KamabokoAs a dishGastronomyIt has a very high popularity and importance in the Hubei region. Whether it's a New Year's eve or a banquet,KamabokoAll are indispensable delicacy. JingzhouwithZhijiangofKamabokoIt is particularly famous, but it is also reserved for New Year's food in various places in HubeiKamabokocustoms. For the people of Hubei,KamabokoNot only representedGastronomy, but also carries nostalgia and memory, is the taste of hometown and the taste of mother. I still remember that every year on the eve of the Chinese New Year, my father would always go to the fish pond to catch a few big onesGrass carp, and mom will make them out of themKamaboko。HandmadeKamabokoIt has a unique taste, salty and delicate. KamabokoNot only is it delicious, but it's also packed with nutrients. SelectedFishRich in protein and a variety of nutrients, it is a healthy food with high protein and low fat. In addition,KamabokoThere are no fish bones in it, making it ideal for the elderly and children. It doesn't matter if it's steamed or usedHot potKamabokoare very popular. Next, let's take a look at how to make a handicraftKamabokoLet's do it!
1. Prepare the ingredients
2. Treat grass carp
3. Make fish fillets
willGrass carpCut into thin slices, making sure to cut off the bones and skin of the fish, letFishAppears white. And then willFish filletPut in a basin, soak in water for 2 hours, letFishMore white and tender.
4. Prepare the seasoning
Cut wellFish filletAfter that, chop some of themFatty meatand cut some moreMinced ginger and shallots。Be prepared for someCornstarchand separate the egg whites and yolks.
5. Seasoned fish
will be soakedFishScoop up, squeeze out the water and put it on a cutting board to chop. willFishPut it in a basin and addFatty meatMinced ginger and shallots, salt,Essence of chickenCornstarchMix with egg whites and start stirring. Slowly add the water and willFishStir until you feel itFishIt will not fall from your hand. YesFish ballsPut it in water to test ifFish ballsI can float and show itFishIt's already stirred.
6. Steamed fish cakes
Prepare oneSteamerand cover with anti-stick grease paper. will be seasoned wellFishPourSteamerWipe the surface well with your hands. Steam on high heat for 40 minutes, open the lid, wipe off the moisture on the surface, smear with a layer of egg yolk liquid, and continue to steam for 3 minutes. Open the lid again, smear with a layer of egg yolk liquid, and continue to steam for 5 minutes. WaitKamabokoAfter letting cool slightly, remove and cut into small pieces.
7. Details and tips
ProductionKamaboko, selectGrass carpAnd try to choose a larger fish that is easy to goFishKamabokoFatty meatHow much can be adjusted according to personal taste, those who like fat can add more, and those who don't like can add less, which is the same asKamabokoSuccess or failure has nothing to do with it. StirFishStir vigorously in one direction for at least 20 minutes untilFishIt won't be dropped. Best to useFish ballsto testKamabokoWhether to stir well, ifFish ballsIf it can float, it meansKamabokoSucceed. Freshly out of the potKamabokoIt is not advisable to cut it immediately, it is best to let it cool before cutting, so that it is less likely to rot.
MadeKamabokoThe color is beautiful, the taste is tender, and it exudes a rich fish aroma. Eat it on a regular basisKamaboko, can be simply steamed, plus a dish "hat", that is, fried sliced meat andVegetablesPlacedKamabokoAbove, it is both beautiful and richer in taste. If you want a more crispy texture, you can also useKamabokoCut into small pieces, coat with a thin layer of flour and fry until golden brown. KamabokoIt can also be used as shabu-shabuHot potside dishes, with a variety of themVegetablesServed with meat, it tastes even more delicious. In short, whether it is eaten alone or with other dishes,KamabokoIt is a delicious and healthy food that will bring you nourishing and appetizing enjoyment. Come and try your hand at making it!