New year's Eve rice and fish cake(nian ye fan yu gao nian nian you yu bu bu gao sheng )

New year's Eve rice and fish cake

Introduction:

"New Year's Eve dinner has a good name, a good omen, fish cake - more than every year, rising step by step! When I first ate this fish cake, it was a dish called Quanjiafu in my hometown's restaurant. It tasted very fresh, much like Shuanghui fish intestines sold in the supermarket. I made this dish after I went home and improved it

Production steps:

Step 1: remove the head of the fish, the best choice is large, thick meat grass carp, silver carp

Step 2: scrape off the meat a little bit with a knife. This is the most time-consuming step. You can see that after I scrape off the meat, the thorns become soft. It's better to have all white meat, because it will affect the taste and color. I scrape off the red meat when I scrape it, which saves time

Step 3: cut the pig fat into meat volume, the dosage is about 1:1.5, if you like to eat soft taste, you can increase the amount of fat, the total volume of my fish and fat is about 500ml, which is the maximum volume of my blender

Step 4: beat 3 eggs and separate the egg white and protein

Step 5: blister with the beater

Step 6: add salt, pepper and ginger powder into the egg white, about the amount shown in the figure

Step 7: add salt, pepper and ginger powder into the egg white, about the amount shown in the figure

Step 8: put the fish and fat in the blender and stir again. One is to stir more carefully to prevent the small fish bones from breaking. The other is to mix the two evenly

Step 9: I use a 2000 rpm cooking machine. Look! It's so delicate! Of course, the more delicate the better

Step 10: add 4 teaspoons of starch

Step 11: put the meat into a large bowl, stir the starch and meat paste evenly with a spoon, and then add a small amount of water

Step 12: smooth with a spoon and steam for 15 minutes

Step 13: pour the egg yolk liquid into the pan, steam for 3 minutes, then finish the process of making fish cake ~ ~ you can eat it directly, make cold spell, soup, or stir fry

Step 14: let's bask in my work - pour it out - cut it out - put it on a plate

Step 15: thicken - wolfberry, green onion, carrot, you mix them blindly, mainly to increase the color, you can also use other methods

Step 16: finished product!

Materials required:

Fish (all kinds of big fish): back, abdomen, tail

Pig fat: one

Eggs: 3

Starch: right amount

White pepper: right amount

Ginger powder: right amount

Salt: right amount

Note: 1. Fat, eggs can be put more and less according to personal taste. 2. Starch must not be put too much, hardening is not delicious

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nian Ye Fan Yu Gao Nian Nian You Yu Bu Bu Gao Sheng