Homemade fish tofu

Homemade fish tofu

Introduction:

"I used to order fish tofu every time when I eat hot pot outside. I can't help feeling tender and smooth. But later, with the exposure of various food additives, when we think about the "strange fragrance" fish tofu, if we don't put those toxic additives, I'm afraid no one will believe it. So I decided to try it on my own ~ ~ it's very delicious, but the shape is not as square as it is sold outside... Let's improve it next time ~ "

Production steps:

Step 1: main ingredient: two cod (other fish are OK, but carp is not recommended, because the grass smell is a bit heavy.)

Step 2: after the COD is washed, remove the tail and fins, then use a knife to pick a little on the surface and peel it.

Step 3: after washing again, remove the big bone. The thickest row of bones in the middle of the fish. )

Step 4: tear the fish into small pieces by hand.

Step 5: put the fish into the cooking machine to make fish paste. (as long as it is a machine that can crush.)

Step 6: put two spoons of starch, one egg white, one spoonful of salt, one spoonful of sugar, half a spoonful of cooking wine, one spoonful of chicken essence, one spoonful of salad oil and one spoonful of ginger juice into the fish paste

Step 7: mix well.

Step 8: put it into the steamer, heat it with hot water, steam for 8 minutes after steaming.

Step 9: take it out, turn it upside down, pat it into fish cake and cut it into pieces.

Step 10: pour oil into the pot. When the pot starts to smoke, put in the fish pieces and fry them over high heat until the surface is golden.

Step 11: it's done~

Materials required:

Cod: two

Egg: one

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Ginger juice: right amount

Chicken essence: appropriate amount

Starch: right amount

Note: 1. Fish bone in addition to the small bones, with the cooking machine can be broken, do not separate out. 2. If you want to have a better shape, you can freeze it after steaming, cut it into pieces after freezing, and fry it in the pot. The shape will be very good. 3. The black mucous membrane in the fish belly must be cleaned, otherwise it will be very fishy. 4. When the oil pan starts to smoke, it's easy to stick together because it contains starch. Pay attention to stir more.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: salty and fresh