Fish, how to make tofu delicious, how to make tofu fish delicious

Meat foam tofu, meat foam and tofu are a perfect match, and they are delicious to burn casually.

Fish tofu. Fish tofu, also known as fried fish cake, is made of fish as the main ingredient, ground into meat paste with other auxiliary materials and extruded into blocks, cooked and fried, because it has a good appearance of golden yellow, and can eliminate the fishy odor, favored by consumers.

Chinese name. Fish tofu.

Main ingredient. Freshwater fish.

Classify. Surimi products, marine bionic food.

Taste. Light.

Peculiarity. Convenient and tasty, suitable for all ages.

Fast. Navigation.

Food Ingredients Practices, Nutritional Value Quality Standards.

Menu features. The food is fragrant, elastic and nutritious.

Food ingredients. Egg white.

Fish syrup, egg white, tapioca starch, corn starch, soy protein emulsified pulp, ** Bao, Chaoba flavor, meat essence powder, monosodium glutamate, sugar, refined salt, water (reference), soy protein isolate, lard, ice water, sodium caseinate. [1]

Method. Defrosting flakes, pulping and molding, boiling and frying, cooling of finished products, quick-frozen packaging[1].

Defrost the flakes. Fish tofu.

According to the recipe, all raw materials are mixed with a cutter at high speed and cut to a jelly state to make soybean protein emulsified slurry.

Defrost the flakes. The surimi is naturally slightly thawed, planed into slices, and moved on to the next process.

Beating and molding. After slicing, the slurry is poured into the chopping pot, chopped and mixed until the surimi grains are thawed, and then salt is added and mixed at high speed until the slurry is shiny and viscous (during the period, the slurry temperature is adjusted with ice water not more than 6), and finally other auxiliary materials, starch, ice water, and flavor are added in turn and mixed well.

Boiled and fried. Deep-fried kamaboko.

After the slurry stands for half an hour, the surimi is squeezed out in the shape of a fish cake with a forming machine, and the water is cooked.

When the frying line is 170 meters, add the cooked fish cake and remove the oil from the pan in 45 seconds.

Quick-frozen packaging. After the fried fish cake is spread out and air-cooled, it is quick-frozen and packaged. [1]

Nutritive value. Fish protein is composed of salt-soluble proteins, water-soluble proteins, and collagen-based proteins. Since ancient times, no feast without fish, fish has always been loved by people for its high protein, low fat, delicious and easy to absorb characteristics.

Scientific studies have shown that fish is a nootropic food, which has an extremely huge effect on the intellectual development of children, the middle-aged to relieve stress, refresh the mind, and the health and longevity of the elderly. [1]

Fish. Quality standards.

Sensory indicators. 1.The appearance of the finished product is neat and beautiful, and the golden yellow is uniform and shiny.

2.The product is more elastic, the cut surface is delicate, shiny and no bubbles, and has the unique flavor of fried fish cakes.

Have you ever eaten pot-wrapped tofu?

Cut the tofu into cubes and cook in water, fry golden brown in the pan, and add the green onion and garlic sauce.

Cut the tofu into strips and fry it in a pan, sprinkle with barbecue ingredients, and you're done!

Tofu is very healthy without fermentation, and it can be used for bibimbap and noodles.

Big Ga tooth fish stewed with tofu.

This seven-flavor tofu is for everyone, let's learn together!

Prepare a flat plate, spread a layer of oil paper on the flat plate, pour the fish paste into the flat plate, wipe it with a spatula, put it in a pot and blanch it with cold water, boil it and steam it over medium heat for 25 minutes, take it out and cool it a little after steaming, cut it into your favorite shape, brush a little oil in the pot, put in the fish tofu when the oil is hot, turn it golden brown, and then remove it from the pot.

There are a few things to pay attention to when making this fish tofu. First, you want to use dragon fish, because this fish has no spines and is convenient to eat. Second, don't pour the onion and ginger water directly into it at once, and add it to the meat filling in two parts, which can better remove the fishy smell.

Third, when frying fish and tofu, don't turn it over immediately, first fry one side until golden brown, and then turn it back in the spring preparation.

Pay attention to the above points. Delicious fish tofu will not fail. The fish tofu that comes out of this way tastes soft and delicious, and it is very elastic when squeezed.

It has a strong fishy smell in it. It can usually be placed in a large pot. If you can't eat it, you can put it in the refrigerator.

Just take it out and cook it when you want to eat it. When eating hot pot, some fish and tofu steak will be very fragrant.

Tofu fish is a very delicious and delicious home-cooked dish, with fried tofu with grass carp stew, tofu inhales the fresh juice of the fish, and the finished product tastes very delicious and delicious, so I will share it with you below.

1 grass carp, 150 grams of fried tofu, appropriate amount of parsley, green garlic, ginger slices, bell pepper, 2 tablespoons of light soy sauce.

01 Chop the fish into pieces, add an appropriate amount of salt and marinate for a few minutes, cut the fried tofu into two sides, and prepare the parsley, green garlic, ginger and garlic.

02 Heat the oil in a pan and fry the fish over low heat.

03 Fry until browned, then add shredded ginger and garlic and stir-fry.

04 Then put all the ingredients in, add 2 spoons of light soy sauce and 1 bowl of water, cover the pot and boil over high heat and simmer for about 7 minutes, and the very delicious tofu stewed fish is ready.