3g, sesame oil 5g, rapeseed oil 50g and lard (refined) 15g.

Characteristics of fish cake: bright color, soft and delicious, fresh and salty. Teach you how to make fish cakes 1. Chop the clean fish with a knife and put it in a basin;

2. Wash spinach and cut into sections;

3. Wash the mushrooms, blanch them with cold water, and tear the big ones in half for later use;

4. Fill a bowl with 100 ml water, add starch and mix well, and pour it into the bowl with minced fish and mix well;

5. Add 10g fine salt to the evenly stirred minced fish, and beat it in the same direction from left to right. Add fresh eggs and beat hard;

6. Put the pot on medium heat, add rapeseed oil, heat it to 60%, grab the minced fish with your left hand, squeeze it out between your thumb and forefinger, slightly larger than the meatballs, dip it in water with a porcelain spoon, and fry it one by one in an oil pan;

7. When surimi floats on oily substances, it begins to sink from the middle like a lighted lamp, then gradually expands, floats on the oil surface like a table tennis ball until it turns pale yellow, and makes a slight noise when rotating, so that the oil can be fished up;

8. Take out the fried fish cakes and leave them for a while. Each fish cake will be soft.

9. Put the pot on the fire, add 1000 ml of fresh soup, add fish cake and cook for 10 minute;

10. Fish cake Fill the soup, then add 10g salt, water-soaked mushrooms, monosodium glutamate, finally add spinach and big oil, put it in a bowl after taking out the pot, and then sprinkle with sesame oil.

Tips for making fish cakes: 1. Starch should not be too much, because it will become sticky after heating, which will reduce the air in surimi and directly affect the expansion of fish cake after heating; You can't add less salt. Without minced fish, you can't eat enough water, which will affect the expansion of fish cakes. Water should be added three or four times, otherwise, surimi? 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. Fish is suitable for herring, grass carp and mandarin fish, with a weight of 1000g or more and sufficient water absorption.

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

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