fluffy fish
The fluffy fish is actually not complicated to operate. Simply put, it is an upgraded version of hand-made fish balls. It tastes delicious and is definitely a delicious dish! Especially now that the season is changing, the elderly and children at home can eat some lotus fish in moderation, which is nutritious and easy to digest.
Recipe Recommendations
Steps for fluffy fish
1
Slaughter the silver carp thoroughly, tap the fishing line, and use a knife to separate the fish from the fish bones along the fish bones.
2
Remove the spine and main thorns, and scrape the fish along the fiber lines. (The fish close to the fish skin has more myoglobin and a darker color, which will affect the white color of the fish balls, so there is no need to scrape them off.)
3
Rinse the fish with clean water to remove blood tendons and turbid impurities; until the fish is white, then drain off the water with clean gauze.
4
Shell the shrimp, line the shrimp, mix with the fish meat, place it flat on the chopping board, and beat it with a rolling pin.
5
Until the fish turns slightly white and feels sticky, make all the fish puree; place the fish puree in a bowl, add appropriate amount of salt, starch, and egg white, and stir until strong.
6
The fish puree is protein and is transparent; apply a little oil to your hands, and take appropriate amount of fish puree and rub it round.
7
Gently press into a cake, place it into a flavored dish with a little sesame oil, and embed the peas.
8
Put on the cage and steam about 80% or 90% until cooked until taken out.
9
Remove the flavored dish and place it on the dish for later use; wash the rapeseed, and cut the leaves slightly into circles.
10
Place the pan on fire, pour in the chicken soup, and add in the water starch in portions.
11
Add in the minced fish slices and rapeseed and cook until the minced fish slices float, sprinkle with a little sesame oil to leave the heat.
12
Place the minced fish and rapeseed on a plate, pour in the soup and serve.