There are many tributaries of the Yangtze and Han rivers
The lakes are dotted with stars
Blessed with water resources
Fish of all tastes are bred
Even the most unremarkable little fish
In the hands of Hubei people, they can be transformed into gorgeous
Mom's private dishes, the signature signatures of major restaurants
But if you say it's in Hubei
Who eats the fish the most, eats the most delicately
The people of Jingzhou can talk to you for three days and three nights
As a classic specialty of Jingchu Land, fish cake not only has rich nutrition, but also has a long historical background. The history of Jingzhou fish cake can be traced back to the era of the Five Emperors, and legend has it that Jingzhou fish cake was created by Emperor Shun's concubine Ying.
According to legend, Emperor Shun once took two concubines, Nuying and Emperor E, on a tour of the south, and when passing through Jingzhou, Emperor E was unwell and wanted to eat fish but was afraid of thorns. Therefore, under the guidance of local fishermen, Nüying made fish cakes for Emperor E. After Emperor E ate it, he recovered quickly, and Emperor Shun greatly praised it. Since then, fish cake has been widely spread in the Jingchu area.
Jingzhou fish cake
In the more than 1,000 years after Princess Shun created fish cake, fish cake became more and more exquisite, not only has it always been a famous court dish, but also spread more and more widely in the folk. In the Jingzhou area, the colorful, nutritious, smooth entrance and long aftertaste of fish cake are the first dishes of the masses to celebrate the New Year and invite guests, commonly known as "head dish".
During the Qing Dynasty, it is said that Qianlong blurted out after tasting the Jingzhou flower cake: "Fish is not seen, but people lily cake." "The name of the lily cake of fish cake, hence the name.
At the end of the Qing Dynasty, people added pork liver, waist flowers, belly and other three fresh foods to the fish cake, and this dish was finally finalized and the taste was more delicious. The last emperor Ai XinJue Luo Puyi's brother Ai Xin Jue Luo Pu Jie visited Jingzhou, and after tasting the Jingzhou fish cake, he was amazed and gladly wrote down: "The first family in Jingchu, Liaoshen has no unique taste."
<h1 class= "pgc-h-arrow-right" > picky: the right time meets the right fish</h1>
In Jingzhou, the most prestigious restaurant for making fish cakes is "Juzhen Garden". At the end of the Qing Dynasty, the Eight-Nation Alliance attacked Beijing, and Empress Dowager Cixi fled in a hurry. Her imperial cook, Zhen Dai, was exiled to Jingzhou several times, and later opened a restaurant called "Juzhen garden" with the Manchu brothers Guan Huanhai and Guan Quanfu. Fish cake is the restaurant's signature dish and has been passed down to this day.
Master Zhang Jihua, the representative inheritor of Jingzhou fish cake at the municipal level, from Juzhen Garden, said: "Fish cakes should be made in different seasons. The temperature in the summer is not easy to grasp, resulting in the fish mushroom being easy to disperse and not forming, and the probability of failure will be very large. Generally speaking, after the weather turns cold in November, it is the best time to make fish cakes. ”
As we all know, raw materials are the basis of all delicacies. When making fish cakes, the raw materials for fish cakes are mainly selected from grass carp that flow through the Long Lake in Jingzhou City, and about seven or eight pounds are the most suitable.
The blue fish or grass carp (grass carp) grown in Long Lake mostly feed on small fish and shrimp and snail mussels in the water body, with a lively temperament, slender body shape, excellent meat quality, less water volatilization after making fish mushrooms, soft and refreshing after making fish cakes, long aftertaste, tendon toughness, not bent in half, color like mutton fat, crystal clear.
In addition to grass carp, large white and green fish are also good choices. These fish have developed dorsal muscles, thick and tender flesh, and few white thorns, which is not only the appearance of the face, but also the taste guarantee.
After the fish is slaughtered, you can't rush to make the mushrooms, and you have to leave them for a while. This is because the fish meat needs to be drained and matured after slaughter before the fish mushroom can be prepared. Moreover, when the fish just died, its flesh was in the zombie stage, the PH value decreased, and the water holding capacity was low, which easily affected the elasticity and tenderness of the fish mushroom products. After slaughtering, the texture of the fish will be soft due to oxidation, the water retention will be enhanced, the fresh substance will gradually decompose, and the flavor will increase significantly.
<h1 class = "pgc-h-arrow-right" > DIY classroom: the master teaches you to make fish cakes</h1>
Hubei people understand the delicious taste of fish cake, when biting, they bounce their teeth, but they are soft and smooth in their mouths, and their lips are sipped and melted in the mouth. How to turn a big fresh fish into a delicious fish cake. Master Jiang Dianguo, the gold medalist of the third Chinese Cooking Competition, came to demonstrate in person.
1. Slaughter and wash the fish, cut it from the back, remove the spine and chest spines, push off the skin from the tail knife, take the white fish from the two pieces of fish, and chop it into mushrooms with a knife. The fish mushrooms need to be beaten to the point where they can be mudded before proceeding to the next step.
2: Mix the beaten fish velvet with the egg whites, twist them by hand in a clockwise direction, and mix the water and cake into a paste.
Master Jiang deliberately stressed that it must be in a clockwise direction, so as to make the fish velvet more energetic. During this process, add salt, monosodium glutamate, starch and stir, then add ginger and pork backbone and stir.
3, the last step is to steam the fish cake. Spread the steamer basket with wet gauze, pour in the fish paste and smooth it with a knife, cover the cage lid, steam it with boiling water for 40 minutes, open the cage cover, dry the surface moisture of the fish cake with clean gauze, spread the egg yolk evenly on the surface of the fish cake, cover the basket lid, turn it over on the board after cold, and use the knife to change the length of the fish cake blank to cut the fish cake blank, you can process all kinds of fish cake dishes.
There are some transparent places on the sides of the fish cake, which are basically fatty meat; and then there are many stomata produced by the evaporation of the fat in the middle. It is precisely because there are many pores that the fish cake is very soft and dense to eat.
The inferior fish cakes on the market, the starch is too much, completely suppressing the taste of fish, but also affecting the taste. Authentic Jingzhou fish cake, whether it is a fragrant and delicious taste, or a soft and smooth taste, as well as a white jade appearance, are called the best.
Jingzhou fish cake is not only a local famous dish, but also selected into the second batch of provincial intangible cultural heritage list in Hubei Province in 2009. Through today's visit, we learned that the Jingzhou fish cake made by hand condenses the crystallization of the wisdom of the ancient working people and plays an irreplaceable role in promoting local culture and promoting local economic and social development.
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Source of this article: Hubei News