Fish Glue Stuffed with Dried Tofu
1.
Pork and fish meat, chopped into puree by hand with a knife, will taste better than minced with a machine.
2.
Add the chopped meat and chopped chives and ginger, and chop it as much as possible.
3.
Add all the marinades, stir well and tart until the gums are ready for use. This dish must be completed with the viscosity of the isinglass, so no water is added to the fillings.
4.
Choose the original flavor of dried tofu to be more delicious. Don't choose the smoky flavor, clean it, drip dry water and marinate it with fine salt powder for half an hour, and then cut it in two into square pieces for later use.
5.
Take a piece of dried tofu, take an appropriate amount of isinglass, and smooth it with a knife.
6.
Then cover with another piece of dried tofu and press it lightly to make the two pieces of dried tofu stick together.
7.
Repeat the above steps to finish all the tofu.
8.
Beat the eggs until you can't see the egg whites. You don't need to beat them.
9.
Add the stuffed dried tofu and roll to make each side stick with egg liquid.
10.
After sticking the egg liquid, roll over the cornstarch and stick the dry powder.
11.
Repeat the above steps piece by piece, and then spread out on the chopping board to allow the dry powder on the surface to fully absorb water, so that the next step will not get the dry powder full of oil.
12.
Turn on the oil pan, when the oil temperature is 70% hot, add the stuffed tofu and fry it.
13.
Fry until golden, the tofu is dried into oily tofu shape and ready to be out of the pan, decorate with chopped green onion, and prepare some spicy, sweet and sour dipping materials to serve together. You can just dip it with whatever taste you like.
Tips:
The dishes are served with the dipping ingredients, mainly for the sake of people who drink alcohol, most of them are chatting, drinking and eating side dishes, and the crispness of the appearance can be retained for a long time without returning to the pot. If you are going to make it with rice , It’s best to return to the pot and make a thin juice before serving, so that it won’t feel dry with rice.
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