Homemade fish tofu with fresh fish meat is full of umami and Q elasticity, and the elderly and children love to eat it

You can use any kind of fish to make fish tofu, as long as it is delicious, the meat is more prickly and less prickly fish can be, for the convenience of I generally use pangasi fillet to make, basa fillet is pure fish meat and no thorns, it is very convenient to use. Homemade fish tofu is full of fish and is delicious, so the elderly and children can eat it with confidence.

Homemade fish tofu

【Preparation of Materials】

2 slices of pangasius fillet, 2 eggs, 70g tapioca starch, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1/3 tablespoon salt, a pinch of pepper, green onion, ginger, Sichuan peppercorns

【Steps】

Step 1: Soak the green onion and ginger water first, put the green onion and ginger slices into a bowl, add a few peppercorns, pour in an appropriate amount of boiling water, and soak for a while.

Step 2: Cut the pangasius fillet into chunks, choose the type of fish you want, and if it is a whole fish, remove the bones and bones.

Step 3: Put the cut fish pieces into a meat grinder and whip them into a puree, and try to beat the fish as delicate as possible, which is easy to strengthen.

Step 4: Stop, add two eggs and mix well with a meat grinder.

Step 5: After stirring well, add 70 grams of tapioca starch, if you like Q bomb, you can add more tapioca starch, then add 3 spoons of green onion and ginger water, then add cooking wine, light soy sauce, oyster sauce, sugar, salt and pepper, and finally cover the meat grinder lid, continue to whip until all the ingredients are mixed evenly, so that the whipped fish mash will be more vigorous, and the taste will be Q bomb.

Step 6: Prepare a square bowl, brush the bottom and sides of the bowl with oil, pour the stirred fish puree into the bowl, and after all the pouring, smooth the top of the fish puree. The fish puree mixed with a meat grinder is very delicate and does not diverge, and the taste of the fish tofu is chewy.

Step 7: Cover with high-temperature plastic wrap after smoothing, and use a toothpick to prick a few small holes to exhaust. Put it in the steamer, steam the water for about half an hour after boiling, the specific time is according to the thickness of the container, as long as the middle is all solidified. After steaming, take it out, tear off the plastic wrap, and set aside to cool until it is not hot.

Step 8: After it is not hot, put the container upside down on the cutting board, and then slowly lift it to let the fish pieces out of the mold, the container is brushed with oil, and it is easy to get out of it. Gently pat the steamed fish cake and it will be very elastic

Step 9: Next, cut the fish cake into small cubes.

Step 10: Then put more oil in the pan to brush evenly, put the fish tofu into the pan in turn, fry until the bottom is golden, then turn over, fry the other side, fry until golden brown and then turn over until each side is fried to golden brown, this step can also be directly fried, frying will make the fish more fragrant, and after the water evaporates, the fish tofu will be more chewy.

Take out the fried fish tofu and put it on a plate to cool, and then you can start eating. Take a look at the fried fish tofu, it is full of elasticity and the tissue inside is very delicate. The surface color is golden, the fragrance is strong, and there is a strong fish flavor in the Q elastic tendon in a bite, whether you eat it directly, shabu-shabu or oden, it is delicious no matter how you eat it. In this way, the fish is soft and thornless, and the elderly and children do not have to worry about eating it.

【Tips】

1. You can choose any type of fish you like to eat, preferably fish with more meat and less spines.

2. The fish must be beaten very delicately, so that the fish can be strong, and the fish tofu will be chewy.

3. Tapioca starch is best used, tapioca starch tastes very Q elastic, if there is no tapioca starch, you can replace it with sweet potato starch or potato starch, if you use corn starch, the taste will be softer, not as chewy as tapioca starch.

4. The fish puree must be steamed and then cut into pieces, you can use a toothpick to insert it to judge whether it is cooked or not, if it is not cooked inside, the fish will stick to the toothpick.

5. When the fish tofu is fried again, it should be fried until the surface is golden and the taste will be more fragrant, the fried fish tofu will shrink a little due to the evaporation of water, and it will be more Q elastic than just steamed after frying, and the fish fragrance is stronger.