Homemade Fish Tofu

Name: Homemade Fish Tofu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pollock; 2 pcs Egg white; a little pepper; Some salt; Some very light blue; Some ginger; a little Sugar; 2 tablespoons Potato starch

by Flying swallows

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Every time I eat hot pot, I order fish tofu the most. Not only do girls like to eat it, but also our adults, but after eating it, I wonder if there is fish in the fish tofu? It tastes fishy, but I feel like I am eating a bunch of fish tofu mixed with additives and starch. As a food expert, I can cook it myself for my children. At least eat it without worry, food safety issues Too much out.

When I went to the supermarket a few days ago, the girl saw the fish tofu and fish balls in the freezer again, so I had to buy it for her, so I could say that I finally coaxed it down, provided that she was allowed to go home and make her fish tofu, which happened to be frozen in the refrigerator. Both the pollock fish and pansa fish fillet are made for her. The fish tofu is ready, and the girl is happy to eat. She said that mom’s made it is much better than the one you buy. As long as you want to eat it as a mother, please you do. "

Ingredients

700g Pollock
2 pcs Egg White
a little Pepper
Some Salt
Some Very Light Blue
Some Ginger
a little Sugar
2 tablespoons Potato Starch

Homemade Fish Tofu

1. Prepare the raw materials, thaw the cod, wash and control the moisture.

2. Remove the fascia from the cod, then cut into small pieces.

3. Put the cod fish into the cup of the wall breaker (a cooking machine without a wall breaker is also possible).

4. Add egg white, scallion and ginger slices, and put ginger and scallion to remove fishy. If some children don't like the taste of scallion and ginger, you can omit it, and squeeze a little lemon juice to help remove the fishy.

5. After the wall breaker cup is installed, turn on the power and press the electric cleaning button several times to make fish paste. During this period, the fish paste is pushed down with the aid of a stirring rod, and the fish paste is better.

6. After the fish paste is beaten, you can see the smoothness through the glass. You don't need to beat it again at this time, you can pour it out for the next step.

7. Put the fish paste in a container, add salt, sugar, pepper, potato starch (cornstarch is also fine).

8. Stir it clockwise so that the steamed fish tofu will be delicious.

9. Put oil in the mold, spread the stirred fish paste in the mold, be sure to press firmly, or the steamed fish tofu will have holes, which will affect the appearance and taste. Cover it with tin foil or heat-resistant plastic wrap, and steam Steam in a pot on medium-high heat for 40 minutes, or cover the tin foil oven and bake at 170 degrees for 35 minutes. Remember that the mold must be high temperature resistant and can be put into the oven.

10. The steamed or grilled fish tofu is taken out and allowed to cool and cut into pieces. At this time, you can eat it directly. If you want to eat fish tofu with a crispy skin, just fry it in a frying pan to have a crispy crust.

11. Put a little oil in a non-stick pan and fry in the diced fish tofu over medium heat. If you are not afraid of wasting oil, you can pour more and deep fry it better.

12. The fried fish tofu has charred shells on several sides, and a bulging belly is enough. Take it out and let it dry for a while before eating, otherwise it will burn your mouth!

13. Finished picture.

14. Finished picture.

15. Finished picture.

16. Finished picture.

17. Finished picture.

18. Finished picture.

Tips:
hint:
1. I made this fish tofu twice. In general, pangasius has a better taste and taste than pollock fish. Therefore, it is recommended to make this fish tofu with pangasius. The grilled one is firmer than the steamed one. If there is no oven, Steamed can also be used.
2. The fish paste must be stirred vigorously, otherwise the steamed fish tofu will spread out and the taste will not taste good.
3. Don't have too many seasonings. Pepper, salt, sugar, egg white, green onion and ginger can be omitted. Squeeze a little lemon juice to remove the fishy.