Fishball fish cake

Fish is a food of high nutritional value, and the best way to eat it is to keep it fresh and fresh, to make it a ball or fish cake, to eat it as an ecological diet, without oil or high-temperature frying, and to keep the nutrients very well. I bought three gills this weekend, used to be made by my mother. I tried to make them myself today. They used to make fishballs, and then I got into trouble, and that's the half of it。

Recipe Recommendations

Spanish mackerel 3000g
Jiang 100g
green onions 50g
starch 30g
qingshui 200g
salt appropriate amount
eggs of 4

salty and fresh
other
several hours
ordinary

Steps for Fishball fish cake

The market has allowed fish sellers to dispose of the fish, and when they come home, clean up, run dry water, and then cut down the fish meat. I don't want the red meat on the skin, in case it affects the color of the finished product。

The fish cut down

Cut the ginger and the onions

With the grinder on the cook's machine, the ginger and the onion were mixed into a sluice

Eggs are separated from egg venom and yolk

The fish that is cut in pieces is mixed with salt, egg polish and starch, and the ginger is poured into the ground, each time in full and evenly。

Cook a pot of fresh water and turn off the fire when the water in the pot makes a little steam。

Put the mixed fish meat into the water with a spooned bellow, which in a few minutes, if the ball floats automatically, means that the fish swung out, and when a pot is made, the water cools。

Once again, the fishballs are boiled and the water is turned off. Use a leak to pick up fishballs for dry water。

The extra fish is made of crumbs with its hands

The water on the face of the fish cakes is dried with clean kitchen paper, the egg yolk is slowly washed into the surface of the fish cakes, and the lid is evaporated for three minutes。

The remaining egg is painted on the surface of the fish cake for the second time, and the cover is evaporated for three minutes。