According to legend, this dish originated from the court food of Chu State. Because of its delicate entrance, long fish flavor, softness and elasticity, it is still loved by people, and there is a saying that "nothing can be done without cake".

The method of fish cake is very simple. The fish is boned, peeled and chopped, mixed with egg white, bean powder, white wine, ginger and onion, and stirred evenly. Put it in a steamer, put egg yolk on the back and steam it. Cut it into pieces, put it in a bowl and pour the seasoning, and a delicious fish cake will be ready. Fish cake is white, crystal clear, fragrant, tender but not greasy. Protein in fish is rich in vitamins A, D and B 1. However, fish cakes are not fried strongly, so there is no loss of nutrients, which is very beneficial to human absorption.

Grass carp (commonly known as pomfret, pomfret, grass pomfret, white pomfret, grass carp, black herring, etc. ) is generally chosen as the material for fish cakes. ) Grass carp is sweet, warm and non-toxic, and has the effect of warming stomach and stomach.

Prepare 20 kg of fish, raw flour 1 kg, eggs 10 or so, and pig fat 1 kg. Half a catty of ginger, three or two onions. Appropriate amount of white vinegar and salt. The first step is to remove the meat from both sides of the fish, leaving only the fish shelf and chopping the fat into meat foam. Chop ginger and onion. Step 2: Pick out the fish and chop it into fish foam.

The third step is to make debt, and put fish foam, pork foam, ginger, scallion, white vinegar, proper amount of raw flour and eggs (as long as the eggs are white) into the basin. Add appropriate amount of water to soften it.

The fourth step, put salt, right amount, beat clockwise, and beat hard until it is tight, powerful and energetic. Step 5, cook it on the top and steam it on the bottom for about 30 minutes. Just remove the cover, put the egg yolk on the surface of the fish cake, and then steam it on the table for 5 minutes. Now the fish cake is ready. Because my level is limited, I can only teach you so much Welcome to put forward your valuable opinions. Thank you. . .

"Fish cake" is a traditional dish in Jingzhou, Hubei Province. For thousands of years, it has been a big dish in the feast here. It is famous for eating fish instead of eating fish, and fish contains meat, which smells like fish. Fish cake is crystal white, soft and tough. It is always folded in half. People have formed the tradition of "no cake, no table". Next, I will share with you the family practice of fish cake.

raw material

Raw materials: grass carp 1 strip (about 3,000g), pig fat 500g, Jiang Shui 1 1,000g, chopped green onion 20g, egg 10.

Seasoning: 50g of refined salt, 5g of chicken essence, 250g of mung bean starch and 5g of pepper.

step

1

Cut the fish, cut the fish tail, cut the fish body, and put a cloth on the fish body to prevent slipping;

2

After removing the spine and dividing the fish body into two halves, the other half also cuts the fish spine from the tail;

three

Remove the chest stab, press the place where the fish sternum stab, and remove the fish sternum stab with a knife near the fish;

four

To remove the skin, you can cut a knife from the tail or middle of the fish until the skin is continuous. Press one hand against one side of the fish, push the knife close to the skin with the other hand, then tighten the skin and push the remaining fish down in the same way.

five

Bleaching and peeling fish, removing red meat, and washing blood with clear water;

six

Slicing: slicing the rinsed fish;

Prepare two knives and chop the cut fish slices into minced fish with the method of arranging knives;

Chop minced fish and minced fish evenly and finely. Press the minced fish on the chopping board with your fingers until you can't feel hard particles.

Break up the egg white, pour it into the chopped fish paste, stir evenly, add Jiang Shui several times and stir in one direction;

After being evenly stirred into paste, add chopped green onion, starch, chicken essence and white pepper and continue to stir in one direction;

When the minced fish is sticky, pour pig fat into the minced fish, add salt, and then stir vigorously;

Prepare a bowl of clear water, put some minced fish in the bowl, and stir the minced fish when it floats on the water;

Take a steamer, spread a clean warm gauze in the steamer, and pour the minced fish into the steamer;

You can dip the knife surface in water, smooth the surimi and shape it;

Pour the water into the steamer, turn on the fire, put it into the chopped minced fish steamer, cover the lid and steam for 30 minutes;

After steaming, uncover the lid, dry the water on the surface with a clean wet cloth, then brush the egg yolk liquid on the cake surface with a brush, steam for three minutes, brush the egg yolk liquid again, and steam for three minutes. The steamed fish cake can be cut and eaten when it is cooled.