KamabokoAs a dishGastronomy, whether it is in Jingzhou or Zhijiang in Hubei, it enjoys a high reputation. In addition to the customs of the New Year, it is also indispensable in Yichang's banquetsKamabokofigure. KamabokoIt is not only a dish, but also the sustenance of Hubei people's nostalgia and memory. During the Chinese New Year at home, my father would personally go to the fish pond to catch some large onesGrass carpAnd then the mother would make it out of these fishKamaboko。HandmadeKamabokowhipped with a machineKamabokoDifferent, handmadeKamabokoIt is more fragrant and the taste is more delicate and tender.
Extensions:KamabokoIt has a wide influence in Hubei and even the entire central China region. BecauseKamabokoIt has become an indispensable part of festivals and family gatheringsGastronomy。Whether it's to celebrate the New Year, or to entertain guests,KamabokoIt's all an impressive dish. in HubeiDietCulture,KamabokoIt not only represents the joy of the harvest, but also conveys the longing and nostalgia for the hometown.
KamabokoSelectedFishAbundantProteinsand a variety of nutrients, is a high-protein, low-fat oneHealthFoodstuff. Compared to other meats,FishIt is more easily absorbed by the human body and is rich in unsaturated fatty acids for the human bodyCardiovascular systemThere are benefits. KamabokoThe bones are removed during the production process, making the taste delicate and smooth, and it is also more suitable for the elderly and children.
Extensions:FishAs a premiumProteins**, rich in a variety of amino acids and minerals, has a positive effect on the growth and development of the human body and the improvement of immunity. In addition,FishIt is also rich in unsaturated fatty acids, which help lower cholesterol levels and strengthen the heartHealth。WhileKamabokoDue to the meticulous processing, it does not contain fish bones, making itDietMore secure and worry-free.
2. ProcessingFish: Will be washedGrass carpRemove the membrane and head, remove the bones and skin of the fish, and cut into thin slices. Soak in water for two hours and letFishWhiter.
3. Prepare the seasoning: cut itGrass carpPlace on a cutting board, chop with a knife, put in a basin and mix with the fat, ginger, chopped shallots, salt, chicken essence, cornstarch and egg whites.
4. StirFish: Gradually add water to the basin and stir in one direction until it is stirredFishFirm, sticky.
5. SteamingKamaboko: WillFishPour into the steamer, wipe the surface with your hands, and steam for 40 minutes. After opening the lid, wipe off the water on the surface, apply a layer of egg yolk liquid, continue steaming for 3 minutes, apply the egg yolk liquid again, and continue steaming for 5 minutes.
Expansion: HandmadeKamabokoIt is relatively cumbersome and needs to be cut sequentiallyFish, soak the fish fillet, cut the vermicelli, season and mix well, stir and steam. And the machine whipsKamabokoIt's even easier and quicker, just put the fish and seasoning together in the machine and whisk until it is strong. Handmade, thoughKamabokoIt is superior in texture and taste, and can better reflect the traditional production process and unique fish flavor.