Invigorating Stomach and Spleen Fish Sausage
1.
Remove the scales and internal organs of the fish and wash it. Place the knife on the chopping board, cut the knife from the tail, and slice it against the spine of the fish to the head of the fish.
2.
This is a good piece of fish, the same operation on the other side.
3.
The blade scrapes out the fish paste from the direction of the fish head to the direction of the fish tail.
4.
This is the scraped fish paste, all attached to the knife.
5.
Slowly scrape the whole piece of fish, this is the remaining fishbone. The flesh between the bones and the skin is more red. These red fish are more fishy, so I threw them all away.
6.
The scraped fish is more than 500 grams. In order to make it more delicate, use a knife to chop it again. It is said that it is better to chop with the back of a knife. I was impatient, so I chopped with a knife. Another advantage of chopped fish paste is that you can check for fish bones and remove them if there are any.
7.
After the fish paste is chopped, beat it with your hands to make it stronger and season it. This is a collection of materials used, and the amount is shown in the above material list.
8.
Green onion ginger water is like this: shred the ginger, mince the spring onions, add 100 g of water (cold), pinch it with your hands, pinch until the water turns slightly green, let it stand for 15 minutes, filter out the onion ginger, and reserve the water for later use.
9.
Vegetable paste: Peel the yam on an iron stick and cut into small pieces. Cut the broccoli into small stalks, wash and blanch in a pot under boiling water for 1 minute, remove cold water, and chop into pureed together.
10.
Put on disposable gloves and start whipping. First add salt and sugar, grasp and pinch evenly.
11.
Then add the egg whites, which can be added in 2 batches, each time until the fish is sticky and then added again. Pay attention to the method of whipping: make five fingers into claws and stir in one direction, not clockwise and counterclockwise.
12.
Then add scallion and ginger water in several times, about 1 to 2 tablespoons each time, and beat until thick and add another spoonful. The whipping method is the same as above.
13.
80~100 grams of green onion ginger water can be added, and novices can add less. After the water is added, beat it until it is sticky. Grab the fish paste with your hands and beat it down for about 20 times. At this point, the mashing is complete, and the seasoning begins.
14.
Add Chinese pepper powder, white pepper powder, shrimp skin powder, oyster sauce, starch in turn, and beat in one direction evenly.
15.
Add vegetable puree, beat evenly, add corn oil and beat evenly, cover with plastic wrap and refrigerate for 30 minutes
16.
Take a disposable piping bag (or a thicker fresh-keeping bag), put the sharp corners into the cup, turn the mouth of the bag out of the cup, and put the broccoli, yam and fish paste into the piping bag. Scrape the fish paste to the corner of the bag with a scraper, cut a hole in the corner of the bag, and squeeze the fish paste into the sausage mold.
17.
Put the water in the steamer to boil, put the fish sausages in the steamer, and steam on high heat for about 10 minutes.
18.
The freshly steamed fish intestines will expand, and the lid will be opened, and it will shrink a little after letting it cool.
19.
The finished product!
Tips:
1. As the saying goes, "herring tail and white fish head" means that the head of silver carp and the tail of herring are more delicious, so the owner of the fish market often cuts these two kinds of fish for sale, and the price of silver carp head may be It's more expensive than buying a whole fish. The flower chain fish tail is cheaper, I bought this fish tail for only 8 yuan. Although it is cheap, the nutritional value is not compromised-it is rich in protein and amino acids, fat, niacin, calcium, phosphorus, iron, carbohydrates, multivitamins, and has the ability to dispel the cold, nourish the skin, and nourish the skin. Efficacy, can cure stomach cold, abdominal pain, bloating, cold cough, dry skin and other symptoms.
2. I made this fish sausage mainly for toothless elderly people. The taste of the elderly is degraded, so the seasoning is more heavy. The old man in my family eats it directly and likes it very much. For light-tasting students, please adjust the amount of seasoning according to your own taste.
3. The red fish meat between the fish skin and the bone has a strong smell, so it is recommended to discard it. But I left the fish skin, marinated it and fried it, it was also delicious.
4. Be sure to beat the fish paste in the same direction when whipping the mashed fish. When adding water, you must add a small amount several times, each time until it becomes thick and thick, then add another time.
5. Those who don't like starch can not add it.
6. I like green onion and ginger water very much. I learned it from a pear blossom pressed crabapple from a chef. He said that rice wine should not be added when making meat fillings because the rice wine has a sour taste. I tried it a few times, and the effect of adding green onion ginger water to remove fishery is excellent.
