我平时涮火锅炒米粉炒面什么的喜欢加一点鱼饼/鱼豆腐。其实传统的鱼饼和鱼豆腐还是有点不一样的，鱼饼是全鱼肉的，口感比较爽脆扎实。
鱼豆腐比较软嫩，会加入鸡蛋制作，所以口感更细致一些。两者可以相互替代烹饪。自己家里制作鱼豆腐其实不难，买得到片好的鱼柳那就更简单了。
Fish Tofu has no bean in it, it is made with fish paste and egg, it is called fish tofu because the look resembles fried tofu.
I like using fish tofu in my hotpot, stir fry and noodle dishes. Though it is easily available in most Asian supermarket, it is also quite easy to make at home. It is easier when you can get fresh fish fillet from the market.
材料：
800 克 鱼柳 （巴沙鱼或任何白肉鱼类）
1 只 鸡蛋
80 克 淀粉/木薯粉 可无
1 小勺/6 克 食盐
1/2 小勺 胡椒粉
1/2 小勺 鸡精粉
1/2 小勺 糖
Ingredients:1 egg
80 g starch/tapioca flour optional
1 tsp/6 g salt
1/2 tsp white pepper powder
1/2 tsp chicken bullion
1. 买来的鱼柳洗净切。
2. 把鱼块、鸡蛋、淀粉和所有调味料一起全部放到食物料理机里搅拌成泥。
3. 烤盘抹上油，倒入鱼泥抹平。
4. 入蒸笼中火蒸15-20分钟，取出冷却。
1. Wash and cut the fish fillets into cubes.
2. Puree the fish cubes, eggs, starch and listed seasonings in a food processor.
3. Grease a baking pan and pour in the fish paste, smoothen the surface.
4. Steam over medium heat for 15-20 minutes, remove from steamer and let cool.
5. 把冷却的鱼饼扣出，切成自己喜欢的形状和大小。
6. 可以用煎或炸的方式把鱼豆腐煎/炸好即可。做好的鱼豆腐可以冷藏一周左右，炒菜涮火锅或做汤粉配料都很不错。
5. Take out the cooled fish cakes and cut them into any shape and size you like.
6. You can pan fry or deep fry the fish tofu.
The prepared fish tofu can be refrigerated for about a week, it is good for stir-fry dishes, shabu-shabu, or noodle soups.
Beautiful! Now I can make my own.
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