How to make kamaboko? How are kamaboko made?

Ingredients: 20 kg of fish, 1 kg of corn starch, about 10 eggs, 1 kg of pork fat, half a kg of ginger, 3 taels of green onions, appropriate amount of white vinegar, appropriate amount of salt.

Production method: 1. Remove the meat on both sides of the fish and leave only the fish rack, and chop the fat into meat foam. Chop the ginger and green onions.

2. Remove the fish meat and chop it into fish foam.

3. Thicken, put the fish foam, pork foam, ginger, green onion white, white vinegar, corn starch, eggs (as long as the egg is white), put it in a basin, add an appropriate amount of water to soften.

Fourth, put an appropriate amount of salt, clockwise beating, to beat hard, until the combination of the strength of the thickening, there is spirit.

5. After the noodle steps are done, you can steam it, about 30 minutes or so, open the lid and put the egg yolk to cover the surface of the fish cake, and then steam it for 5 minutes.

Introduction to fish cakes: Fish cakes belong to surimi products. Surimi products are a kind of high-protein, low-fat, reasonable nutritional structure, safe and healthy deep-processed foods made of various seawater surimi or freshwater surimi as raw materials through a series of processing, and its food types include fish cakes, crab sticks, fried flowers, surimi bread, fish ham, fish sausages and shrimp cakes and other simulated foods.

This product can be eaten directly, or it can be used as an ingredient for platter, sushi, and hot pot, and is deeply loved by consumers at home and abroad.

Boneless, thornless, Q-elastic and refreshing kamaboko is no longer afraid of being stabbed.

The fish for more than 10 yuan is really delicious to make fish cakes.

How to make kamaboko recipe ratio:

How to make it: Crafting materials.

Ingredients. One and a half fathead fish tails (net fish meat is 800 grams).

Accessories. 280 grams of cornstarch.

300 grams of pork fat.

4 eggs. Ingredient.

40 grams of minced green onions.

400 grams of ginger water.

Rice wine to taste. Appropriate amount of chicken bouillon.

Pepper to taste.

Salt to make the right amount of steps.

Prepare the ingredients.

Finely chop the green onion bun, mince the ginger and soak it in 400 grams of boiling water, wash and chop the pork fat.

Separate the egg whites and yolks and place in a bowl for later use.

Let the fish seller remove the fish meat in advance, cook the fish bones in a hot pot, or fry the fish steak, and scrape the fish meat off with a spoon, and the fish red close to the fish skin will not be transported to Buzhou, which will affect the color of the finished product, and the large fish bones will be left on the fish skin.

Kamaboko. Use a knife to puree the fish and remove the fascia inside.

Put in a large container, beat the egg whites, add to the fish puree and stir well.

Add ginger water several times and stir well.

Stir into a paste.

Add rice wine, minced green onions, chicken essence and pepper to the fish puree and continue to stir well in one direction.

Add the cornstarch and stir in one direction.

When the fish paste is very sticky, pour the pork fat into the fish paste and continue to stir well.

Add salt and whip to strengthen.

Stir until the puree is thick and the stirring is laborious (about 10 minutes).

The cage drawer is laid with a damp cloth, the fish paste is poured into the cage drawer, the water is dipped in the knife surface, the fish paste is smoothed, the shape is made, the water in the pot is boiled, put the shaped fish mud cage drawer, cover the pot, and heat for 40 minutes.

After steaming, open the lid of the pot, stir the remaining egg yolk well, use a clean damp cloth to dry the moisture on the surface, and then use a brush to dip the egg yolk liquid on the cake surface, steam for three minutes, brush the egg yolk liquid again, and steam for three minutes.

After steaming, take it out and let it cool.

It can be sliced and eaten directly, or it can be used as a bad soup, hot pot, and stir-fry.

Ingredients. One and a half fathead fish tails (net fish meat is 800 grams), 280 grams of corn starch, 300 grams of pork fat

4 eggs, 40 grams of minced green onions, 400 grams of ginger water, appropriate amount of rice wine, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of salt.

Steps to prepare kamaboko.

Finely chop the green onion buns, mince the ginger and soak it in 400ml of boiling water, wash and chop the pork fat;

Separate the egg whites and yolks and place in a bowl for later use.

Let the fish seller remove the fish meat in advance, cook the fish bones in a hot pot, or fry the fish steak, scrape the fish meat off with a spoon, and the fish red close to the fish skin is not affected, affecting the color of the finished product, and the large fish bones are left on the fish skin;

Use a knife to puree the fish and remove the fascia inside.

Put in a large container, beat the egg whites, add to the fish puree and stir well.

Add ginger water several times and stir well to form a paste;

Add the fish puree fingers, rice wine, minced green onions, chicken essence, and pepper to continue to stir well in one direction;

Add the cornstarch and stir in one direction;

When the fish paste is very sticky, pour the pork fat into the fish paste, continue to stir well, add salt and whip to strengthen;

Stir until the fish puree is thick and the stirring is laborious; (Stirring for about 10 minutes).

The cage drawer is laid with a damp cloth, a part of the fish paste is poured into the cage drawer, (it is steamed in two times), dipped in water on the knife surface, smoothed the fish mud, the shape is made, after the water in the pot is boiled, put in the shaped fish mud cage drawer, cover the pot cover, and heat for 40 minutes;

After steaming, open the lid of the pot, stir the remaining egg yolk well, use a clean damp cloth to dry the moisture on the surface, and then use a brush to dip the egg yolk liquid on the cake surface, steam for three minutes, brush the egg yolk liquid again, and steam for three minutes.

After steaming, take it out and let it cool, you can slice it and eat it directly, or you can make soup, eat hot pot, and stir-fry.

Here's how to make kamaboko:

Tools Ingredients: pork fat, grass carp, mung bean starch, ginger, green onion, egg.

1. 20 grams of coke powder, 20 grams of chopped green onions, 500 grams of pork fat meat diced, 500 grams of fish meat cut into Hengyuan.

2. Separate the egg white and yolk of the egg, put the fish into the wall breaker, pour in the pork fat, pour in the minced ginger, chopped green onion, egg white, and puree.

3. Pour into a bowl, 5 grams of pepper, 5 grams of chicken powder, 5 grams of salt, stir well, marinate for 30 minutes, 250 grams of mung bean starch, stir evenly.

4. Brush the oil in the container, to the meat puree and egg yolk, shake well, put it in the pot to separate the water, and steam it over high heat for 30 minutes to remove the mold and slice.

5. In this way, the transportation is completed.

The following ingredients are required to make kamaboko:

500 grams of fish meat (Genjin can use sea bass, cod, etc.).

100 grams of yam - 1 green onion - 1 ginger - 2 garlic cloves - 1 egg - appropriate amount of starch - appropriate amount of salt - appropriate amount of pepper - appropriate amount of oil Method:

1.Remove the bones and skin of the fish and cut it into small pieces; 2.Peel the yam and cut it into small pieces; 3.

Finely chop the green onion, ginger and garlic and set aside; 4.Put the fish and yam into a blender and mix into a delicate surimi; 5.Put the surimi into a large bowl, add minced green onion, ginger and garlic, appropriate amount of salt, pepper, 1 egg, appropriate amount of starch, and stir well with your hands; 6.

In the land of Jingchu, the land of fish and rice, kamaboko is a super famous specialty, and it tastes particularly fragrant when you usually cook soup with some kamaboko. To make kamaboko, it is very important to choose the right proportion. Next, let's take a look at the tips for making kamaboko, I hope it will be useful to everyone!

Add mung bean starch or cornstarch.

The minced fish is beaten with cornstarch and steamed into a delicate and elastic kamakomi cake with an attractive white color against the backdrop of egg yolk.

Raw materials. Ingredients: 1 herring (about 3 kg), 500 grams of pork fat, 10 eggs.

Seasoning: 50 grams of salt, 1 kg of ginger water, 20 grams of minced green onion, 5 grams of monosodium glutamate, 250 grams of mung bean starch, 5 grams of pepper.

Method: 1. Slaughter and wash the herring, cut it from the back, remove the spine and chest spines, push off the fish skin from the tail knife, take the white fish meat from the two pieces of fish, and chop it into puree with a knife.

2. Cut the pork fat meat into cubes, put the minced fish into the basin, take 10 egg whites and beat them with chopsticks, add them to the minced fish and stir evenly, then add the ginger water and stir in one direction, then add the minced green onion, starch, salt, monosodium glutamate, pepper, stir until the minced fish is viscous and strong, put in the diced fat meat, and stir together to form a fish paste.

3. Spread the steamer with wet gauze, pour in the fish paste, smooth it with a knife (about 3 cm thick), cover the cage cover, steam for 30 minutes, uncover the cage cover, use clean gauze to dry the surface moisture of the fish cake, evenly wipe the egg yolk on the surface of the fish cake, cover the cage cover, and continue to steam for 5 minutes.

4. Flip the fish cake on the board after cooling, and cut it into 6 cm wide and 4 cm thick (the fish cake is thicker than the raw embryo when steamed), and then you can process all kinds of fish cake dishes.

Ratio: 10 kg of grass carp: 100 grams of lard: 100 grams of starch: 30 eggs, green onions, ginger and garlic to taste, do not add more.

Steps: 1. As long as the egg is white, the grass carp removes the fish bones and bones and stirs into fish puree, the lard is crushed, and the ginger and green onion are finely chopped.

2. Add the egg white, add the corn starch, stir until strong, then add the grass carp puree and lard and continue to stir until strong.

3. Add a little water, add an appropriate amount of salt, chicken essence, minced ginger, and minced green onion and continue to stir evenly (you can float up by yourself in the water).

4. Put it in the steamer and steam for about 15 minutes.

5. Prepare red paper and egg yolk liquid, coat the egg yolk liquid after steaming, dot the color, let it cool and put it in the refrigerator.

1. The main ingredient must be fresh live fish (the type with fewer spines, such as grass carp), and the clean fish bones and red fish meat should be removed during processing, so that the fish cake will be tender and white;

2. The green onion and ginger should not be chopped, and some egg whites and cornstarch should be added to adjust the taste, and the proportion of ingredients can be set according to your preferences;

3. Similarly, the fat added must be soaked in advance, and the amount should not be too much, otherwise it will be a little greasy, and it should be fully stirred;

4. The steaming time should not be too long, generally 20 minutes on medium heat, and then steam back for 5 minutes after the egg yolk is added;

The ratio of fish to pork is 4:1The specific method is as follows, first prepare the materials: grass carp meat:

400 grams, corn starch: 70 grams, eggs: 3 pieces, water:

170 grams, green onion: 20 grams, ginger: appropriate amount, cooking wine:

Appropriate amount, pork fat: 100 grams, salt: 7 grams.

Brief introduction. Fish cake is rich in nutrients, high in protein, with an average of 10g to 100g, and is a high-quality complete protein, which is easy to be absorbed and utilized by the human body. The fat content is low, and most of them are unsaturated fatty acids, which play an important role in preventing cardiovascular diseases, reducing serum triglycerides, cholesterol and platelet aggregation.

Since the kamaboko is steamed and matured, it is not fried in hot oil, and there is less nutrient loss, and it is a nutritious food that meets the requirements of modern diet.

Prepare the ingredients.

2.Cut the fish into cubes, prepare a little green onion, and five slices of ginger.

3.Chop the fish and pork, ginger and shallots together.

4.Chop and put it in a large bowl, add a pinch of salt, a pinch of pepper, and a pinch of chicken bouillon.

5.Add the starch, and the egg white, stir well, and keep the egg yolk for later use (only take the egg white, my eggs are relatively small, I used the egg whites of two eggs, if the eggs are larger, one is enough).

6.Put the mixed meat puree in a piece of gauze, beat it tightly, arrange it, and use the back of a knife to smooth out the sorted fish cake.

7.Put it in a pot, cover and steam for about eight minutes, at which point pour the remaining egg yolks into a bowl and beat well.

8.Brush the egg wash once and continue to steam with the lid on for about a minute.

9.Brush the egg yolk liquid again, steam for about a minute, and repeat almost three times, and the color of the skin will be very yellow and beautiful.

10.Remove and refrigerate for a few minutes. Cut off the uneven parts on all sides, cut one to two centimeter slices, the knife must be sharp, and the knife slides up and down to cut slowly.

11.Place on a plate.

12.Finish.

A home-cooked preparation of kamaboko.

Family version of fish cakes, pure natural health food, very suitable for the elderly and children, eat fish without fish bones. Hot pot, soup, stir-fry, fry, fry, all are available.

Ingredients: 1 grass carp.

500 grams of pork fat.

Ginger water 100 grams.

20 grams of minced green onions.

15 eggs.

Salt 35-40 g.

Starch 300 grams.

Cooking wine to taste.

The homemade method of the kamaboko.

I bought a ten-pound grass carp, the bigger the meat, the more Q bomb, and the disturbing boy is tight. Deboned and removed the red meat, only about 5 catties of net meat were taken.

1. After removing the fish bones and skin, the fish fillets are cleaned and the meat is obtained. Add a few drops of cooking wine to the water and soak the fish fillets for 30 minutes, changing the water halfway.

Mainly to get rid of fishy smells. Cut off the red meat next to the skin.

2. Cut the fat into small pieces.

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3. Puree the fish and fatty meat. Halfway through the addition of ginger - from the fight in. Slow Wang.

4. Finely chop the green onion, as long as the white part of the green onion is the best. The use of green onion white is to make the cake more beautiful when steamed later.

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5. Separate the egg whites and yolks.

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6. Put the chopped green onions, fifteen egg whites, and 300 grams of edible starch (I added handmade sweet potato starch), and put them into the minced fish puree and always whip them in one direction. Add water (about 35 40 grams of salt, and finally add it when the stirring is almost complete, and then whip for a while).

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7. The beaten paste should be slightly drier than the kind of paste that is usually prepared and hung, prepare a bowl of water, put some fish paste in the bowl, and can float on the water surface, the fish paste is stirred;

8. Prepare the steamer, pour in the fish paste that has been whipped, be sure to whip it vigorously, otherwise the steamed finished product will taste rough and unpalatable. At this time, the steamer has been boiled with water, and the pot is served.

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9. Steam on high heat for 30 minutes, open the lid, and use a kitchen paper towel or a clean kitchen towel to absorb the water vapor falling from the surface of the fish cake. Remember, be sure to absorb the water, otherwise the egg yolk will be separated from the fish.

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10. Pour in the beaten egg yolk liquid and spread evenly.

11. Then steam over high heat for five minutes.

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12. Remove from the pot, divide into chunks and let cool. At this point, the kamaboko is ready to eat. You can slice it when eating. Hot pot, soup, steaming, you can do it. Especially for the elderly and children, it is very delicious.

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13. The excess surimi, I fried it into balls.

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14. It's really the best ingredients for home travel.

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Stewed soup, can also be clear soup.

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Tips: Fish should be made lightly rather than too salty. It is light, and you can also add salt to taste later. If it's salty, it's not tasty.