The ingredient ratio of Hubei fish cake is 4:1. The required ingredients are 500 grams of barbaby, 200 grams of pork flakes, 2 eggs, 4 grams of pepper, 30 grams of rice wine, 5 grams of salt, 55 grams of corn starch, 5 grams of soy sauce, 5 grams of oyster sauce, and 2 grams of five-spice powder.

Introduction to fish cakes

Kamabokos are surimi products. Surimi products are a type of deep-processed food with high protein, low fat, reasonable nutritional structure, safety and health, made from various seawater fish surimi or freshwater fish surimi through a series of processes. Types include simulated foods such as fish cakes, crab sticks, fried flowers, surimi bread, fish ham, fish sausages and shrimp cakes.

This product can be eaten directly or used as an ingredient in platters, sushi, and hot pot. It is deeply loved by consumers at home and abroad.

Product characteristics of Hubei fish cakes

Famous chefs from all over Hubei follow the historical characteristics of Hubei cuisine and combine the essence of various schools in the north and south to form Ronghanmian flavor, Jingyi flavor, This is a unique Hubei fish dish that combines Xiangyun flavor, southeastern Hubei flavor, and Tujia and Miao flavor from southwest Hubei. It is famous for its freshwater fish cooking techniques. It is based on "taste" and emphasizes freshness, tenderness, softness, smoothness and refreshing. It is rich in the characteristics of the Jiangnan water town.

Reference for the above content: Baidu Encyclopedia-Hubei Fish Cake