Hubei famous dish------[Huangpi Meat Cake]

Overview

I made fish cakes a few days ago, and I have been thinking about making meat cakes. I made fish cakes once last year, but I have never made meat cakes before, so I was a little afraid to start. I thought: If fish cakes can be successful, meat cakes will be almost the same, so they should not fail. I rolled up my sleeves and went to work. I bought fish and meat. When I was ready, I started. I made fish cakes and meat cakes once. My right wrist still hurts to this day. I used too much force. It’s worth it to be tired! Huangpi meat cakes, fish cakes, meat balls, and fish balls are traditional delicacies with local characteristics. Meatloaf, meatballs, and fishballs are collectively known as the three delicacies of Huangpi. (Meatballs are divided into two types: fried meatballs and boiled meatballs. Meatloaf is also divided into lean meatballs and fat meatballs.) After being cooked in a steamer and oil pan, simmer it with stock and garnish with some fungus, yellow flowers, spinach, and green onions before serving. During every new year and festival in Huangpi, the three delicacies of Huangpi have become indispensable dishes at the banquet, forming the saying that there are no three delicacies in the banquet, and the three delicacies are indispensable in the banquet. The three dishes are cooked together. The fish tastes like meat, and the meat tastes like fish. It has a unique flavor. Since there are three words in the three dishes: fish, meatballs and cake, fish is a homophone for "yu", the local dialect for "ball" is "yuan", and "cake" is a homophone for "gao", so people attach the meaning of "fish" to "fish", "balls" and "cake" to "gao".

Tags

• snacks
• chicken essence
• egg
• fat and lean meat
• fat head and fish tail
• ginger powder
• minced green onions
• oyster sauce
• rice wine
• sweet potato starch
• pepper
• salt
• water

Ingredients

Steps

1. 1 After buying silver carp (fat head and tail), ask the fish seller to remove the fish tail in advance and use the fish bones for other purposes. Do not waste it;

   

2. 2 Make a deep cut in the middle of the fish body until the skin is continuous. Press one side of the fish body firmly with one hand, and push the fish meat off the other side with the knife close to the skin. Then tighten the fleshed skin and push off the remaining fish meat in the same way;

   

3. 3 .Remove the fish flesh from the skin, rinse it in clean water to remove the blood, slice off the white part of the fish, and cut the remaining red fish into strips

   

4. 4 Use a knife to chop the fish into minced fish. During the chopping process, remove the large spines and fascia inside;

   

5. 5 .Wash the fat and lean meat and chop into minced meat

   

6. 6 Prepare minced ginger and green onions;

   

7. 7 .Egg separation of egg white and egg yolk

   

8. 8 Put the minced meat into a larger container, beat in the egg white and mix well;

   

9. 9 .Add fish paste

   

10. 10 Add minced ginger

    

11. 11 Add minced green onion and mix well

    

12. 12 Add pepper, chicken essence, oyster sauce and rice wine and stir evenly;

    

13. 13 Add water several times and mix well;

    

14. 14 Add sweet potato starch in portions and mix well;

    

15. 15 .Stir until very thick and white

    

16. 16 Add salt and continue stirring in one direction;

    

17. 17 Stir until the minced meat is fluffy and fine, and it takes a lot of effort;

    

18. 18 (The test method is: prepare a bowl of clean water, put some meat paste in the bowl, and when it can float on the water, the meat paste is considered to be mixed);

    

19. 19 Cover the cage with a damp cloth, pour some of the minced meat into the cage, dip the knife surface with water, smear the minced meat, and shape it. After the water in the pot boils, put the shaped fish paste into the cage, cover the pot, and set the fire to high for 45 minutes;

    

20. 20 After steaming, open the lid of the pot, stir the remaining egg yolks well, use a clean damp cloth to dry the moisture on the surface, and then use a brush to dip the egg yolk liquid on the cake surface. After steaming for three minutes, brush the egg yolk liquid again and steam for three minutes;

    

21. 21 Steamed meatloaf can be cooled and sliced before eating. You can also make soup, eat hot pot, or stir-fry!

    

22. 22 .Boil the meatballs with the remaining meat paste in water. Take an appropriate amount of meat paste with your left hand and squeeze out the meatballs through the tiger's mouth;

    

23. 23 Put water in the pot, turn on low heat, put the meatballs into the water with a spoon, cook all the meatballs in turn, turn on medium heat, cook for three minutes after the water boils

    

24. 24 The cooked meatballs can be taken out and eaten immediately. You can also make soup, eat hot pot, and make Huangpi three delicacies with fish balls and meat cakes!