A fish cake
By VicentaLakin
When it comes to fish cakes, the people of Hubei should be familiar with the fact that fish crumbs, meat crumbs and fish cakes will appear in our home for the rest of the year, and remember that when we were young, each household would start preparing them a few days ago, and they would have been made by hand, although they could have been bought anywhere on our side, but they were not made by hand and did not smell fish. Today, I made fish cakes in our traditional way, which was very successful, and the entire production process and materials were well documented.”
Recipe Recommendations
- fish 460g
- eggs of 2
- fat 100g
- salt 8g
- qingshui 200g
- black pepper 1g
- scallion 10g
- ginger 20g
- chicken essence 3g
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A fish cake
1
Clean up the fathead, head off, open and immerse the water for an hour, change the water in the middle and wash the blood
2
onion white and ginger cutnery, with 200 g of fresh water in it
3
Fertilizers are used to make a back-up, or cut with a knife
4
Scratch fish mud with a knife
5
Scratch the fish and cut it with a knife
6
Join the two balls and mix them evenly
7
Add ginger ablution
8
Add black peppers, chickens, onions
9
Join the starch and mix it in
10
I'm going to mix it in the mashed
11
Finally add salt to the mix
12
It's about 20 minutes
13
Put it in a steambox with evaporation, water on your hands, and make the fish a square
14
When the water is boiled, the tank is placed on the steam cage, 30 minutes in the fire, and then the yolk is painted on the surface
15
It'll be ready in about five minutesA fish cake Make Tips
One, when scraping fish, don't scratch the blade near the skin, because it's too dark to make any fish cake. Once salt is added, fish mud becomes sticky, at a time when sufficient mixing takes more than 20 minutes, with the traditional practice of hand mixing。