1, cake in the freezer, wrapped in plastic wrap, can put a 3-5 days; 2, fresh room generally put vegetables and fruits, this freshness date are not the same, just can extend the freshness time. Freezer room generally put long-term storage of fish and meat, etc.; 3, frozen meat can be put into the refrigerator again is no problem, but it is recommended to put the meat in the refrigerator is also to be eaten as soon as possible; 4, spring and fall stalls are adjusted at about 3 gears, summer adjusted to 1, 2 gears, winter adjusted to 4, 5 gears or so; 5, the soft freezer room temperature are in the 0 degrees below, the frost is also very normal.

Fish cake, originated in the Spring and Autumn and Warring States period of the Chu region, today's Hubei Province, Yichang to Jingzhou area, commonly known as Chu Yi flower cake. It is the use of minced fish, eggs and pork as the main raw material processing and steaming food. Entry fresh and tender, fragrant and delicious, nutritious, young and old alike, is the top of the folk banquet guests.

Fish cake practice:

Main ingredients: 500 grams of pure white fish, 150 grams of cooked lard, 3-4 egg whites, 2 egg yolks, 80 grams of dry starch, 250 grams of water.

Seasoning: 3 grams of white pepper, green onions, ginger 20 grams of salt.

Production steps:

1, take the net fish puree in the vegetable pier to spread a piece of clean meat skin, with a double knife will be the net fish puree repeated rows of doodle into a very fine camping mud to be used.

2, the dry starch and egg white, lard into the pot stirring vigorously, and then into the minced fish and water stirring vigorously, add salt, ginger, onion, pepper, water continue to stir vigorously, hand grab a handful of velvet stuffing, in order to stuffing down to the hand of the force, can float dry water as good.

3, take the cage drawer spread clean cage cloth, will stir the good fish paste filling into the cage with the hands of 2.5 cm thick rectangular fish cake blanks, the surface and smooth around, into the pot of boiling water on the steam for about 20 minutes or so removed, with a clean gauze to absorb the surface moisture, will be the yolk of the egg, smeared in the fish cake, and continue to steam for 10 minutes to cool out of the cage, cut into a knife into a strip of about 8 cm wide, and then batch of knives cut into about 5 mm thick slices. into about 5 mm thick slices, arranged around the head vegetable bowl or a large concave plate, and then into the cage to steam for about 10 minutes to take out that is complete.