Longli fish burger

Mix the dough ingredients together and knead to the expansion stage where a large piece of film can be pulled out. Leave to ferment in a warm place.

Ferment until doubled in size, take out and press to deflate, divide into 4 portions, roll into balls and let rest for about 10 minutes.

Round it again, flatten it slightly, put it in an oiled mold (you don’t need to apply oil if it doesn’t stick to the mold) and place it in a warm and humid place for secondary fermentation.

Ferment until doubled in size, brush the surface with a little egg wash, sprinkle with white sesame seeds, and place in a preheated oven at 180 degrees for 16 minutes. The middle needs to be covered with tin foil.

Take it out and let it dry until it is warm to your hands, seal it and store it at room temperature.

Wash the Longli fish, add cooking wine, white pepper and salt and marinate for about 15 minutes.

Dip in dry starch, egg liquid, and bread crumbs in turn and set aside.

Fry in a 60% hot oil pan over medium heat until both sides are golden brown. Remove and absorb excess oil with absorbent paper.

The burger is split down the middle.

Spread an appropriate amount of salad dressing, put lettuce, fish pieces, tomato sauce on top, cover with a piece of lettuce, and finally put the other half of the burger.

Finished product

Overview

Tags

Ingredients

Steps