fish tofu
Overview
Fish tofu, also called fish tofu, is made by scraping out the fish green (fish white meat) with a knife, then adding cornstarch, water, and eggs and mixing until the meat is soft and smooth. Then fry the fish over slow fire until golden brown. The meat tastes tender, like eating tofu.
Tags
Ingredients
Steps
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Beat the eggs first and set aside.
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Clean the fish meat and remove the blood. Use a knife to scrape the fish meat until it is lean (red fish meat under the skin) and set aside. The knife should be sharpened so that it is easy to scrape out the fish meat. If you are worried about trouble, you can peel the fish meat and remove the lean meat, then chop it or use a blender to make fish paste.
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Add 2 teaspoons of salt, pepper, and cornstarch to the scraped fish meat, then add a little water and knead it like dough until the fish meat has completely absorbed the water. This has two purposes: first, to adjust the base flavor, and second, to feel whether there are fish bones with your hands during the kneading process. If there are any, take them out immediately to avoid fish bones when eating. (Salt depends on the amount of fish. You don’t need to completely season it, because fish tofu is usually cooked last, so it only needs a little base flavor.)
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Add the egg liquid to the seasoned fish balls in batches. After each addition, knead until the fish has completely absorbed the egg liquid, then add the next time. I added it 4 times here.
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Knead until the fish meat becomes a paste.
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Put oil in a frying pan, and when it starts to smoke, immediately turn down the heat. Use a spoon to fry the fish balls in the size you like. During the frying process, they will gradually enlarge and swell until golden brown.
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The fish curd can be eaten immediately after being served, or you can add it to hot pot, or add some to soups to increase the fish flavor. The fish tofu is tender and boneless, and is most suitable for children and the elderly.
