Corn Mackerel Intestines

Name: Corn Mackerel Intestines
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Spanish mackerel; 1/4 root corn; 20g Sweet potato starch; 2g salt; 10g oil; 50g Green onion ginger water

by coldly

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today’s lunch is a bit late, and my mother is always asking what I’m doing. Of course I’m making good food! I saw the fresh Spanish mackerel at the vegetable market today and bought it. Mom eats fish every day, but it’s always simple to cook. It is either steamed or slightly braised. When frying, Mom will say that it gets angry. It’s boring to eat like this every day! Spanish mackerel is very common in Shanwei, but many are made into fish balls. I will not make fish balls. I changed the shape to become sausages. If you add corn kernels to it, you will get a little corn. The fragrance! My mother usually saves a lot of money. She always counts the fish balls she eats. You can eat up to 6 fish balls for one meal, and you have to save one more for the next meal. This time, I only had two fish intestines at the beginning. Unexpectedly, my mother took the initiative to eat two more after eating, and then asked me when I bought it. Mom was a little surprised when I said that I made it by myself. She said it was very elastic and chewy, and it did a good job! Even the baby gnawed half a bit with his six small teeth! The method of this corn mackerel intestine is still very simple. In summary, it is three steps: scraping the fish → stirring the fish → squeezing into the mold and steaming. Is it very simple? Let's look at the detailed method below! "

Ingredients

Corn Mackerel Intestines

1. Take an appropriate amount of green onion and ginger, pat and chop the ginger. Soak the green onion into sections with water. If you have time, you can soak for a little longer. If you don't have time, soak it for ten minutes.

2. The corn kernels are blanched in water until they are about 70 to 80 mature. After the water is boiled, the corn kernels are boiled for about one minute, and then remove them in cold water.

3. Next, take the fish meat, use a knife to cut the skin of the fin, and then use your fingers to press the fish bone to separate the meat from the bone (it is easier with your fingers than with a knife).

4. Then use a stainless steel spoon to scrape up the fish from the tail. I weighed a little more than three hundred grams of the fish scraped from half of the fish here.

5. Put the fish into the meat grinder or the meat grinder cup of the food processor, add sweet potato starch, salt, soaked scallion ginger water and oil.

6. Turn on the food processor and stir until the resistance looks a little big. You don't need to wait for the food processor to stop by itself, about 2 to 3 minutes. If you stir for a long time, the middle of the cooking machine will heat up, which will affect the final elasticity of the fish, so use cold onion and ginger water to relieve it! The prepared fish paste looks very elastic, and the pressing is also relatively resistant. If you do this, you are equivalent to making it successfully!

7. Pour the fish puree into a basin, add the corn kernels and mix, then knead the fish puree and mix the corn kernels like kneading dough.

8. Then put it into a piping bag.

9. Squeeze the fish into the kitchen kitty sausage mold.

10. After boiling the steamer, put it in a mold and steam for 12 minutes, turn off the heat and simmer for two to three minutes, and you can eat it!

Tips:
There are a lot of words, people are more verbose, and it’s uncomfortable if you don’t write everything you know, and finally verbose. This fish intestine tastes more suitable for adults and older children. If you eat it, it is recommended to reduce a little starch or add 10-20 grams. You can choose one of the two, so that the texture will be a little softer. Steam this mold for two plates, which is 12 sausages!