fried fish roll
Raw materials
Guiyu 750 grams, pork 100 grams, eggs 3, onions 5 g, ginger five grams MSG 2 g, salt 9 grams, sesame oil 5 g, starch 10 g, black pepper 1 g, liquor 10 grams.
Production Methods:
1. Guiyu will remove fish, offal, bone and wash. Pork skin will be removed, and fish with a knife kept together intoshape. Will onions, chopped ginger. Will an egg smashed after Add containers by adding a little starch and salt water and stir evenly. Another two eggs will be broken after the Add another container, leaving only remove egg yolk egg white.
2. Saucepan on the stove on the top, add the oil top, Add salt has been added to an egg juice, gently rotating saucepan so that the eggs Boiler juice evenly in the form of very thin cake of eggs shape, juice fully cooked eggs to be removed in abeyance.
3. Fish will be cut mud Add a small amount of water containers and mixing, stirring thin paste into shape, join the egg-mixing uniformity, by adding the chopped onion, the chopped ginger, wine, salt and monosodium glutamate, pepper and some water starch, stir clockwise direction.
4. Containers Add starch and egg white, plus some water-thin paste into the shape of the eggs well in smearing cake, the fish again smearing mud on the side of forward roll up, a volume of about 4 cm thick rolls - shaped, then touch lightly on the Chen Shui-bian.
5. Boiler Add water boil, place a rack, covered with gauze, the fish volumes on the cloth, using high-temperature steam about 20 minutes to fully cooked meat rolls. After removal, and so it cool down, add a layer of sesame oil to keep moist not dry, edible, cut into the sheet can be placed on a disk.
