Hubei famous dish - [Huangpi meat cake](hu bei ming cai huang bei rou gao )

Hubei famous dish - [Huangpi meat cake]

Introduction:

"I made fish cake a few days ago, and I've been brewing to make meat cake. I made fish cake once last year, but I never made meat cake. I'm afraid to start. I thought," fish cake can make success, meat cake is almost the same, and it should not fail. " I opened my sleeve, bought fish and meat, and started when I was ready. I even made fish cake and meat cake once. Up to now, my right wrist is still very painful, and it's worth the effort to eat tired! Huangpi meat cake, fish cake, meatballs and fish balls are traditional delicacies with local characteristics. The mid-term meatloaf, meatballs and fish balls are collectively known as the three delicacies in Huangpi (meatloaf is divided into fried meatloaf and boiled soup meatloaf, and meatloaf is also divided into lean meatloaf and fat meatloaf). After being cooked in steamer and oil pan, it can be served with soup and some fungus, yellow flower, spinach and scallion. In Huangpi, the three delicacies have become indispensable dishes in the banquet during the Chinese new year, festivals, weddings and funerals. The fish has meat flavor, the meat has fish flavor, and has unique flavor. Because there are three words of fish, pill and cake in the three dishes, fish and Yu are homophonic, pill is round in local dialect, cake and Gao are homophonic, so people give the three fresh food the meaning of having more than one year, family reunion and rising step by step, which is necessary for auspicious celebrations and festivals. "

Production steps:

Materials required:

Fat and lean meat: 980G

Pangtouweijing fish meat: 400g

Sweet potato starch: 240g

Eggs: 4

Water: 500g

Yellow rice wine: right amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Ginger powder: appropriate amount

Scallion powder: appropriate amount

Oyster sauce: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Bei Ming Cai Huang Bei Rou Gao