Cowfish cakes

By VicentaLakin

Cowfish cakes
The "cutter-cooked fish paste" is the north-east dish that appears in the “Time Festival” in the third episode of Point of the Tongue 2. When I was a kid, I used a wood-fired stove, a large iron pot on the stove, and a couple of coarse-food cakes on the side of the pot when my grandmother stewed fish or chicken, which I and my brother took out. Now there are no wood stoves, no big iron pots, and there's a little test on the gas stove, not as good as Grandma's, but there's a few memories. The tacos with fish soup are delicious。

Recipe Recommendations

  • crucian carp art. 2
  • cornmeal 100g
  • wheat flour 100g
  • green pepper one
  • red pepper one
  • oil appropriate amount
  • salt appropriate amount
  • ginger appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • dried red pepper appropriate amount
  • octagonal appropriate amount
  • pepper appropriate amount
  • baking powder appropriate amount

Steps for Cowfish cakes

  • Make Cowfish cakes step 0
    1
    Half corn paste and half wheat flour. Add a little bumper. Pink
  • Make Cowfish cakes step 1
    2
    Mixed even
  • Make Cowfish cakes step 2
    3
    And slowly pour hot water
  • Make Cowfish cakes step 3
    4
    It's made of chopsticks
  • Make Cowfish cakes step 4
    5
    I'm going to wake up in my face
  • Make Cowfish cakes step 5
    6
    When you wake up the noodles, you can prepare the stew
  • Make Cowfish cakes step 6
    7
    Squirts are clean and graft, salt and wine, and gingers are made for 10 minutes
  • Make Cowfish cakes step 7
    8
    Paprika Chest, prepare all kinds of ingredients
  • Make Cowfish cakes step 8
    9
    The pan is hot, wipe the bottom of the pot with ginger
  • Make Cowfish cakes step 9
    10
    Add Oil
  • Make Cowfish cakes step 10
    11
    It's hot and hot and it's hot
  • Make Cowfish cakes step 11
    12
    When one is cooked, it's turned and it's fried to the yellow
  • Make Cowfish cakes step 12
    13
    Let's get the roasted mackerel out
  • Make Cowfish cakes step 13
    14
    Hot oil in the pot
  • Make Cowfish cakes step 14
    15
    Put it in bean petals
  • Make Cowfish cakes step 15
    16
    It smells good
  • Make Cowfish cakes step 16
    17
    I'll put the roasted mackerel in the pot
  • Make Cowfish cakes step 17
    18
    Water
  • Make Cowfish cakes step 18
    19
    Join the smoke, the smoke, the wine
  • Make Cowfish cakes step 19
    20
    Join the sugar kettle
  • Make Cowfish cakes step 20
    21
    We'll split the noodles into a potion and make them into tarts
  • Make Cowfish cakes step 21
    22
    I'll put the made tacos on the side of the pot, and I'll put on the top of the pan and cook them
  • Make Cowfish cakes step 22
    23
    Once the pie's ready, the peppers are dead, and a little juice is enough

    • Cowfish cakes Make Tips

    1. Use equal amounts of cornmeal and all-purpose flour for a better texture. 2. You must use hot water when kneading the dough for the cornmeal to become sticky. 3. Keep the oil temperature high when frying the fish to prevent the skin from breaking; rubbing the pan with ginger beforehand also prevents sticking. 4. Make the corn cakes smaller and thinner so they cook faster. 5. Light soy sauce, dark soy sauce, and bean paste are all salty, so the flavor is sufficient and no extra salt was added at the end. 6. Finally, do not reduce the sauce too dry; the corn cakes taste delicious when dipped in the fish sauce.

    Recipe Categories

    Recipe recommendation