Home-cooked fish cake
material
250g of mandarin fish, 0/00g of egg/kloc-,0/5g of mushroom/kloc-(fresh), 25g of spinach, 0/5g of salt/kloc-,30g of starch (corn), 3g of monosodium glutamate, 5g of sesame oil, 50g of rapeseed oil and 5g of lard/kloc-.
working methods
1. Chop the clean fish with a knife and put it in a basin.
2. Wash spinach, cut into sections, and wash coriander as well. Then put it aside for later use. Fill a bowl with 100 ml water, add starch and mix well. Pour it into a bowl with minced fish and mix well.
3. Stir well. Add 10g fine salt to the minced fish and stir in the same direction from left to right. Add fresh eggs and beat hard.
4. Heat the pot with medium fire, add rapeseed oil, and heat it to 60%. Grab the minced fish with your left hand, pinch it out with your thumb and forefinger, slightly larger than the meatballs, dip it in water with a porcelain spoon, and fry it one by one in the oil pan.
When surimi floats on the oil surface, it is like a lighted lamp, sinking from the middle and then expanding gradually, like a ping-pong ball floating on the oil surface. When it is light yellow, it will make a slight noise when it rotates, so you can pick up the oil filter.
6. Take out the fried fish cakes and leave them for a while. Each fish cake will become soft. Put the pot on the fire, add 1000 ml of fresh soup, add fish cake and cook for 10 minutes.
7. Fill the fish cake with soup, then add 10g salt, water-soaked mushrooms, monosodium glutamate, and finally add spinach and big oil. Put it in a bowl and sprinkle with sesame oil.
Potato and spinach fish cake
material
400g smoked mackerel slices, 600g cooked potatoes, 400g blanched spinach (chopped), 4 eggs, 3 tablespoons milk (45ml), 2 tablespoons flour (30g), 1 teaspoon salt (5g) and 1/3 teaspoons white pepper (2
working methods
Eggs are scattered in the bowl; Put the milk, flour, salt and white pepper into the egg mixture and mix well.
Peel the cooked potatoes, shred them with a spatula, then mix them with chopped spinach, then pour them into the egg mixture and stir well.
Take 1/3 potatoes and spinach and put them evenly at the bottom of the baking pan mold covered with butter paper, and put a layer of smoked mackerel slices (200g) on it. Repeat the same steps, and finally put the remaining 1/3 potatoes and spinach on it.
Pumpkin fish cake
material
300g of fish sauce, 200g of pumpkin, mashed garlic 1 tablespoon, Jiang Mo 1 tablespoon, appropriate amount of salt, pepper 1 tablespoon, Shaoxing wine 1 tablespoon.
working methods
1. Peel the pumpkin and steam in a steamer for about 15 minutes until cooked. Take it out while it's hot and mash it.
2. Take a conditioning basin, add fish sauce, garlic paste and pumpkin sauce made by Jiang Mo method 1 and mix well with all seasonings.
3. Knead the pumpkin pulp of method 2 into a flat cake shape, put it on a steaming tray, steam it in a steamer, take it out and set it on the tray.
4. Take a pan, heat it, add a little salad oil, and fry the pumpkin fish cake until both sides are brown by method 3.