Cod Stuffed Gluten

Name: Cod Stuffed Gluten
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 240g Cod; 1 piece egg; 80g Pork filling; 50g starch; 1 tsp salt; 2 tsp Rice wine; 1 tsp Sugar; 1/2 tsp pepper; 8 Oil gluten; 1 tablespoon Vegetable oil

by You Ma Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I originally wanted to make cod balls, but the quality of the cod was really bad this time. The meat is dry and old.

Added egg white, added starch, and added minced meat, but still can’t make it gelatinous,

Finally, I could only bring a bag of oily gluten and stuff it all in.

After simmering on a low heat, the soup is thick and white, and after biting into the soft outer skin, a whole and juicy cod ball appears inside.

It seems that it can be remedied.
Although it is not as elastic as other fish balls, the taste is much better than pure fried cod.

So don't be discouraged if you buy poor quality cod, you can still bring it back to life by another method.

Cod Stuffed Gluten

1. The cod section should be thawed naturally, it must be thawed naturally, otherwise the meat quality will be worse

2. Cut the fish into small cubes, if there are thorns, remember to remove them

3. Put the diced fish and minced meat into a blender and smash into a puree

4. Add rice wine, sugar, salt, starch, pepper and mix well again

5. Add appropriate amount of egg white to adjust the dry humidity of the meat puree and increase the viscosity at the same time

6. After the meat is minced, it is repeatedly scratched and beaten with hands to make the meat as sticky as possible.

7. One serving of oily gluten

8. Take one and dig a hole next to it, empty the inside as much as possible, and fill it with meat

9. Disperse the remaining egg yolk and egg white thoroughly

10. Dip the mouth of the oily gluten stuffed meat in the egg mixture

11. Put a little oil in the frying pan to heat up, and solidify the side that has been dipped in the egg mixture to prevent the fish from spreading out