Wenzhou fish cake and seafood cake

Wenzhou fish cake and seafood cake

Introduction:

"Wenzhou fish cake is made of fresh sea fish meat with starch and seasoning, repeatedly kneaded, fried or steamed; it was famous as early as 1921. Fish cake is very delicious. It can not only enjoy the freshness of fish, but also save the trouble of bone picking. It is especially suitable for the elderly and children. It is also rich in nutrition. It is a traditional folk specialty in Wenzhou. It is also a good natural fish product for families, hotels, tourism and gifts to relatives and friends. "

Production steps:

Step 1: remove the internal organs of any kind of fish, such as longlifish or mullet, COD, minnow, Spanish mackerel (commonly known as mackerel), wash and dry.

Step 2: put a knife into the back of the fish, remove the head, bone and bone, and scrape out the pure fish. (fish head and skin removed)

Step 3: dry the scraped fish, chop it into minced fish, add all the accessories, mix well, wear latex gloves, rub the fish with your hands for 8-10 minutes until it sticks to your hands.

Step 4: finally knead into a very flexible fish paste.

Step 5: dip some water in the palm of your hand, make a long strip or oval cake of mashed fish, and steam for 12-14 minutes in a steamer.

Step 6: take out and cool; fry in oil pan until golden on both sides, remove and drain excess oil, slice and put on a plate.

Step 7: when eating, you can dip it in soy sauce and vinegar, or cut it into thin strips to fry vegetables or cook soup. Features: it tastes delicious and nutritious; after removing the fish bone, it tastes more Q, more muscular and has no fishy smell; it is especially suitable for children. It can not only let children eat more fish, but also has no trouble of picking on thorns.

Materials required:

Spanish mackerel: 750g

Sweet potato starch: 120g

Scallion: 1 tablespoon

Ginger: 1 teaspoon

Egg: 1

Tofu: 1 small piece

Salt: 1 / 2 teaspoon

White pepper: 1 / 2 tsp

Cooking wine: 1 teaspoon

MSG: right amount

Sugar: 1 teaspoon

Note: except for fish with soft meat, other fish with hard meat and less spines and bones can be used to make fish cake.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh