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1, starch can not be more, because after heating, it will become a sticky paste, so that the air in the fish velvet is reduced, which directly affects the rise of the fish cake heated; add salt can not be less, less fish velvet can not eat enough water, which affects the expansion of the fish cake, water should be added to the 3

to 4

times, otherwise the fish velvet water. Add egg, to stir vigorously, and send pescetto sound, so that the egg is fully dissolved, and make the fish mushrooms containing air bubbles, deep-fried, fish mushrooms within the air bubbles in the heat expansion.

2, the fish is suitable for mackerel, grass carp, guppy, weight in 1000

g or more, absorb water fully.

3, fried fish cakes to master the fire, oil temperature, fish mushrooms can not be too early in the pot, early surface protein can not be solidified in time, but over 60% will solidify the crust, affecting expansion.

4, because there is a frying process, you need to prepare 1000 grams of vegetable oil.

Cooking method

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Fried fish cake with green pepper

Materials: fish cake, green pepper, green onion, soy sauce, chicken essence, salt, oil, sugar

Practice:

1. First, cut the green pepper into chunks, green onion julienne, and fish cake into strips.

2. Then add oil to the pan, put the green onion shredded green pepper down to stir-fry, stir-fry flavor, add the fish cake

3. Finally, almost out of the pan when you add seasoning can be