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做法﹕
| 1. | 把魚漿準備好，將配方中的水增加到2/3杯。 |
| 2. | 炸油燒熱到350°F (175°C)。 |
| 3. | 將魚漿裝在一個塑膠袋內並將魚漿擠到一個角落。將該角落剪出1公分的開口。 |
| 4. | 爐子轉成最小火。把魚漿擠出約6公分長條後用剪刀剪斷(刀片要沾油)。注意不要離油面太遠，以免魚漿入油時油會濺到手。魚漿要分批炸，每批炸的數量剛好是一層不要重疊。炸到魚漿浮到油面并開始變色時，開大火。用筷子將每根甜不拉分開並不停翻轉炸到甜不辣呈金黃色。 |
| 5. | 將甜不拉撈出放在紙巾上吸油。剛炸完的甜不辣漲的很大，等冷卻後會縮小表面變皺。讓甜不辣完全冷透後裝袋冷凍。 |
PROCEDURE:
| 1. | Prepare the Fish Paste. Increase the water in the recipe to 2/3 cup of water. |
| 2. | Heat the oil to 350°F (175°C)。 |
| 3. | Place the fish paste in a zip-lock bag. Push it all down to one end, and snip off the tip of the corner, form a 0.5" diameter of hole. |
| 4. | Turn the heat to low. Hold the bag above the oil and squeeze the fish paste out of the hole to form a tube. Scissor the tube every 2.5" segments and let them drop into the oil (oil the scissors blades first). Fry the fish paste in batches. Do not crown the pan and do not overlap the fish cakes. When the fish cakes float above the oil and star to turn brown, turn the heat to high. Continue to fry until they are golden brown. Use chopsticks to separate the fish cakes and flip them frequently. |
| 5. | Transfer the fried fish cakes onto paper towels to absorb the excessive oil. The fish cakes will double the size right after frying. However, they will shrink and wrinkle later. Bag the fish cakes after they completely cool down. Store them in the freezer. |
最後更新 (Last Update): 04/06/2014
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