Boiling small fish with hot cakes "is an authentic Tianjin-style snack, but it is actually a very ordinary daily meal.
Tianjin is located at the lower end of the Jiuhe River, with Baiyangdian Lake on top and Bohai Bay on bottom. It is low-lying and water-rich. Fish and shrimp are kept in stock all year round. Tianjin people have developed the habit of loving fish. Corn is also abundant in the north, and rice cakes are the staple food of the family. However, the authentic boiled fish with hot cakes is not cooked separately, but is called "cooked in one pot", which means that hot cakes and boiled fish are cooked in the same pot and served at the same time.
In this dish, the fish is wild white strips or small crucian carp, and the meat is tender and soft;
Make cakes with cornmeal. After heating the large iron pot, boil the fish at the bottom of the pot, and turn the pan around and cover it with cornflour cakes.
Boil small fish with hot cakes
By ArdenHaley
Recipe Recommendations
- small squid appropriate amount
- cornmeal appropriate amount
- white flour appropriate amount
- millet flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- dried chili appropriate amount
- garlic cloves appropriate amount
- vinegar appropriate amount
- spaghetti sauce appropriate amount
- hot and sour
- stewed
- an hour
- ordinary
Steps for Boil small fish with hot cakes
1
Mix corn flour, white flour, and corn flour evenly in proportion. Put the yeast water into warm water and mix well. The amount of water is about half of the amount of flour. Slowly pour the warm water with the yeast powder into the flour, and mix well with chopsticks.
2
Knead the flour into dough and leave in a warm place to ferment for two hours.
3
Remove the fins of the small crucian carp, cut open the abdomen, remove the internal organs, remove the gills, and clean them.
4
Evenly stick a layer of flour on the processed small crucian carp, and shake off the excess flour for later use.
5
Put the oil in the pan, put the small fish into the pan, and roll over medium heat until golden brown.
6
Put oil in another pan, put green onions, ginger, star anise, dried peppers, and garlic cloves in the pan.
7
Add the fried fish and place well.
8
Mix the flour paste with cooking wine, flour paste, and vinegar and pour it into the pan. Roll the cornflour dough into a ball with your hands and stick it to the edge of the pan.
9
Pour water over the small fish, bring to a boil over high heat, and cook over medium heat for 20 to 30 minutes.