Accessories: egg100g, mushroom (fresh)15g, spinach 25g.
Seasoning: salt15g, starch (corn) 30g, monosodium glutamate 3g, sesame oil 5g, rapeseed oil 50g and lard (refined)15g.
Characteristics of fish cake: bright color, soft and palatable, fresh and salty. Teach you how to make fish cake, how to make fish cake 1. Chop the clean fish with a knife and put it into a basin;
2. Wash spinach and cut into sections;
3. Wash the shiitake mushrooms, swell them with cold water, and tear the big ones in half for later use;
4. Fill a bowl with clear water 100 ml, add starch and mix well, and pour it into a bowl with minced fish and mix well;
5. Add fine salt10g to the evenly mixed minced fish, and beat in one direction from left to right. Add fresh eggs and beat hard;
6. Put the pot on medium heat, add rapeseed oil, heat it to 60%, grab the minced fish with your left hand, squeeze it out between your thumb and forefinger, slightly larger than the meatballs, dip it in water with a porcelain spoon, and fry it in the oil pan one by one;
7. When the minced fish floats on the oily material, it begins to sink in the middle like a lighted lamp, and then gradually expands, like a ping-pong ball floating on the oil surface, until it turns pale yellow and makes a slight noise when turning, so that the oil can be fished up;
8. Take out the fried fish cakes for a while, and each fish cake will be soft;
9. Put the pot on the fire, add fresh soup 1000 ml, add fish cake, and boil for 10 minute;
10. The fish cake will be full of soup, then add salt10g, water-soaked mushrooms, monosodium glutamate, finally spinach and big oil, put it in a bowl, and pour sesame oil on it.