Recipe introduction

I always buy this fish cake when I go home. Fish cakes made by different sellers have different tastes. It's delicious, but almost hard to swallow. The best stall is in my sister's hometown, and every time I buy it, I will deliberately set up a stall. My mother's uncle's chef and brother-in-law have both done it, and they have never bought anything tough and fragrant. They tried to add tofu and fat to the fish, but it didn't work. I have to do the experiment myself. The effect is much more delicious than that of the predecessors, and it is very close to authenticity. Although there is still no way to compare with the fish cake of the small stall owner near my sister's hometown.

material

Fish, chopped green onion, Jiang Mo, teaspoon salt 0.5, white pepper 0.5, teaspoon cooking wine 0.5, teaspoon sugar 0.5, teaspoon starch 3, chicken essence, flour 1, and oil.

working methods

1. In North America, fish fillets are a good material choice. I usually use marine fish. I like this Long Liu best. Only use one pack at a time.

2. Chop the fish into minced fish and add chopped green onion Jiang Mo. 1/2 teaspoons of salt, appropriate amount of white pepper, 1/2 teaspoons of cooking wine, 1/2 teaspoons of sugar, 3 teaspoons of starch (sweet potato starch is the best) and chicken essence (optional).

3. Wear special gloves for food or wash your hands and stir the fish for 5 minutes until it feels hard.

4. Make two pieces of minced fish. If you touch your hand, pat some water in your hand. One of them should be fried in oil until the surface is golden. It should have been fried in big oil. If I don't like it, I'll fry it lightly on all sides until it's yellow. Spread wax paper on the steamer to prevent it from sticking. Open the steamer and steam on it for 20 minutes.

5. Take out, cool, slice and plate.

skill

This dish is a good choice with wine or for children who don't like fish dishes. You can also put the strip-shaped minced fish directly in the oil pan without steaming, and fry it with a little until it is cooked.

Diced fish with gold and silver

material

The main ingredients of flounder meat are diced bamboo shoots, diced ham, mung bean seasoning salt, monosodium glutamate, eggs, starch, peanut oil, cooking wine and pepper.

working methods

1. Dice the fish for seasoning, divide it into two halves, and size it with egg white and egg yolk respectively.

2. The ingredients have been blanched.

3. Slice the diced fish with 50% hot oil and take it out. Season the main ingredients and mix well.

skill

trait

This fish is tender and delicious.

point out

Sizing should not be too thick.

Whitebait omelet

Recipe introduction

It turns out that whitebait is distributed in the coastal areas from Shandong to Zhejiang, and the whitebait in Taihu Lake is the most famous. It is said that as early as the Ming Dynasty, whitebait, Songjiang perch, Yellow River carp and Yangtze River shad were called the four famous fish in China. No wonder grandma Dong likes whitebait scrambled eggs so much. She said that whitebait is high in nutritional value, rich in calcium, and high in protein and low in fat is an excellent tonic, so children should eat more. Cooking used to be monotonous, just whitebait scrambled eggs. I bought whitebait in Xinhuadu yesterday, which is a small whitebait. Personally, I like whitebait I want to add some flour to make whitebait omelet, and then add whitebait to meatballs to make whitebait balls. Although this whitebait is a freshwater fish, I can always smell the fishy smell, so I will add some Jiang Mo to my cooking.

material

Ingredients whitebait 1 bowl /2 eggs/1/3 cups of flour/Jiang Mo/wine 1 spoon/shrimp oil 1 spoon/a little sugar/peanut oil.

working methods

1. Add flour, shrimp oil and sugar to the egg mixture and stir well;

2. Wash whitebait, add cooking wine and Jiang Mo, and add them to the egg paste together;

3, small fire pot, less oil, a spoonful of batter fried on both sides.

Silverfish pancake

material

5g of dried whitebait, flour 100g, 20g of carrot, 5g of onion, 20g of onion, salt 1g, and water 120g.

working methods

1. Dry whitebait is very soft in water.

2. Chop onions, shallots, carrots and soaked whitebait respectively. Chop it up a little, which is good for digestion.

3. Add the sieved flour. If it can't pass the sieve, stir it evenly, without small particles.

4. Add salt and 120g water and stir well. After the stirred batter is put into chopsticks for 30 seconds, the thickness will not fall off.

5. Put a little oil in the pot and slowly put the batter into the pot with a spoon.

6. Slowly fry both sides until golden brown.