Gummies,Sea Moss Gummies,Oem Curcumin Capsules,Odm Collagen Gummies Youth Biotech CO,. Ltd. , https://www.youtherb.com
Fish cake production method
**Ingredients:**
1 herring (3 kilograms), 500 grams of pork fat.
**Seasoning:**
50 grams of salt, 1 kg of ginger water, 20 grams of light soy sauce, 5 grams of monosodium glutamate, 250 grams of mung bean starch, 10 eggs, and 5 grams of black pepper.
**Method:**
(1) Wash the herring thoroughly, remove the back part, take out the spine and rib bones, carefully peel off the skin from the bottom with a knife, and separate the white flesh from both sides. Squeeze out any remaining broth. Dice the pork fat into small pieces.
(2) Place the fish paste in a bowl, add 10 egg whites, and mix well using chopsticks, stirring in one direction. Add the mixture gradually in the same direction. Then add scallions and starch, stir until well combined. Next, add salt, monosodium glutamate, and pepper powder, continuing to stir until the mixture becomes smooth and sticky. Mix in the diced pork fat, and combine everything into a soft, velvety paste.
(3) Line the steamer with a damp cloth, pour the fish paste evenly into the container, ensuring it is about 3 cm thick. Cover and steam over boiling water for 30 minutes. After that, remove the lid, and dry the surface of the fish cake with a clean cloth. Brush the top with egg yolk, cover again, and steam for an additional 5 minutes. Once done, take it out, flip it onto a cutting board, and cut it into slices that are 6 cm wide and 4 cm thick. This fish cake can be further processed into various kamaboko dishes.
**Tips for Making:**
(1) It’s best to use fresh fish with well-developed back muscles, as they are tender, white, and less likely to have bones or impurities. Make sure to wash the fish thoroughly after slaughtering to remove blood. If using dead fish, rinse it several times in fresh water. Choose back fat for the pork, and use fresh eggs. The starch should be clear, smooth, and free of lumps—mung bean or corn starch works best.
(2) When filleting the fish, be sure to remove the red fish (also known as “fish roeâ€) from the net, as it can be used for other purposes.
(3) To achieve a smooth texture, process the fish meat into a velvety paste. Place the fish on a wooden board when cutting to avoid picking up wood chips.
(4) Stir continuously in one direction. When adding ginger water, do so gradually to prevent the mixture from becoming too wet. Once enough water is added, season with salt and stir until the fish mixture becomes firm, glossy, and elastic (you can test by squeezing a small ball into water; it should float). Then add the pork fat and mix well. In summer, reduce the amount of fat slightly.
(5) Always steam the fish cake with boiling water. Do not open the lid during the first 30 minutes of steaming to avoid losing heat.
(6) Let the kamaboko cool before slicing. The cut surface should have a honeycomb-like texture. For the best results, press the fish cake by hand rather than using a machine, ensuring it's neither too soft nor too hard.