Special authentic Jingzhou flower cake practice is announced as follows:

Fish cake ingredients, method and production points: raw materials: mackerel 1 tail (3,000 grams), 500 grams of pork fat.

Seasoning: 50 grams of refined salt, 1,000 grams of ginger water, 20 grams of white onion, 5 grams of monosodium glutamate, 250 grams of mung bean starch, 10 eggs, pepper 5 grams.

Methods:

①Slaughtered and cleaned mackerel, cut from the back, pick off the spine and thoracic spines, from the tail under the knife to push off the fish skin, from the two pieces of fish meat sliced from the white fish, with a knife row chopped into velvet; pork fat meat cut into cubes.

② the fish paste into the basin, take 10 egg white with chopsticks to add to the fish paste, stir evenly, several times to add ginger water in one direction, stir porridge, add the white onion, starch, and then into the salt, monosodium glutamate, pepper, stir until the fish paste viscous on the strength of the fat into the fat meat diced, and stirred into the paste of the fish paste.

3 will steam the cage on wet gauze, pour into the fish paste with a knife to wipe flat (3cm thick), cover the cage, with high-fire boiling water steaming for 30 minutes, uncovered, with clean gauze to sop up the fish cake surface moisture, will be evenly smeared on the surface of the fish cake egg yolks, cover the cage, continue to steam for five minutes to take out, after the cold, turn over on the board, with a knife along the length of the cut into 6cm wide, 4cm thick (fish cake steamed to be thicker than the raw) fish cake, the fish cake, the fish cake, the fish cake, the fish cake, the fish cake, the fish cake, the fish cake, the fish cake and the fish cake, the fish cake, the fish cake, the fish cake, the fish cake, the fish cake and the fish cake, the fish cake is not a good idea. embryo thick) of fish cake blanks, you can process various fish cake dishes.

Making points:

①Best choice before processing fish cake dorsal muscle developed, meat thick, tender, white, less spiny mackerel, grass carp,? Fish meat. Be sure to wash the blood after slaughtering the fish. If the fish is dead, it is best to pick off the flesh and rinse it with water several times. Pork fat is best when you choose the back of the fat. Eggs should be freshly laid. The starch should be white, shiny, grain-free and free of impurities of mung bean starch or corn starch.

②Pick up the fish meat on the red fish (also known as fish red) pick clean, fish red for other purposes.

3 fish processing into velvet to use the skin pad on the cutting board row chopping, so as not to chop up wood chips.

④ stirring must be rotated in one direction, add ginger water can not be added too much at once, so as not to hurt the water. Be sure to add enough water before adding refined salt and stirring until the fish paste viscous, strong, shiny (with a hand squeeze a fish ball into the water can float), you can add fat and stir (winter fat can be added in moderation, summer should be less fat).

⑤ Steaming must be a strong fire boiling water steaming, the first 30 minutes can not be uncovered in the middle of the cage, so as to avoid undercooked steam.

6 fish cake should be cold and then change the knife, knife cut surface has a honeycomb-shaped holes, hand pressure fish cake elasticity is not soft or hard for the best.

Two fish cake dishes are introduced for reference.

Jingsha fish cake

Main ingredients: 600 grams of fish cake, 24 meatballs (quail egg size).

Accessories: 50 grams of shredded meat, 50 grams of cashew flowers, 25 grams of water-whipped cauliflower, 25 grams of water-whipped black fungus.

Seasoning: 1 gram of refined salt, 1 gram of monosodium glutamate (MSG), 2 grams of green onion, 2 grams of ginger and garlic rice, 50 grams of broth, 50 grams of salad oil, 25 grams of wet starch.

Method:

①Fish cake cut 6.6cm long, 0.5cm thick slices, radial shape in the middle of the disk, and then set up a good meat rounds, on the cage on the high fire boiling water steaming for 15 minutes out.

② pot to the high fire on the heat, scooped into the salad oil, ginger and garlic under the rice stir-fry pan, add broth, put the fungus, cauliflower, with refined salt, monosodium glutamate seasoning, into the pulp good meat, blanch the cashews, thickening with wet starch, sprinkle glass thickening, sprinkle scallions, dripping oil poured in the fish cake that is completed.

Crispy fish cake

Main ingredient: 300 grams of fish cake.

Seasoning: 25 grams of starch, 25 grams of flour, baking powder 5 grams, 2 eggs, 50 grams of sesame oil, salad oil 1,000 grams, 5 grams of salt.

Method:

①Cut the fish cake into 3.3cm long, 1cm square strips; starch, flour, egg, baking powder, sesame oil to mix crunchy paste to be used.

② pan to the high fire on the heat, pour salad oil burned to 60% heat, the fish cake strips wrapped in batter into the frying pan fried to golden brown out of the plate, with salt and pepper dish for dipping.