Wenzhou fish cake
Ingredients: salt,tofu,Spanish mackerel,eggs,MSG,white sugar,cooking wine,onion,Jiang,white pepper,sweet potato starch
Recipe Recommendations
- Spanish mackerel 750g
- sweet potato starch 120g
- onion 1 tablespoon
- Jiang 1 teaspoon
- eggs one
- tofu 1 small piece
- salt 1/2 teaspoon
- white pepper 1/2 teaspoon
- cooking wine 1 teaspoon
- MSG appropriate amount
- white sugar 1 teaspoon
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Wenzhou fish cake
1
Remove the internal organs of the longli fish or any of the fish of mullet, cod, carp, and mackerel (commonly known as mackerel), wash and dry.
2
Insert the knife from the back of the fish, remove the fish head, fish bones, and fish bones, and scrape out the pure fish. (Remove fish head and skin)
3
Drain the scraped fish meat dry, chop it into minced fish, add all the ingredients and mix well, put on latex gloves, grasp and knead the fish meat with your hands for 8-10 minutes until it becomes sticky and tenacious.
4
Finally, knead into a very flexible fish paste.
5
Dip some water in the palm of your hand, make the fish paste into a long or oval cake, and steam over high heat for 12-14 minutes.
6
Remove and let cool; fry in a frying pan until golden yellow on both sides, remove and drain excess oil, slice and plate.
7
When eating, you can dip it in soy sauce and vinegar, or you can cut it into thin strips to stir-fry or make soup. Characteristics: It tastes delicious and is rich in nutrients; after removing the fish bones, it tastes more Q, more muscular, and has no fishy smell; it is especially suitable for children to eat, allowing children to eat more fish without the trouble of picking on the bones.Wenzhou fish cake Make Tips
Except for fish with soft meat that cannot be made into fish cakes, other sea fish with hard meat and less thorns and bones can be used to make fish cakes.