Fish cake
By VicentaLakin
There are lots of places in the north of the lake, but the Qingzhou fish cake is more famous, in Wuhan, where fish cakes, fish round, meat loaf, meatballs are famous, and they are known as yellow. Whether we get married, have kids full moons, have birthdays, there's lots of yellow hair at the banquets, and these are the first things that I eat at wedding dinners, very well, and are made by the rural masters, who make them taste good, taste soft and eat them. Fish cakes are famous for fish that don't see fish, meat smells, fish cakes are white, they're smooth, they're resilient, they're famous for being folded. One successful fish cake last year, afraid of failing to make it, without making a map of the process, with the raw materials prepared the day before yesterday, and starting to make fish cakes, is the trouble, the scratching of fish meat and the mixing, which is a test of your endurance until the fish soars up, my arms don't listen, my arms are numb, when the fish cake comes out, everything is gone, and I'm happy to see the success
Recipe Recommendations
- Fat head fish tail
- corn starch 280 grams
- pork fat 300 grams
- eggs of 4
- chopped green onion 40 grams
- ginger water 400 grams
- yellow wine appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Fish cake
1
...the raw materials are ready
2
(b) Onions cut the end, ginger cut the end with 400 grams of water, and pig meat washed clean and shredded
3
Eggs are separated from egg yolk
4
Fish tails are pre-empted by fish-sellers, fish bone boilers, or fried fish chops, with spoons to scrape the fish, close to fish skin red, affecting the colour of the product, and large fish pricks remain on the fish skin (figure 4)
5
Cut the fish into mud with a knife, and remove the bands inside
6
In larger containers, the eggs are scattered and evenly mixed in fish sludge
7
A few times with ginger aqueousing
8
Combination into paste (as figure 8)
9
In the fish mud, the wine, the onions, the chickens, the peppers continue to mix in one direction
10
Add corn starch and mix it in one direction
11
When the fish mud is sticky, it pours pig fat meat into the fish mud, and it continues to mix
12
Add salt to stir up
13
It's very dense and it'll take a lot of time to mix it
14
The cages are covered with wet cloths, and a portion of the fish mud is poured into the cages, (I am two-part steam), the water is stained on the edge of the knife, the fish mud is levelled, the shape is fixed, the water in the pot is boiled, and it is placed in a well-formed fish cage box, covered with a pan cover and a fire for 40 minutes
15
... when the evaporation is complete, open the top of the pot, and the rest of the egg yolk is modulated, drying the surface of the surface with clean wet cloths, and then brushing the face with a brush with egg yolk, and after three minutes, brushing the egg yolk again for three minutes
16
(b) The cooling out of the dryer when it is steamed
17
You can cut them, you can make soup, you can eat hot pots, you can cook