Jingzhou is rich in fish since ancient times. Fish cake was first created by Shun Di's concubine Ying, and is widely known in Huxiang area. It gradually became a home-cooked dish in Chu Palace in the Spring and Autumn Period, and remained a court dish until the Qing Dynasty. I heard that Emperor Qianlong blurted out after tasting Jingzhou Flower Cake: "You can't see fish when you eat fish, it's a beautiful lily cake". Jingzhou Fish Cake has experienced 17 periods in China with a long history of 4,000 years. From Chu to Qing, it has always been a special food of the court.
Contemporary fish cakes are more refined as they dry. People make cakes with fish and fat, and then make balls with raw pork and yam. The meatballs are laid on the bottom and the fish cakes are placed on top. Finally, the backboard is fried with belly slices and waist slices, and many dishes share a bowl, also called flower cakes and braised meatballs. It is the first home-cooked dish at the red and white wedding banquet in Jingzhou area. Jingzhou fish cake has long gone beyond the simple diet structure and accumulated into a unique local folk culture.
Exercise:
After the fish is washed, it is broken into pork paste and made into minced fish. Put the minced fish into a basin, and sprinkle 10 egg white into the minced fish with chopsticks. Stir well. Add Jiang Shui several times and stir in one direction to make porridge. Add chopped onion roots and cassava starch, then add salt, chicken essence and white pepper, and stir until the minced fish is thick and firm. Add the fat granules and mix them together. Smooth the wet emery cloth on the cage drawer, pour in the fish paste and smooth it with a knife (3cm thick), cover the cage lid tightly, steam it with boiling water for 30 minutes, untie the cage lid, dry the water vapor on the surface of the fish cake with neat emery cloth, evenly smear the egg yolk on the surface of the fish cake, cover the cage lid tightly, take it off again after steaming for 5 minutes, turn it out on the chopping board after cooling, and cut it into 6 cm wide and 4 cm thick with a knife.
The fish cake is milky white, and the upper surface is light yellow and shiny; The cake is small or blocky, with compact structure, no air holes in the cross section, fine material and certain ductility; Has fishy smell and moist and delicious taste; It is allowed to have a small amount of fishbone or fish fillets below 2mm, and there is no external residue.
Nutritional components:
Fish cake is rich in nutrition, high in protein, good in quality, thorough in protein and easy to be digested, absorbed and utilized by human body. Human body is low in fat, and most of them contain unsaturated fat, which plays a key role in preventing cardiovascular and cerebrovascular diseases, reducing the content of vaseline triacetate and carbohydrate in serum protein and blood cell coagulation. Because the fish cake is well-made, it has not been fried in strong oil, and the destruction of nutritional elements is less, so it is a healthy food in line with contemporary dietary regulations.
Jingzhou fish cake is rich in nutrition and has a long aftertaste. You can't see fish when you eat them. Fish contains meat, which has Sichuan flavor and is soft and tender. The channel was instantly dissolved and praised by others. Fish cake begins with the sound of "wrong side", which means "more than one year, rising steadily". Since ancient times, fish cake has been a necessary dish for banquets, weddings, funerals and celebrations in Jingzhou, and there is a saying that "no wine, no cake, no table". Jingzhou fish cake has already evolved into a key element and medium for everyone to express happiness and good wishes, and it is the first of the eight major dishes in Jingzhou. After thousands of years' inheritance, Jingzhou Fish Cake is not only a dish, but also a unique local folk culture in Jingzhou.