Recipe: Pan-fried fish cake

Home Cooking Recipe: Pan-fried fish cake

Notes:

Everyone knows that white meat is better than red meat, and it contains unsaturated fat, which is more conducive to human health. Self-identification is very good, it may be related to normal eating habits. For many years, it is mainly fish. In fact, it has something to do with personal taste. I like to eat fish more than I eat red meat. Usually, they are mainly steamed fish. Today I bought a big fish. I want to use the fish head to make soup. The meat of the fish is a bit more, so I decided to make fried fish cake. It can be kept for two days and tasted. . In fact, the fish dishes are also very rich, you can make a fish more flavor, fish head soup, fish fry or simmer, fish meat ball or fried fish cake. . . It really depends on everyone playing. The fish cake made by myself is added with shallots and stirrups. It is a taste that can't be bought outside, and the fish cake made by itself can be very elastic. It depends on technology. Unlike the inside, it is powder, glue, additives, etc. . . . The fish cake is crispy inside and the teeth are very good. It can also be cut into thin strips, put some soy sauce, peanut oil and sugar together. In the winter, you can eat this dish and send meals. The comrades working outside will guarantee homesickness. The taste is huh.

Ingredients:

Steps:

  1. Home Cooking Recipe: Shallots and horseshoes are cut into fine grains for use.

    Shallots and horseshoes are cut into fine grains for use.

  2. Home Cooking Recipe: Pork and fish are chopped, add salt and oil, use chopsticks to stir vigorously in a clockwise direction, until the gelatinous shape (the process is about 10 minutes), stir the glue, and the fish cake tastes will be elastic.

    Pork and fish are chopped, add salt and oil, use chopsticks to stir vigorously in a clockwise direction, until the gelatinous shape (the process is about 10 minutes), stir the glue, and the fish cake tastes will be elastic.

  3. Then add the shallots and stirrups, stir them evenly, lift the semi-finished products to the high place and throw them on the board. Throw a few more times.

  4. Take the appropriate fish and put it in the palm of your hand into a shape of a dumpling

  5. Heat the flat bottom non-stick pan, put some oil, turn the pot, make the oil in the pot even, put the fish in the shape of dumplings, fry a little, use a wooden shovel to press the fish cake, fry the yellow and then fry the other side .

Tips:

1. Remember that fish and pork are added at the same time, but they can also be used for all tastes. But if pork is added, pork is one-third or half of the fish. Don't overdo it. 2. Pork and fish are chopped, add salt and oil, use chopsticks to stir vigorously in a clockwise direction, until the gelatinous shape (the process is about 10 minutes), stir the glue, the fish cake taste will be elastic, do not do this One step, you can't make a delicious fish cake, the meat will be very scattered. Lift the semi-finished product to the high place and throw it on the board. Throw it a few times. When you eat it, it will be very elastic. 3. Add the shallots and stirrups to the fish cake. First, make the fish cake taste sweet and crispy, as well as the fragrant and simmering.


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