The land of fish and rice Jingchu, fish cake is a super-famous specialties, usually boiled soup put some fish cake, the flavor is extraordinarily fragrant. The right ratio is very important to make fish cake. Next and I look at the skills to do fish cake, I hope to be useful to you!

How to do fish cake to increase elasticity

Add mung bean starch or corn starch.

Fish paste add cornstarch and wrestling, steamed into a delicate and elastic fish cake, the color of the egg yolk under the background of extra white attractive.

Raw materials

Main ingredients: 1 mackerel (about 3kg), 500g pork fat, 10 eggs.

Seasoning: 50g salt, 1kg ginger water, 20g finely chopped white onion, 5g monosodium glutamate (MSG), 250g mung bean starch, 5g pepper.

Practice:

1, the mackerel slaughtered and washed, cut open from the back, picking off the spine and thoracic spines, from the tail under the knife to push off the fish skin, from the two pieces of fish meat sliced from the white fish, chopped with a knife rows of minced into a paste.

2, pork fat meat cut into dices, the fish paste into the basin, take 10 egg whites with chopsticks beat, add to the fish paste and mix well, then add ginger water in one direction, then add the white end of the green onion, starch, salt, monosodium glutamate, pepper, stir until the fish paste viscous on the strength of the meat into the fat meat dices, together with the paste of fish paste.

3, the steamer basket on wet gauze, pour the fish paste, with a knife, smooth (about 3 cm thick), cover the lid, high-fire steaming for 30 minutes, uncovered, with a clean gauze sopping up the surface of the fish cake water, will be evenly smeared with egg yolk on the surface of the fish cake, cover the lid, continue to steam for 5 minutes to remove.

4, the fish cake cooled and turned over on the board, cut into 6 cm wide, 4 cm thick (fish cake steamed to be thicker than the raw embryo) fish cake billet, can be processed all kinds of fish cake dishes.

do fish cake fish and flour ratio

Proportion: 10 pounds of grass carp: 100 grams of lard: 100 grams of starch: 30 eggs, onion, ginger and garlic seasoning, do not add more.

Steps:

1, eggs as long as the egg white, grass carp remove fish bones and fish spines stirred into the fish puree, lard stirred, ginger and scallion white chopped.

2, the egg white into the corn starch stirred vigorously and then add the grass carp puree and lard foam continue to stir until strong

3, add a little water, put the right amount of salt, chicken essence, ginger, scallion white minced and continue to stir evenly (put in the water can float up on their own)

4, into the steamer steamer for about 15 minutes

5, ready to red paper and egg yolk liquid, and the yolk liquid, the yolk liquid. After steaming, spread the egg yolk liquid, point the color, let it cool down and put it in the refrigerator.

What kind of fish is used to make fish cakes

1, choose the main ingredients must be selected fresh live fish (less spiny type, such as grass carp), and processing should be removed clean fish spines, as well as the red fish meat, so that the fish cakes will be tender and white;

2, onion and ginger have not been chopped, and in addition to add some egg whites and cornstarch to regulate the texture of the ingredients can be according to their own preferences to determine the proportion;

3, likewise, add some egg whites and flour to adjust the taste. p> 3, the same, add the fat must be soaked in advance, the amount is not too much, otherwise it will be a little greasy, and should be fully mixed;

4, the steaming time should not be too long, generally 20 minutes on medium heat can be, dash on the yolk of the egg and then back to the steam for 5 minutes;