Slaughter and clean salmon (salmon), slice the meat, remove the skin and bones, chop it into mud with the fat meat and put it in a bowl;
2.
Add a little chicken soup, onion and Jiang Mo to the minced fish and stir, add 50g egg white and continue to stir well, then add refined salt, monosodium glutamate and yellow wine and stir well;
3.
Made of minced fish 1
Cm thick, 0.5
An oval cake with a width of cm, put it on a plate for later use;
4.
Use 50 grams of egg white, beat into egg paste, add proper amount of dry flour and starch and mix well;
5.
Put the casserole on a strong fire, wipe it clean, put in oil, and when it is heated to 40% heat, stick the fish patties to dry the flour, spread the egg paste and fry it in a warm oil pan with slow fire;
6.
When the two sides are fried to silvery white, remove the drained oil, put it on the vegetable pier and change it into a note. Put it on a plate and sprinkle a little salt and pepper for eating.
Tips for making white pine salmon;
1.
When stirring the minced fish, the temperature must be strictly controlled, and it should not exceed 20℃. If it is too high, the minced fish will be denatured and lose its hydrophilicity, so that after heating, it will not form a water-filled network structure and become tofu-like. The best temperature control is around 10℃. In order to maintain this low temperature, the fish can be cooled first or a proper amount of crushed ice (ice instead of water) can be added during stirring. In this way, not only can the temperature of minced fish be reduced, but also the finished dishes can be soft and palatable;
2.
It is advisable to control the oil temperature at 40% to 50% heat. If it is too high, it is easy to color. If it is too low, the raw materials will store oil and cannot afford to float and fry.
3.
Because of the frying process, it is necessary to prepare cooked lard 1000 g.
Tips-Health Tips:
Salmon is a kind of salmon and a precious cold water migratory fish. Bering Haijia, who lived in the northern Pacific Ocean as a child, is delicious and rich in phosphate, calcium and vitamin A.
Isonutrients