Salted fish cakes
Salted fish cake is a traditional Han snack along the northern coast, which belongs to dalian cuisine in the Jiaodong gang of Lu cuisine. Fresh sea fish are salted, dried in the sun, then placed in an iron pan, set aside a little oil, fried until tender on the outside, and eaten with tortillas with a unique taste.
Coastal residents in the early days of fishing for a living, in order to dock early to sell seafood, fishermen must go to sea early, there is a meal must be eaten at sea, eat salted fish cakes is convenient and convenient. For the general public, in the past, there were few fresh vegetables in winter, only cabbage radish, when mixing dishes, affordable and available everywhere small fish became the first choice for housewives, every household had to salt and dry some salted fish every year, salted fish and brown rice noodle cakes became the best combination, eating at home, going out with rice are indispensable, and gradually taking to the streets and becoming a famous snack. Salted fish cakes flowed from the local countryside to the cities, and now all small restaurants can eat them. The fish is an autumn sea fish, there are stick fish and yellow flowers, palm long, put ginger and shallot salt salt, marinated and fried in oil brown. The cake is made from the white noodles of the old buds mixed with bean noodles, and the large pot is boiled with water, and the cake is attached around the pot.
method
Ingredients: 1 yellow fish mackerel, 4 tortillas, 1/2 green and red pepper, 10 grams of green onion, ginger and garlic, 2 spoons of light soy sauce, 1 spoon of rice wine, 600 ml of cooking oil, 1/4 tsp of salt, 1 gram of chicken essence, 1 tsp of sesame oil
Step 1: The yellow croaker is fully soaked and soft, cut into segments, and torn into long strips
Step 2: Add soy sauce and rice wine and marinate again
Step 3: Cut the cake into strips and set aside
Step 4: Cut the chives into sections, slice the ginger and garlic, cut the green and red peppers into coarse strips, and set aside
Step 5: Pour cooking oil into the pan, heat to 60%, and fry the cake until golden brown and crispy
Step 6: Rinse the marinated and colored fish and fry them in oil until fragrant
Step 7: Raise another pot, add a little and turn off the heat to serve. Oil, sauté chives, ginger and garlic, add green and red pepper strips and stir-fry
Step 8: Stir-fry well and then serve.
Tips
1: Fresh yellow fish fillets are boneless, salted directly and then exposed to oil. When eating, it is soft, and at the same time, most of the salt is removed, and it is marinated again with soy sauce and rice wine, which can not only taste but also induce people's appetite.
2, after returning to the pot, the yellow fish is chewy, and it is most suitable for drinking.
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