Question 2: There is no fixed formula for how to eat Hubei fish cake. You can steam it directly, slice it and put it on a plate, or you can make many fish cakes at will, such as:
1, some "seeds" will be poured on it, and the simplest and most useful simple seasoning will be thickened on it, which will make it smoother.
2. The most common thing is to add seasonings such as black fungus, day lily, shredded pork and chopped green onion, and thicken fish cake slices with wet starch.
3. At the wedding banquet, sea cucumber, quail eggs, squid rolls, fish balls, magnolia slices, etc. They are all stewed and fried with fish cakes and thickened to make a "family portrait".
But it's up to you how to finish it. I think it's delicious to eat fish cake directly in your hand after steaming!
note:
1, fish must be fresh, decontamination should be clean, and blood should be washed several times.
2. When chopping fish and pig fat, be patient and make it velvet. The fish cake made in this way can't see the meat particles and has a delicate taste.
3, stirring fish is a hard work, you must stir hard, so that the fish cake tastes tough and folds in half.
Fish cake, also known as lily cake, is commonly known as Jingzhou flower cake and "head dish". The eight famous dishes in Jingzhou have a long history and are said to have been created by concubines. Legend has it that Shun Di took Nvying and the second princess of E Huang to visit Chaisang in the south. When passing through Jingzhou, E Huang was ill, so he didn't think about tea and rice. He just wanted to eat fish and hated the thorns on it. So kind Nv Ying combined with the guidance of a local fisherman and steamed it into a fish cake. After E Huang ate it, his condition improved rapidly. Shun Di was full of praise for the fish cake when he found out. Fish cake was widely spread in Jingchu area, and became the first dish in Chu Palace during the Spring and Autumn Period and the Warring States Period. Until the Qing Dynasty, it was still a court dish. It is said that after eating Jingzhou flower cake, Qianlong blurted out: fish can't eat, lily cake can eat. Lily cake got its name from this. According to historical records, the origin of the "leader" is the official name. By the second year of the Northern Song Dynasty (A.D.112), this dish was one of the famous dishes of the "Tou Fish Banquet" held at that time. At the end of the Southern Song Dynasty, it was widely circulated in various counties of Jingzhou, and dignitaries hosted guests, all of whom took fish cake as the main course of the banquet. In the Qing Dynasty, all the dignitaries and rich people made fish cakes for their guests. Now, in the counties and cities around Jingzhou, people's banquets have formed a situation of "no bread and no seats". Fish cake is crystal white, soft and delicious, elastic and constantly folded in half.
Question 3: How to eat fish cake can be steamed, but it can be separated from rice. You can use a special steamer for rice cookers.
When eating hot pot, you can also cut it into pieces and eat it while it is hot. Very good.
You can also eat noodles in the morning, cut them into small pieces, put them in and cook them until they are almost cooked, and eat them with noodles.
Fish cake is delicious, so you can eat whatever you want. Be careful not to lose water, keep it hydrated and eat it while it is hot. Very tasty!
Question 4: Ask friends in Jingzhou how to eat fish cakes. It can be steamed, but if you want to separate it from the rice, you can use a special steamer for rice cookers.
When eating hot pot, you can also cut it into pieces and eat it while it is hot. Very good.
You can also eat noodles in the morning, cut them into small pieces, put them in and cook them until they are almost cooked, and eat them with noodles.
Fish cake is delicious, so you can eat whatever you want. Be careful not to lose water, keep it hydrated and eat it while it is hot. Very tasty!
Question 5: How to make fish cake (a specialty of Jingzhou)-Fish cake is one of the common home cooking, so how to make fish cake? There are many ways to make fish cakes. Here is the most commonly used fish cake. The specific method is as follows:
Teach you to cook three kinds of fish cakes:
The first method of fish cake:
Made of herring, it is a famous dish in some southern areas and a home-cooked dish in some land of fish and rice. In the land of fish and rice in the south, the practice of fish and vegetables has always been quite particular. Raw materials: fish 1( 1.500g), 4 eggs, starch 1.000g, sesame oil 1.500g (actual dosage: 350g), salt 1.5g, and monosodium glutamate 2g. Production method: after cleaning herring, slice the fish, separate red meat from white meat, and chop it into minced fish. Pour the white minced fish into a basin, add proper amount of water, starch, egg white and salt, stir well, pour into a cage covered with gauze, smooth, steam for 30 minutes on high fire, and coat the evenly stirred egg yolk on the noodles and steam for 5 minutes. Remove from the pan, cool slightly and cut into pieces. Add water, starch, egg yolk, Jiang Mo, monosodium glutamate and salt to the chopped red fish. Stir into red fish sauce, squeeze into fish balls and fry in oil. Put 20 fish cakes on the plate and some fish balls, and steam in the cage 15 minutes. Add sparerib soup, various seasonings and prepared clams into fish cakes and fish balls for seasoning. Features: the fish cake is white, the fish balls are golden, the fish contains meat, and the meat has fishy smell and unique flavor.
The second method of fish cake:
Fish cake balls are a unique flavor in Jingzhou area, which is known as eating fish instead of eating fish. Fish contains meat flavor, which is tender and smooth, and melts in the mouth. Legend has it that the making of fish cakes originated in Chu State, and there is a hotel in Jinan, the capital of Chu State, which specializes in making all kinds of fish dishes to accompany wine. One summer, the shopkeeper bought more fish, but business was slow that day and there were many fish in the evening. Seeing that the fish was going to rot, the shopkeeper used his quick wits to simply remove all the fishbones, cut the fish into pieces, add some eggs, add some bean flour, pour some white wine to remove the fishy smell, then make a cake and steam it in a steamer. The next day, the fish cake was cut into pieces, steamed in a bowl, seasoned and sold. The result is very popular. Later, the fish cake became more and more refined. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, and finally the belly slices and waist slices are cooked and fried. Many dishes are placed in bowls, commonly known as mixed meatballs. "
The third method of fish cake:
People in Jingzhou like to eat fish, and they can even process fish. They can not only make fish into many famous dishes, but also process fish into cakes similar to pasta, which are called "fish cakes". In Jingzhou, fish cake is the first dish at the banquet, and it is an indispensable finale in the famous whole fish banquet in Hubei. Fish cake is very simple. Mince the fish after bone removal, and mix in eggs, bean powder, white wine, etc. Steam after making a cake. 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. With the development of economy, there are more and more kinds of fish and the output is increasing. How to do a good job in deep processing of fish and improve the added value of products has become an important topic in fishery development. The popularization of fish cake can promote the consumption of fish, which has a positive effect on stabilizing the price of fish and safeguarding the interests of farmers. At the same time, after the fish is processed into fish cake, the market price is 20-50 yuan per kilogram according to the different kinds of fish, and the market value of the product is obviously improved. In addition, protein in fish is rich in vitamins A, D and B 1. However, the fish cake is not fried strongly, so there is no loss of nutrients, which is very beneficial to human absorption.
Question 6: Give an example to illustrate the making method of Hubei fish cake. The best way to eat fish cake is to use wild grass carp or herring in Tongzi Lake.
Ingredients: 1 herring (3000g) and 500g pork fat.
Seasoning: 50g refined salt, Jiang Shui 1000g, 20g chopped green onion, 5g monosodium glutamate, 250g mung bean starch and egg 10.
5 grams of pepper.
Method:
(1) Slaughter the herring, cut it open from the back, remove the spine and thoracic spine, push off the skin from the tail, and take it out from two pieces of fish.
Slice the fish and chop it with a knife; Dice the fat pork.
② Put the minced fish into a pot, take 65,438+00 egg whites, break them up with chopsticks, put them into the minced fish, stir them evenly, and add Jiang Shui in several times.
Stir in the direction of porridge, add chopped green onion and starch, then add refined salt, monosodium glutamate and pepper, and stir until the fish becomes sticky.
Thicken, add the diced fat and stir together to make fish paste.
③ Spread wet gauze on the steamer, pour in minced fish and smooth it with a knife (3cm thick), cover the steamer and steam in boiling water for 30 minutes.
Uncover the cage cover, dry the water vapor on the surface of the fish cake with clean gauze, evenly coat the egg yolk on the surface of the fish cake, cover the cage cover, and then
Steam for five minutes, take it out, cool it, turn it over on the chopping board and cut it into 6 pieces with a knife. 6cm wide and 4cm thick (steamed fish cakes are better than raw ones.
The embryo-thick fish cake blank can be used to process various fish cake dishes.
Question 7: Introduction of Jingzhou Fish Cake Fish Cake is a unique Han snack in Jingzhou, Hubei Province. It was praised for eating fish instead of fish. Fish contains meat, the meat is delicious and tender, and it melts in the mouth.
Question 8: How to make the special fish cake in Jingzhou, Hubei. Jingzhou specialty, fish cake, eight-treasure rice, rich fish hot pot, Jingzhou soft-shelled turtle, pot block, small duck neck, Jingzhou Shishou pen rack fish belly, Jingzhou Songzi Shadaoguan chicken, Jingzhou Honghu wild duck, Honghu lotus root, lotus seed, Jingzhou Jianlijing Pinellia, Jianligong pig, all can be specialty products, if you want to choose specialty products.
Question 9: How is the fish cake made in Hubei? Broken fish, agar (or other coagulants), seasoning, etc. Let it cool after boiling, stir it evenly before solidification, and it will look good after solidification.
Question 10: How to fry the fish cake?
Big Bowl Fish Gaoyuan
Dawan pettitoes stewed fish cake
Braised Jingzhou fish cake with shark's fin
Ingredients: fish, fat pork, flour, eggs, salt.
Exercise:
1. fish: generally choose mandarin fish, which is also called grass carp locally. Grass carp has the characteristics of less thorns, good meat quality and rich oil and water, and is the first material for making fish cakes. Some people choose silver carp, but its meat quality is not as good as the former. After selecting the fish, scale and bone are removed, only the fish is needed, and then the fish is beaten to a pulp with a machine.
2. Fat pork: Choose the best fat pork, cut it into granules, or break it into meat foam with fish, but the former is better.
3. Small flour: also known as pea flour, its main function is to make the fish cake not loose after steaming.
4. Earth eggs: First separate the yolk from the egg white, and then stir them separately until they are even.
5. Salt, water and other seasonings, choose the right ingredients according to your own taste.
6. Stir the fish foam, pork, flour, egg white, water, salt and other seasonings until uniform.
7. Steam over high fire until it is 80% cooked, wrap the egg yolk and turn yellow, and continue to steam in the cage until it is fully cooked.
8. Generally, red food dyes are used, and red paper represents happiness.
9. At this time, the whole production process of fish cake is completed, and it can be eaten in small pieces. It can be preserved for about two weeks in cold winter, and can be cut into small pieces and steamed at the next meal.