How to make fish cakes

It is a happy thing to take time to make a delicious and nutritious home-cooked meal for your family and watch your family happily eating what you cooked. The dishes do not need to be too complicated. The method of making Niannian You Yu Bubugao (fish cake) is not complicated, which can bring convenience to those female friends who are busy with work and take care of their families.

1. Buy the back of a grass carp, clean it, and use a knife to remove the white meat (two pounds of white fish meat can be removed from three pounds of raw materials). The red meat and skin will affect the color of the finished product, so keep them for cooking.

2. Soak the minced meat slices in clean water for ten minutes to remove the blood, changing the water twice (this way the fish cake will be white)

3. Prepare the ingredients for soaking the fish: 2 liang of cornstarch, 5 eggs, ginger and scallion, chopped fat meat

4. Separate the egg white and yolk, and cut the ginger and scallion.

5. Take out the soaked fish and drain the water

6. Put the fish into a food processor together with ginger and scallion to make fish paste (you can chop it manually if you are not afraid of getting tired), and remove the fish bones that are not broken for easy consumption

7. Use an egg beater to beat the egg whites into the fish paste in batches (the egg beater I exchanged in Xiangha comes in handy, it would be too much trouble to beat it by hand)

8. Dissolve the cornstarch in half a pound of water, add the fish paste in batches, add the chopped fat grains, appropriate amount of salt and pepper, and continue to beat

9. Beat until the fish paste starts to stick to the egg beater and it becomes difficult to beat.

10. Put water in the steamer, put the fish paste into the oiled mold (there are special molds for steaming fish cakes, I don’t have them, so I used a heat-resistant glass bowl), press appropriately, smooth the surface with clean water (the beaten fish paste is very sticky, dip it in water to prevent it from sticking), put it into the steamer and steam it over high heat, then turn to medium heat for 15 minutes

11. Turn the stove to low heat, open the lid and press the surface of the fish cake with your hands dipped in cold water. If it rebounds, it means it is cooked. Use a clean rag to dry the surface moisture, then break up the egg yolks separated earlier, and use a cabbage leaf or a barbecue brush dipped in the egg yolk liquid to brush the surface of the fish cake.

12. Cover the pot and keep it on low heat for 5 minutes. After the egg liquid on the surface solidifies, open the lid and brush it with egg yolk liquid again.

13. After another five minutes, turn off the heat, take out the steamed fish cake and let it cool slightly.

14. Use the tip of a knife to cut a circle along the edge of the bowl, turn it upside down on the chopping board, carefully take out the cake, let it cool slightly, slice it, and put it on a plate.

15. You can eat it directly, and then cook it in hot pot, steam it, fry it, etc.

From the introduction, it is not difficult to see that the method of Niannian Youyu Bubugao (fish cake) is very easy to master. Even if you are someone who has just learned to cook, you can make it very well. As for the appearance of the dish, it is not important, what is important is the taste.