How to make fish cake to increase elasticity? Add mung bean starch or corn starch.
After adding raw flour, beat the minced fish and steam it into a delicate and elastic fish cake, which is particularly white and attractive against the yolk.
raw material
Ingredients: 1 herring (about 3kg), 500g pork fat, 10 eggs.
Seasoning: 50g salt, Jiang Shui 1kg, 20g onion powder, 5g monosodium glutamate, 250g mung bean starch and 5g pepper.
Exercise:
1. Slaughter the herring, cut it open from the back, remove the spine and thoracic spine, push off the skin of the fish tail with a knife, take white fish from two fish and chop it with a knife.
2. Dice the fat pork, put the minced fish into a pot, take 65,438+00 egg whites, break them up with chopsticks, put them into the minced fish and stir them evenly, then add Jiang Shui and stir them one way, then add chopped green onion, starch, salt, monosodium glutamate and pepper, and stir until the minced fish is thick, then add the diced fat meat and stir them together to form a minced fish paste.
3. Spread wet gauze on the steamer, pour in fish paste, smooth it with a knife (about 3 cm thick), cover the steamer, steam for 30 minutes on high fire, uncover the steamer cover, dry the water on the surface of the fish cake with clean gauze, evenly spread the egg yolk on the surface of the fish cake, cover the steamer cover and continue steaming for 5 minutes.
4. Cool the fish cake, then turn it over on the chopping board and cut it into 6 cm wide and 4 cm thick (the steamed fish cake is thicker than the green embryo), so that all kinds of fish cake dishes can be processed.
The ratio of fish to raw flour for fish cake is: 10 kg grass carp:100g lard:100g starch: 30 eggs, seasoned with onion, ginger and garlic, not too much.
Steps:
1, eggs only need egg white, grass carp removes fishbones and bones, then mashes them into fish paste, mashes them with lard, and minces ginger and onion.
2. Add corn starch to egg white, then add grass carp mud and lard and continue stirring.
3. Add a little water, add a proper amount of salt, chicken essence, Jiang Mo and chopped green onion, and continue to stir evenly (just float in the water yourself).
4. Steam in a steamer for about 15 minutes.
5. Prepare red paper and egg yolk liquid, apply egg yolk liquid after steaming, color it, cool it and put it in the refrigerator.
What kind of fish is used to make fish cakes? 1. When choosing the main ingredients, you must choose fresh live fish (the kind with less thorns, such as grass carp), and remove clean fishbones and red fish when processing, so that the fish cake will be tender and white;
2, onion ginger do not cut into pieces, add some egg white and raw powder to adjust the taste. The proportion of ingredients can be determined according to your own preferences;
3. Similarly, the added grease must be soaked in advance, and the amount should not be too much, otherwise it will be a bit stuffy, and it should be fully stirred evenly;
4, the steaming time should not be too long, generally 20 minutes in the middle of the fire, put the egg yolk and then steam for 5 minutes;