Wenzhou fish cake is delicious. You can enjoy the deliciousness of fish meat without the trouble of deboning. It is especially suitable for the elderly and children. It is also a traditional folk specialty of Wenzhou. It is made from fresh seawater fish such as crown fish and Spanish mackerel from the East China Sea as its main raw materials, and is mixed with unique condiments. It is refined using traditional recipes and advanced techniques without adding any pigments or preservatives. , the meat is tender, fresh but not fishy, ??low in fat, and extremely nutritious. It contains the amino acid calcium, vitamins A, E, C, potassium, magnesium, phosphorus, molybdenum, iodine, selenium and a large amount of protein needed by the human body. It is a natural fish food for families, hotels, tourism and as gifts for relatives and friends.

Main raw materials:

Tofu, wild rice noodles (that is, sweet potato flour), fish, eggs

Beat into long strips, steam them in a steamer, and then Put it in a frying pan and fry it

After all, we are not professional, and it is definitely not as delicious as what we make in the market, but we can make a little progress like Einstein making a small bench every time.

The following is the specific operation process:

1. Buy Spanish mackerel (or mackerel) at the vegetable market

2. After killing it, cut it into pieces from the middle Take the two halves, remove the fish bones, bones and skin (the skin is removed for the color of the fish cakes), then with the skin side down, start scraping the fish velvet with a knife.

3. Put the scraped fish down in a container

4. Add wine, stir in tofu, vegetable puree, onions, ginger, etc. and sweet potato flour and knead into a dough. , make it into a cake shape, add 2 egg yolks (remember it’s yolk, don’t put egg white)

5. Add flour again (you won’t go wrong if you start by adding less flour, too little flour will be too mushy, too much flour will make it too sticky) It will become a dough)

6. Mix evenly, stir for a while, so that the taste will be tougher, that is, chewy

7. Put on the steamer or put in the oil pan Fry until browned and then steam in a pan

8. If you put it in an oil pan, turn on a low heat when frying and the oil should be 50% hot. If the fire is too high, the fish meat becomes hard and the fish flavor is lost.

9. When both sides are golden, it is ready. Take it out of the pan.

10. After the preparation is completed, the delicious food is presented to you. Ready to eat, dipped in soy sauce and vinegar, or cut into thin strips for stir-fry or soup.