Cod Sausage
1.
Ingredients: 200 grams of cod (pure meat), 1 egg white, 20 grams of starch.
2.
Dice the cod and mix with 1 egg white to puree. >>After the cod is cleaned, wipe off the water, otherwise it will interfere with the final thinness.
3.
Add a few drops of cooking wine, add 20 grams of starch and mix well. After whipping for 2 minutes, the finished product will be much fluffy and soft. Of course, if you don’t like the over-fluffy taste, don’t whipped it. >>If you want to make "cod and cheese sausage", if you want to put cheese/cheese, you can put it here, and it will not affect the amount of other ingredients.
4.
Put it in a piping bag.
5.
Cut the tin foil section by section, and squeeze the cod fish paste on the tin foil. >>The cod mud is thinner and not very thick. This is related to the size of the egg white and the amount of starch. Don't make it too thin the first time you make it. I'm afraid you won't be shaped, but too much starch will not taste good. Don't choose too big eggs.
6.
Wrap it up and tighten both ends.
7.
Put it in a pot and steam for 15 minutes on cold water.
8.
The finished product has small holes like cakes, and it also has a soft texture.