Method of fish sausage cake
Material:
Appropriate amount of grass carp sausage, starch and monosodium glutamate
Method:
(1) Wash fresh grass carp intestines and cut them in half;
(2) After the oil in the pan is heated, dip the fried fish sausage in a little flour and fry it in the oil pan until both sides are golden;
(3) After it cools a little, slice it and put it on the plate.
Fish Sausage Cake
Fish Cake is a traditional Chinese dish, which has always been the most famous in Wenzhou, Zhejiang, Ganzhou, Jiangxi and Shunde, Guangdong. Shunde Junan Fish Cake is tender, fresh but not fishy, low in fat and extremely rich in nutrition. Fish cake is golden in color, fragrant, smooth, refreshing, tender and fresh. It is a delicious dish to eat with wine and rice, which makes people "over-eat (re-ponder)".
Making skills
1. Starch should not be too much, because it will become sticky after heating, which will reduce the air in the minced fish and directly affect the swelling of the fish cake after heating; You can't add less salt. Without minced fish, you can't eat enough water, which will affect the expansion of fish cakes. Add water for 3 to 4 times, otherwise the minced fish will be watered. After adding the eggs, it is necessary to whip them vigorously, and there will be a crackling sound, so that the egg liquid will be fully dissolved, and the fish paste will contain bubbles. When frying, the bubbles in the fish paste will expand thermally.
2. The fish is suitable for herring, grass carp and mandarin fish, with a weight of over 1g and sufficient water absorption.
3. The temperature and oil temperature of fried fish cake should be well controlled. The minced fish should not be cooked too early. If it is too early, the surface protein will not solidify in time, but if it exceeds 6%, it will solidify the hard shell, which will affect the expansion.
4. Because of the frying process, you need to prepare 1 grams of vegetable oil.