Fish cake production method
Seasoning: 50 grams of salt, 1 kg of ginger water, 20 grams of light blue, 5 grams of monosodium glutamate, 250 grams of mung bean starch, 10 eggs, and 5 grams of pepper.
Method: (1) Wash and wash the herring, cut it off from the back, remove the spine and thoracic spines, push the fish skin from the bottom of the knife, take the white fish from the two pieces of fish, and use the knife to drain the broth; Fat meat diced.
(2) Put the fish paste into the basin, take 10 pieces of egg white and mix it with chopsticks to add the fish and stir well. Add it several times in one direction. Stir in one direction and add scallion, starch, stir, add salt, monosodium glutamate, pepper Powder, stir until the fish velvety is viscous and put into fat diced meat, stir together to become pudding and paste.
(3) Spread the steamer with wet gauze, pour the fish paste into a smooth knife (thickness 3 cm), cover with a lid, steam with boiling water for 30 minutes, uncover the cover, and dry the surface of the fish cake with a clean cloth. Water vapor, evenly spread the egg yolk on the surface of the kamaboko, cover it with a lid, continue steaming for 5 minutes, take it out, turn it over on the chopping board, cut it into 6 cm wide and 4 cm thick with a knife (the fish cake is steamed A fish cake blank that is thicker than raw ones can be processed into various kamaboko dishes.
Making points:
(1) It is better to use back muscles developed before the processing of fish cakes. The meat is thick, tender and white, with less spearfish or grass carp. Be sure to wash blood after slaughtering the fish. If it is dead fish, it is best to remove the fish and rinse it several times with fresh water. Pig fat picking the best back fat. Fresh eggs are the best choice for eggs. The starch should be white, glossy, no granules, no impurities, mung bean starch or corn starch. (2) When fish is picked, the red fish (also known as fish red) on the fish must be removed from the net, and the fish is reserved for other purposes. (3) The meat is processed into velvety, and the pork skin is used to pour on the cutting board so as not to pick up wood chips. (4) When stirring, it must be rotated in one direction. When adding ginger water, you cannot add too much at one time to avoid water damage. After adding enough water, add salt and stir until the fish is thick, strong and shiny (by hand-squeezing a fish ball into the water to float) before adding fat and stir-fry. Summer should be less fat). (5) When steaming, it must be steamed with boiling water. The steamer cover must not be opened in the middle of the first 30 minutes to avoid steaming. (6) The kamaboko should be cooled and then changed to knife. There is a honeycomb hole on the knife-cut surface. It is better to use hand-pressed fish cake which is not soft and not hard.
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