Korean fish sticks(gao li yu tiao )

How to make Korean fish sticks:

Raw materials for making Korean fish sticks:

Jingcao fish 150g, egg white 125g, refined salt 2.5G, monosodium glutamate 1.5g, cooking wine 25g, ginger juice 25g, pepper 5g, dry starch 25g, wet starch 25g, sweet paste 30g, pepper and salt 10g.

Steps for making Korean fish sticks:

Slice the fish into 4 cm long strips with a thickness of 0.8 cm. Add salt, monosodium glutamate, cooking wine, pepper and ginger juice. The egg white frothed. Put the frying pan on the medium heat, add lard, and gradually add the wet starch and dry starch into the egg foam to make the egg foam paste. When the oil temperature reaches 40% heat (about 88 degrees), drag the fish sticks onto the paste, and then put them into the frying pan one by one until the fish sticks are hard. Keep the temperature stable. Turn the spoon continuously and deep fry until the fish sticks are milky yellow to ripe. Remove the oil and put them on the plate. When eating, it can be dipped in sweet flour sauce and pepper salt.

Characteristics of Korean fish strips:

The fish is yellow in milk, the shell is loose and crisp, the meat is fresh and tender, crisp and burnt.

Korean fish sticks

Korean fish is a delicious snack, belonging to Zhejiang cuisine.

Fish slices, add salt, monosodium glutamate, cooking wine, pepper and ginger juice. The egg white frothed. Put the frying pan on the fire, add lard, and gradually add the wet starch and dry starch into the egg foam to make the egg foam paste. When the oil temperature reaches 40%, drag the fish sticks onto the paste, and then fry them one by one in the oil pan until the fish sticks are hard. Keep the temperature stable. Turn the spoon continuously and fry them until they are creamy yellow until they are ripe. Remove the oil and put them on the plate.

The fish is yellow in milk, the shell is loose and crisp, the meat is fresh and tender, crisp and burnt.

essential information

[recipe name] Korean fish stick

Zhejiang cuisine

[taste characteristics] the fish is yellow in milk, crisp in shell, tender in meat, crisp and fragrant.

Raw materials

Net grass fish meat 150 grams, egg white 5 (weight about 125 grams). 5 g refined salt, 1. 5 g monosodium glutamate, 25 g cooking wine, 25 g ginger juice, 5 g pepper, 25 g dry starch, 25 g wet starch, 30 g sweet flour sauce, 10 g pepper and salt.

Production process

1. Slice the fish into 4 cm long strips with a thickness of 0.8 cm. Add salt, monosodium glutamate, cooking wine, pepper and ginger juice.

2. The egg white frothed. Put the frying pan on the medium heat, add lard, and gradually add the wet starch and dry starch into the egg foam to make the egg foam paste. When the oil temperature reaches 40% heat (about 88 degrees), drag the fish sticks onto the paste, and then put them into the frying pan one by one until the fish sticks are hard. Keep the temperature stable. Turn the spoon continuously and deep fry until the fish sticks are milky yellow to ripe. Remove the oil and put them on the plate.

3. When eating, it can be dipped in sweet flour sauce and pepper salt.

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Chinese PinYin : Gao Li Yu Tiao