Fish cake is a traditional folk specialty of Wenzhou. It is made from the crown fish from the East China Sea as the main raw material and adopts traditional production methods without adding any pigments or preservatives. The meat is tender, fresh but not fishy, ??low in fat and extremely nutritious. Rich

The meat is fresh and tender, the fish flavor is rich, and the texture is moderately soft

With a light golden color and a slight freshness, it is an interesting snack

The leftover fish cakes The fish heads and tails can be used to make tofu and fish soup, and the fish bones can be used to make braised fish bones!

You can also slice it into pieces and fry it. The smell of fish fills the room, which is especially like the New Year. If you have salt, you can just dip it in vinegar and eat a bowl of rice

Wenzhou fish cakes The history of Wenzhou fish cakes

It is said that Wenzhou fish cakes have been recorded as early as the Han Dynasty, and they were already famous in the 10th year of the Republic of China (1921). At that time, Zhou Ashi, a native of Yongqiangsha Village, specialized in fish cakes. The main raw materials are tofu, wild rice noodles and fish meat, which are cut into long strips, steamed in a steamer, and then fried in an oil pan. People call it "fish cake"

Bought in the market High-quality squid, make fish cakes at home on weekends, the taste is very reliable

Exquisitely made flavor-Wenzhou fish cakes-recipe:

Ingredients: East China Sea squid meat (also Weigh rice fish), a piece of fatty meat, some green onions, ginger, appropriate amount of sweet potato starch, eggs, tofu

Tools: chopsticks, cooking basin, scissors

Method:

(Prepare powder) First, wash the fish, drain it, remove the spines, and chop it into pieces. The fish meat should be scraped into puree, and the fat meat should be chopped (the ratio of fish meat to fat meat is about 5:2). Then add ginger powder and mince it. Mix them together and chop, chop, chop until they are pureed. Then put them into a large bowl and pour in starch. The ratio of starch is about 5:2. Then beat an egg white, add salt, sugar, and soy sauce (a few drops for coloring). , stir in the tofu, and mix them together

2. (Form) Knead into a dough, knead it, and then smash it hard until it is shiny and shiny. Wake up for 2-3 hours and finally wake up. Shape the fish into a shuttle shape

3. Put it in a hot oil pan and fry it on all sides.

4. Place the rice dumpling leaves on the steamer and cook over medium heat until the water boils for 15-20 minutes.

5. You’re done, cool and slice into pieces, and adjust the soy sauce and vinegar. , let’s eat.

Tips:

1. Before steaming the fish cakes, you can fry the fish cakes with oil on all sides, or not, and you can add chopped green onions or not. In fact, various counties and cities in Wenzhou have different methods. Different

It can be placed in a steamer or fried in oil until brown and then simmered in a pot. It can be eaten immediately. It can also be cut into pieces and cooked, or cut into shreds and stir-fried with seasonings.

2. If you are impatient, you can put it in a pressure cooker after frying.

The geese are flying south, the birds are hard to find, the vegetation is sparse, but the chrysanthemums are blooming without fear of frost. Sheng.

What can really arouse the taste buds of every local must be the taste of the old style.