Fish tofu is made with fish meat and eggs. The specific process is as follows:

Material preparation: one fresh silver carp, 2 eggs, vegetable oil, 2 grams of salt and pepper, Onion and ginger water, 5 grams of light soy sauce, 5 grams of cooking wine, 50 grams of tapioca flour, container, real rice mini food processor, toothpicks, plastic wrap, steamer, etc.

1. Remove the bones and skin of the silver carp and get the fish meat, which is like this. Cut the ginger into mince and prepare the green onion and ginger water: Soak the minced green onion and shredded ginger in water for about 10 minutes in advance. , remove the onion and ginger to get the onion and ginger water.

2. Add fresh fish to a food processor, add half a bowl of onion and ginger water, and beat into fish paste.

3. Pour it out and add 2 eggs, pepper, light soy sauce, cooking wine, 50 grams of tapioca flour and an appropriate amount of salt. These weights are not fixed and can be adjusted according to the weight of your own fish paste.

4. After stirring evenly (stir vigorously in one direction), it will form a thick fish paste. This is it. It will not become fish tofu if it is too thin or too dry.

5. Pour into a deeper plate, press firmly, and smooth the surface. Cover with plastic wrap and poke a few small holes on the surface with a toothpick.

6. Put the steamer in the steamer. After the water boils, steam over high heat for about 20 minutes. After steaming, prick it with a toothpick. If the toothpick does not bring out the fish paste, it is steamed.

7. When it is no longer hot, take out the fish pieces and cut them into square pieces.