Fish tofu Fish balls What kind of surimi is added to fish dumplings?

How do you make fish tofu delicious? Can you buy fish tofu in the supermarket? Fish tofu is made of fish meat as the main ingredient, ground into meat puree 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, the food is fragrant, elastic, and nutritious, it is a good material for hot pot, stir-fried vegetables, and spicy hot.

Can you buy fish tofu in the supermarket? Of course you can buy it. If it is sold in a large supermarket, the purchase channel should be ***, so it must be much safer than those roadside stalls and markets, and it should be safe to buy.

How do you make fish tofu delicious? Fish tofu mixed with jellyfish is a good gourmet dish, the method is to cook the fish tofu and cut into strips, the coriander is washed and cut into sections, the jellyfish is seasoned with the seasoning package that comes in the bag, the fish tofu cut into strips is buckled on it, drizzled with chili oil and pepper oil, and the coriander is placed on the top.

Simple, authentic, and the fish tofu is really delicious

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Salmon head soup.

Ingredients for salmon head soup.

A detailed explanation of the steps of the salmon head soup.

1 to taste. Sprinkle the salmon head with salt and white pepper on both sides.

2. Stir and marinate.

Spread well and marinate for 15 minutes.

3. Heat the pan and remove the oil.

Heat the pan with oil and sprinkle with a pinch of salt.

4. Stir-fry incense. Stir the ginger slices and remove them until fragrant.

5. Fry the fish head. Add the fish head, skin side down, and fry over medium heat until the skin is slightly wrinkled and turned over.

6. Pour boiling water.

Then pour in boiling water, to fill up all at once. It's best to have no head over the fish.

7Skim off the foam.

Cook on high heat for 5 minutes, skimming off the foam.

8. Simmer. Then add a spoonful of white miso, stir well, reduce the heat, cover and simmer for about 20 minutes.

9. Add tofu.

When the soup gradually thickens, add the tofu cut into small pieces and continue to cook for 2-3 minutes, then turn off the heat and remove from the pot.

10. Finished product drawing.

Finished product drawing.

The best thing to eat is fish-flavored tofu, so let's explain how to make fish-flavored tofu today.

Cut the tofu into cubes and chop the green onion, ginger and garlic.

Pour the tofu into a pan with hot oil. Fry the tofu and remove it.

<> Stir-fry the minced green onion, ginger and garlic until fragrant, add chopped pepper, add an appropriate amount of water and bring to a boil.

<> put the tofu in and put in an appropriate amount of peppercorns.

When the water has almost evaporated, pour in the prepared sauce (2 spoons of soy sauce, 1 spoonful of light soy sauce, 1/2 spoon of soy sauce, and an appropriate amount of cornstarch).

<> finally reduce the juice and add some chopped green onions.

Fish tofu and fish balls are prepared separately:

Fish tofu: Use a variety of light water fish, shrimp and saltwater fish as raw materials to condense into white tofu with clotted fat, no scales and no thorns, fresh and tender meat, high nutritional value, and pure natural green food. Fish protein is composed of salt-soluble protein, locust water-soluble protein, and collagen-based protein.

The principle of fish tofu production is to eliminate the influence of water-soluble protein in the production process, prevent fish tofu from liquefiing again after curing, give full play to the role of salt-soluble protein and collagen protein, and also make full use of the nutrients of fish, which not only increases the calcium content of the product, but also supplements other nutrients.

Fish balls: The skin of the fish balls is made with fresh large fish, and the head, tail, bones, and bones are removed, and then stirred vigorously until the fish meat becomes sticky and the fish is destroyed by the fish puree. Fish balls are characterized by filling in the heart.

Make fresh fish meat with sharks and eels, debon, wash and chop into fish ball sauce; After that, salt water is added in batches to mix, and then dry starch is added, and mixed into a fish soup paste. At the same time, the pork belly is chopped into a sauce, the dried shrimp is chopped, and soy sauce, monosodium glutamate, and green onion white are added for filling. When wrapping, use a special fish ball spoon, take the filling and wrap it in fish soup paste, knead it into a ball shape by hand, put it in a basin of clear water, and place it in a pot of cold water to cook over low heat.

Pick it up and dry it in a bamboo sieve to eat.