Fish cakes are made with fish, tofu, potato flour and other ingredients.

Fish cake is a traditional Chinese dish, which is traditionally most famous for Zhejiang Wenzhou fish cake, Jiangxi Ganzhou fish cake and Guangdong Shunde fish cake. Shunde Junan fish cake meat is tender, fresh and not fishy, low fat, extremely rich in nutrition.

Making skills:

1, starch can not be more, because after heating, it will become a sticky paste, so that the air in the fish paste to reduce the direct impact of fish cakes after heating up; add salt can not be less, less fish paste can not eat enough water, and affect the expansion of the fish cake, add water should be 3 to 4 times, otherwise the fish paste water. Add egg, to stir vigorously, and send peng peng sound, so that the egg is fully dissolved, and make the fish mushrooms with bubbles, deep-fried, fish mushrooms within the bubbles in the heat expansion.

2, fish suitable for mackerel, grass carp, guppy, weighing more than 1,000 grams, absorb water fully.

3, deep-fried fish cakes to master the fire, oil temperature, fish paste can not be too early in the pot, early surface proteins can not be solidified in a timely manner, but more than 60% will be solidified crust, affecting the expansion.

4, because there is a frying process, need to prepare 1000 grams of vegetable oil.

Originality

Fish cakes have a history of thousands of years, and have long been popular only in the imperial feasts of the nobility of the palace. Legend has it that during the ancient times, Emperor Shun went on a southern tour and was accompanied by two concubines from Xiaoxiang, who were y favored by him. As a result of the tiring journey, the two concubines did not think about their meals and became thinner and thinner day by day. Emperor Shun had no choice but to look for a famous prescription, but still could not get any relief. Later, a fisherman named Bo, served his elaborate fish cakes, Xiaoxiang two consorts ate, suddenly feel the spirit of doubled, the journey fatigue a sweep away.

The Emperor Shun, who loved his people like a son, saw the fish cakes as so magical, and then ordered Bo to pass on the production method to the people, and since then the fish cakes have become popular. During the Guangxu period of the Qing Dynasty, Emperor Guangxu's beloved concubine, Princess Zhen, was obsessed with fish cakes since she was a child, and had to eat them at every meal. And her love of fish cakes since the introduction of the palace has, in the palace prevailed for a while.

In order to highlight the palace style, the imperial kitchen of the Imperial Household, according to the recipe taught by Princess Zhen, after careful improvement and enhancement, into a famous dish in the palace, which is the famous fish cakes of Princess Zhen. However, with Consort Zhen for following Guangxu to support the Hundred Days' Reform, and was Cixi after the death, Consort Zhen fish cakes with Consort Zhen disappeared in the palace.