Chinese Food
Fish tofu made by ourselves with real fish. There will be no shortage of hot pot materials after learning it.
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Fish tofu made of Longli fish. Add egg and tapioca starch. Taste q-shaped. Fresh and delicious.
Cooking ingredients
Cooking Steps
Step1:Remove the white tendons from the dragonfish. Cut into small pieces.
Step2:Use 1 spoon cooking wine, a little salt and 1 spoon white pepper. Mix well and marinate for 5 minutes.
Step3:Put the marinated Longley into the blender and mash it.
Step4:Add 1 tablespoon ginger and 1 egg to the fish puree. Stir evenly in one direction. Finally, add cassava starch and continue to stir until the fish puree is smooth without dry powder.
Step5:Oil the mould. Pour in the fish mud and smooth it. Preheat the oven at 160 ℃. Heat it up and down for 25 minutes.
Step6:Take out and cut into small pieces after cooling.
Step7:When the oil temperature is 60% hot (135 ℃), fry the fish tofu. Turn it over a few times to fry the surface into golden yellow.
Cooking tips:You can add a little water when you feel dry. When the oil temperature rises to 60%, you can see bubbles in the oil pan. It doesn't take a long time to fry fish and tofu. It can be fished out after discoloration. The color will be darker after cooling. Fish tofu with tapioca starch will have a strong taste of fish. There are skills in making delicious dishes.
