Home made fish cake

Home version of fish cake, pure natural health food, perfect for the elderly and children, eat fish without fish spines. Hot pot, soup, stir fry, pan fry, deep fry, can be.

Ingredients ?

1 grass carp

500 grams of pork fat

100 grams of ginger water

20 grams of finely chopped white onion

15 eggs

Salt 35 to 40 grams

Starch 300 grams

Mixing wine in moderation

Fish Cake Home Cooking Directions ?

I bought ten pounds of a large grass carp, the larger the meat is more Q-bouncing, firm. The more the meat is, the firmer it is. Pick out the bones and remove the red meat, and take only about 5 pounds of net meat.

1, remove the fish bones fish skin after the fish fillets net meat. A few drops of cooking wine in clean water, soak the fish fillets for 30 minutes and change the water halfway through.

Mainly to remove the smell. Cut off the red meat next to the skin

2, cut the fat into small pieces

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3, the fish and fat - - stirred into the puree. Halfway through, add grated ginger - up and beat it in .

4, white onion minced, as long as the white part of the best. The white onion is used in order to steam out the cake texture appears white and more beautiful

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5, egg white and egg yolk separate

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6, will be cut up the white onion, 15 eggs egg white, 300 grams of edible starch (I added a handmade sweet potato starch), and put into the chopped up the fish puree always according to a direction. I use a blender to make it fast and good. Add water (salt about 35 to 40 grams or so, when the mixing is almost complete, the last to join and then stir for a while)

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7, a good paste than the usual modulation of the kind of paste to be a little dry paste, ready to prepare a - a bowl of water, put some of the fish paste in the bowl, and can float up to float on the surface of the water, the fish paste is even stirred;

8, ready to steam the pot, pour the fish paste already in a bowl of water, and can float up to float on the surface of the water, the fish paste even if the mixing is good;

9, ready to steam the pot, pour the fish paste already in the bowl of the bowl. At this time the steamer with water has boiled, on the pot.

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9, high heat steaming for 30 minutes, open the lid, with a kitchen paper towel or a clean kitchen towel to absorb the water vapor falling on the surface of the fish cake. Remember, you must absorb the water, or else the egg yolk will be drizzled later, and the fish will be separated.

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10, pour into the beaten egg yolk mixture evenly spread.

11, and then steam on high heat for five minutes.

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12, out of the pot, divided into pieces, let cool. This time the fish cake can be eaten. You can slice it when you eat it. Hot pot, soup, steam, can. Special time for the elderly children, very fresh.

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13, the extra minced fish, I have fried into balls

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14, really home travel on the top ingredients Oh

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Stew soup, you can also clear soup.

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Hot pot

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Steaming

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Tips

Fish would rather do a little bit lighter, don't do too salty. If you make it light, you can add salt later to flavor it. If you make it salty, it won't taste good.