Family version of fish cake, pure natural healthy food, is very suitable for the elderly and children, eating fish without fishbones. Hot pot, soup, fried, fried, fried, can be.

Materials?

Grass carp 1

500g pork fat

Jiang Shui100g

20g chopped green onion

Eggs 15

35-40 grams of salt

300g starch

Proper cooking wine

How to make fish cakes?

I bought a grass carp weighing ten catties. The bigger the meat, the more elastic and hard it is. Boning to remove red meat, only about 5 kg of clean meat is taken.

1. Remove fish bones and skin to get fillets. Drop a few drops of cooking wine into clear water, soak the fillets for 30 minutes, and change the water halfway.

Mainly to get rid of odor. Cut off the red meat next to the skin.

Step 2 cut the fat into small pieces

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3. Stir the fish and fat into mud. Joined Jiang Mo on the way. -Get up and get in.

4, chopped green onion, as long as chopped green onion is the best. Onions are used to make the cake steamed at the back look whiter and more beautiful.

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Step 5 separate the egg white from the yolk

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6. Put the chopped green onion, egg white of fifteen eggs and 300g of edible starch (I added handmade sweet potato starch) into the minced fish, and keep stirring in one direction. I use a blender to stir quickly. Add clear water (about 35 ~ 40g of salt, add it at last after stirring, and then stir for a while) in several times.

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7. The paste is slightly drier than the paste usually prepared. Prepare a bowl of clean water, and put some minced fish in the bowl. When it floats on the water, the minced fish will be stirred.

8. Prepare the steamer, pour in the stirred fish paste, and be sure to stir it evenly, otherwise the steamed finished product will taste rough and not delicious. At this time, the water in the steamer has been boiled and put on the pot.

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9. Steam on high fire for 30 minutes, open the lid, and use kitchen paper towels or clean kitchen towels to absorb the water vapor falling on the surface of the fish cake. Remember, be sure to suck up the water, or the yolk will separate from the fish.

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10, pour the broken egg yolk liquid and wipe it evenly.

1 1, then steam for five minutes.

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12, take out the pan, divide into pieces, and let cool. At this time, the fish cake can be eaten. You can slice it when you eat it. Hot pot, soup, steaming, whatever. Especially for the elderly and children, it is very delicious.

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13, I fried the extra minced fish into balls.

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14, which is really the best food for home travel.

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Stewed soup can also be clear soup.

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chafing dish

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Chef; This is my business.

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skill

This fish would rather be light than salty. If the taste is light, you can add salt to taste later. If it is salty, it doesn't taste good.