这鱼胶的鱼肉我们用上了花鲛鱼。1.1kg 的花鲛鱼可以做出650克的鱼胶。鱼胶用途很广，直接下锅炸就是爽口鱼饼。也可以用来酿豆腐，馅料口感扎实弹牙，好吃极了。煮汤炒菜的话，不须其它的调味料，汤头菜肴就能鲜甜无比。鱼胶做法简易，只要在制作的过程中加点冰水保持鱼肉不升温，再打至起胶，鱼胶就做好啦。找天自己就试做吧！

🙏🏻 起骨的刀很利 🔪 [ Ссылка ]
🙏🏻 感谢Stoneline Malaysia赞助优质好刀

材料：
1 条/ 1.1公斤 花鲛鱼
1 茶匙 粟粉
1 茶匙 盐*
6 汤匙 冰水*

做法：
1. 把鱼起骨，清洗干净， 鱼头朝向前方，用个铁汤匙在鱼尾巴的部位向前方把鱼肉刮下，盛入一个大盆
2. 用个打肉槌把鱼肉槌成茸
3. 加入粟粉，盐和2汤匙冰水，用个大铁汤匙把鱼茸拌匀至粘黏出胶
4. 加入2汤匙冰水，用手把鱼胶拌成团， 抛打几下增加鱼胶的黏性胶质
5. 再加2汤匙冰水，拌匀抛打至鱼胶表面光滑
6. 收冰箱冷藏片刻保鲜定型，鱼胶会是更容易操作使用

* 小提示：
1. 因为鱼肉在整个制作过程中必须保持冷冻 (不然会失胶)，做好的鱼胶就会是爽口弹牙
2. 鱼肉出胶后会变的粘黏，只要加入适量的冰水搅拌就会不沾了
3. 如果是用搅拌机的话，把冰水换成冰块，搅拌至起胶就可以了
4. 调味料如胡椒粉，五香粉，酱油等等可随自己喜好自行加入
5. 1.1公斤的花鲛鱼可以做出650克的鱼胶


This fish paste is so versatile, you can use it to make fish cake, yong tau foo, or anything else you can think of!

Ingredients:
1 pc (1.1 kg) spanish mackerel (deboned)
1 tsp cornstarch
1 tsp salt*
6 tbsp iced water*

Steps:
1. Clean the fish, with head facing against you, scrape the meat from the tail with a stainless steel table spoon, then shift it into a bowl
2. Tenderize the meat with a tenderizer
3. Add in cornstarch, salt and 2 tbsp iced water, mix well
4. Add in another 2 tbsp iced water, mix and form into a big meat ball, toss a few times to boost stickiness
5. Add in another 2 tbsp iced water, toss it again until the surface become smoother
6. Store in fridge to maintain the texture for easy handling later

* Tips:
1. Keep the meat cool throughout the process to maintain its stickiness
2. When the meat is becoming sticky, just add adequate iced water will do
3. If you are using blender, replace iced water with ice cubes to blend
4. You can add seasoning like pepper, five spices powder, soy sauce etc. to your own preference
5. 1.1kg of mackerel is able to form around 650g of fish paste


#南洋风味家常菜单 #nanyangkitchen

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