Fish cake recipe 1,

Ingredients

400 grams of fish paste, 100 grams of fat meat, salt, onion, ginger and garlic water, water starch, MSG, Pepper, salad oil

Method

1. Cut the fat into small pieces.

2. Add salt and pepper to the minced fish, stir lightly, add minced fat meat, MSG, onion, ginger and garlic water and mix well, pour in egg white, stir well again.

3. Take a flat plate, add a little oil and spread it evenly, pour in the fish paste and level it, and put it in the steamer for 12 minutes.

4. Take it out, apply egg yolk on it, steam for 4 minutes, take it out, cut it into 7 cm long and 0.3 cm thick slices, put them on the plate, pour the gravy on it and serve.

Method 2, steamed fish cakes with soy sauce

Ingredients

Ingredients Ingredients: 250 grams of fish paste Ingredients: 100 grams of fat meat, appropriate amount of water chestnuts, Eggs and 5 seasonings: salt, MSG, chicken powder, ginger and scallion juice, corn starch, Lee Kum Kee steamed fish with soy sauce

Method

1. Add fish paste, water chestnuts, and fat meat , egg white, cornstarch, ginger and green onion juice, salt, MSG, chicken powder and stir well.

2. Cut the vegetable stems into flower knots and float them into the water. Cut the fish cakes into 8 cm long slices, roll them into dahlias, put the vegetable stem knots on top, and pour in soy sauce. Serve.

Method 3, egg yolk fish cake

Ingredients

5 Gaoyou salted egg yolks, 1 silver carp (about 500g), 10g square ham, 2g chives . 5 grams of seasoning salt, 5 grams of MSG, 30 grams of green onion and ginger juice (mash the green onions and ginger, add a little salt, add a little water and squeeze out the juice with gauze), 2 grams of water starch, 8 grams of egg white, dissolved 2 grams of lard, 20 grams of Shanghai rice vinegar.

Method

1. Remove the head of the silver carp and leave the body. Use a knife to scrape off the skin, remove the bones, pick and remove the spines, rinse with running water to remove the blood and set aside. Cut the square ham into 0.5cm square pieces. Chop green onions.

2. Steam the Gaoyou salted egg yolk in a steamer over high heat for 15 minutes, take it out and break it into pieces for later use.

3. Add salt, monosodium glutamate, green onion and ginger water, water starch, egg white, and lard to the rinsed and water-controlled fish meat, mince it into powder, and beat into a paste for later use.

4. Mix the isinglass with ham cubes and chopped green onion in a deep container, sprinkle with egg yolk powder on top, steam in a steamer over high heat for 10 minutes, take out and cool, cut into 0.5 cm thick slices Plate and serve with a small dish of rice vinegar.

Method 4, colorful fish cakes

Ingredients

Main ingredients: grass carp mushrooms, corn kernels, Western ham, egg white, coriander, green onion, ginger salt, Chicken essence, cooking wine, pepper, starch

Method

1. Debone the grass carp and cut it into small pieces, put it into a blender, add egg white, starch, cooking wine, pepper, and chicken essence Beat into a puree, then dice the mushrooms and ham separately, add the corn kernels to the fish and mix evenly;

2. Put the minced fish into a steamer and steam for 10 minutes, take a small bowl , add soy sauce, cooking wine, pepper, chicken essence and stock to make a sauce, pour it into the steamed fish, sprinkle onion, ginger and coriander shreds on top, put a pot on the fire and heat a little hot oil and pour on the onion and ginger shreds.