Dace is a common freshwater fish. The meat of dace is very delicious, but it has many bone spurs. The skilled people of Shunde and Zhongshan have brought the delicacy of dace to the extreme. Among them, the "fried dace cake" has been awarded the "Chinese Famous Snack" " title. If

Dace is a common freshwater fish. The meat of dace is very delicious, but it has many bone spurs. The skilled people of Shunde and Zhongshan have brought the delicacy of dace to the extreme, including the " Pan-fried dace cake" It has won the title of "Famous Chinese Snacks". If you want to eat delicious dace fish cakes, you don’t have to go far to Shunde, you can make them at home. Use the simplest ingredients to make the most authentic and healthy delicacies. Dishes made with hand-cut dace are the best among them. Learn the knife technique of "hand-cut dace" and the technique of making fish tarts. By adding different auxiliary ingredients, you can create different flavors of dace dishes.

[Fresh Scallops and Water Chestnut Dace Cake]

Water chestnuts, which are called "water chestnuts" in the north, are famous for their rich nutrition and sweet and juicy taste. It is favored for its taste and is loved in both the north and the south. It is also known as "Underground Sydney" and "Jiangnan Ginseng".

These names are not false. Nutrition believes that water chestnuts are rich in starch, protein, and other nutrients that are beneficial to the human body.

In medicine, water chestnuts are sweet in nature and cold in taste, and enter the lungs and stomach meridians. It has the functions of clearing the heart and purging fire, moistening the lungs and cooling the liver, digesting food and reducing phlegm. It is suitable to eat in summer ~

Preparation materials

2 dace fish, 200g water chestnuts (weight after peeling), 100g scallops , chopped parsley 40g, 5g light soy sauce, 8g oyster sauce, 3g sugar, 0.5g white pepper, 3g sesame oil, appropriate amount of salt

Production steps

(1) Cut the fresh scallops in two, cut them into the same thickness as dace fish cakes, and then scallops Blanch until eighty done and set aside to release the moisture in it. When fried in fish cakes , it will be easier to cook

(2) The fish has been scaled and gutted at the vegetable market and it has been killed. Come back and bring it back Rinse the blood and water, and use a rag or kitchen paper to absorb the water from the fish body, otherwise it will easily slip on your hands. Then cut out the fish meat from the side of the fish body, leaving the head and belly free.

(3) Cut the fish into thin slices, because the dace is There are hidden thorns, try to cut them as thinly as possible, so that you can't eat the thorns.

(4) Use a knife to cut into pieces, mince and set aside (the knife cuts taste better than those made by meat grinder )

( 5) Wash the horseshoe, hold it in your hand, and use a knife to peel it in a circle from left to right along the edge of the horseshoe. You can peel it quickly and cleanly. Cut the peeled horseshoe into small pieces of about 0.5cm for later use.

(6) Pour the dace meat into a large bowl, add water chestnuts and chopped parsley, mix well.

(7) Add light soy sauce, oyster sauce, sugar, salt, white pepper, and sesame oil, mix well, and is added. The dace fish meat must be kneaded evenly, otherwise it will not become gluey. There is something special about kneading the dace fish. It should be kneaded in one direction. It doesn't matter whether it is clockwise or counterclockwise, but it must be in the same direction. Knead until it becomes gluey and then beat it. After beating it, it will taste delicious.

(8) Squeeze the dace fish paste into fish cakes, and place the strips on the dace fish cakes. Be careful not to squeeze the dace fish paste too thickly. If it is too thick, it will take a long time to fry before it is cooked. It will dry out and burn easily. Another point is that when making fish cakes, be sure to apply some oil on the bottom of the dish, otherwise the fish cakes will stick together

(9) After putting the fish cakes down in the pot, use a spatula Flatten it and press the scallop into the fish cake. Press it deeper so that the fish cake can better absorb the flavor of the scallop. When you first put it down, turn to low heat and fry slowly. Otherwise, it will be easy to fry. The inside was undercooked and the outside was burnt.

A large plate of golden and crispy cakes was brought to the table. It smelled mostly of fish, like the usual burnt aroma of fried fish.

html The white pieces of horse hoof cannot be hidden, and they are not stained with the golden color. They are still embedded in the pieces of fish cakes like white jade.

The fish cake is soft in the hand, but when it goes into the mouth, it is a solid meat cake! The outside is a little crispy and fragrant, starting with it, and then the fish cake is elastic, soft and fragrant, and the umami taste is close to the taste buds ~

The chopped water chestnut particles are interspersed in the middle of the fish cake. After a few bites, it will make a crisp "smack" sound. Just when I was eating the fish cake, it had a crisp texture, which was wonderful~

It tasted not only the fishy aroma of dace but also the umami flavor of the scallops. It swept through the whole mouth. No matter how you eat it, you feel it is so enjoyable!