If you want to eat fish tofu, you don't need to buy it, you can make it in 1 ratio, the ingredients are really additive, delicious and nutritious

Today I will share with you the method of homemade fish tofu, the ingredients are really additive, delicious and nutritious, and you don't have to buy and eat it again.

【Homemade fish tofu】

Prepare fish fillet, corn starch, salt, eggs, green onions, ginger, white pepper, light soy sauce, cooking wine, and cooking oil.

1. Longli fish fillet has no spines, which is more convenient to handle, and you can also choose the fish you like to eat, such as pangasius, grass carp, etc., provided that the fish bones are cleaned.

2. Wash the fish fillet, cut it into large pieces, and put it in a meat grinder to grind into fish puree. Cut some green onion segments and ginger slices, add an appropriate amount of water, and beat them into green onion and ginger water for later use.

3. Beat 2 eggs into the beaten fish puree, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, cooking oil according to personal taste, add a tablespoon of cornstarch, pour in half of the green onion and ginger water, and continue to beat with a meat grinder for 2 minutes.

4. When the seasoning is stirred evenly, the fish puree becomes delicate and thick, and you can use chopsticks to pick up a ball, this state is OK, pour the remaining green onion and ginger water into the fish puree, and continue to beat evenly.

5. Prepare a mold, wash and dry it in advance, and brush it with a thin layer of oil to prevent sticking. Pour the screwed fish puree into the mold, shake it on the tabletop and flatten it with a spatula to make it as firm as possible.

6. Cover the mold with a lid or wrap it with plastic wrap. Pour water into the steamer, bring to a boil over high heat, put the mold into the steamer, steam for 20 minutes, and take it out after steaming.

7. Turn the mold upside down, and the cooked fish puree will be demolded, and cut it into small squares with a knife. Pour an appropriate amount of oil into a frying pan, heat over low heat, add the chopped cooked fish puree, and fry slowly for a while.

8. Turn the dough often with chopsticks, and when each side of the fish paste is fried until golden brown, it can be out of the pot. There is also a quicker way, which is to fry it in wide oil, so that the fish tofu is ready.

The finished fish tofu does look like fried tofu, but it is made of fish, the protein content is higher, the taste is Q-elastic, the fat is relatively low, and there are no additives made by yourself, so it is a very healthy food.

【Skill Summary】

1. To make fish tofu, you can only use fish, or you can add some seafood meat, such as clams, scallops, etc., which is also delicious.

2. To make fish tofu, you can't just use meat, but also add some starch, one is to bind the fish together, and the other is to increase the taste of Q bomb, the ratio of fish and starch is 4:1.

3. When the fish puree is steamed, it should be compacted, otherwise there will be a lot of bubbles in it, and it will not look good after cutting.