Chinese Food
Fish and egg
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Cooking ingredients
Cooking Steps
Step1:Cut salted egg yolk into large pieces and set asid
Step2:Marinate the fish and scrape out the mashed fish with a knife
Step3:Add seasoning to the minced meat and stir in the same direction
Step4:Put on the gloves, pull them up and beat them inside the plate until you feel elastic with your hands
Step5:Boil the oil, salt, ginger and scallion water in a small pot. Cut the bottom, clean the hands, and extrude a circle from the tiger's mouth
Step6:Press a cut salted egg yolk into the squeezed fish egg
Step7:Put the spoon into the boiling water and boil until it floats
Step8:In another pot, boil a pot of high soup and put it in to wash the lettuce leaves and fish eggs, and then turn off the heat
Step9:Sprinkle some white pepper and scallion.
Cooking tips:I like to choose dace meat. The eggs, fish cakes and fish cakes made of the thin and crispy meat are very smooth and elastic. People all know that. The fish must be soaked and then flushed with blood. Only when the eggs are made can they be white and have no fishy smell, and they must be beaten until they touch the eggs that are made elastically to play their teeth. In other words, this beating is called tarting. There are skills in making delicious dishes.
