The flavor of the year is the strongest, and the fragrance is full of four seasons
The taste of the old hometown introduced today is not like other foods that only exist in the cold winter months; this dish is not only able to set off the strong Taste of the New Year, but also people who like this bite can do it all year round. Macheng meat cake is both famous and unique.
According to the explanation of Sogou Encyclopedia: Macheng Meat Cake, Chu Cuisine, is a traditional famous dish in Macheng, Hubei Province, and the famous feast "Meat Cake Table" in Macheng, of which ten dishes are meat cake as the first. In addition, the people of Macheng hold a banquet at an important time event node, and meat cake is an indispensable staple dish. In the past, material life was very lacking, although this dish was suitable for all seasons, but it could only be chopped up one or two boxes during the New Year, and it was mainly used to entertain New Year's visitors, and they could only taste it like enjoying bacon and rice wine. Of course, now it is different, not only can you buy it at any time on the market, if you want to eat, you can immediately chop it to satisfy your appetite.
There are many methods circulating on the Internet, but the most concise method of Macheng meat cake is: the fresh fish is skinned and peeled (this requires technology), the pork (pork belly is better) is also deboned and peeled, all chopped into meat pulp, made into a paste (must be manually chopped, the effect of the grinder grinding is not good, the taste is bad), and then the sweet potato powder, water, salt are put into the basin in proportion and stirred with the meat pulp, and then add ginger, green onion and other condiments, made into a circle or square, put into a steamer, steamed for 30 minutes, cut into long square strips after the basket, plated, cooked, can be cooked, It can also be refrigerated, its taste is delicious and delicious, and the exquisite will be sprinkled on the top of the meat cake at the right time with a thin layer of crushed eggs, which is called full of color and flavor.
Some people say that if this is the case, we can also do it ourselves. You can make it yourself, but the proportion of raw materials is a secret, and if you don't master it well, you can't make meat cakes. More importantly, it is still the authentic pure natural green ingredients with the simple character characteristics of the people in the old revolutionary area of Macheng, without such ingredients, the taste of the meat cake made is different. Fish are raised in their own reservoir ponds, pork like cured bacon, must also be their own pure black soil pork, sweet potato flour is also their own sweet potatoes planted in the field, after their own production, washing, filtering, precipitation, sun drying and other processes, in the sun white to the eyes; there is the most common water, that is slowly seeped out from the bottom of the mountain and filtered through layers of pure natural mountain spring water. You say, how many places can have such ingredients? Putting these ingredients together, I am afraid that there are even fewer in the world.
Associated with meat cakes are fish noodles, bean cakes, fish balls, etc., which can be said to be a family, completely a sequence. Especially the fish balls, the fish balls that just came out of the pot, the tender taste is a must.
This article is original by Zhang Guojun of Dabie Mountain, welcome to pay attention to help you grow knowledge together.