What is the practice of salted fish cake? How can you make salted fish bones soft?

Salted fish cake is a special snack for fishermen in Jiaodong and Liaodong coastal areas. It is a common convenient food for rural fishermen (the convenient dishes and rice carried by fishermen at sea are delicious, nutritious and easy to carry, so they are deeply loved). Later, it gradually went to the streets and restaurants, becoming the sustenance of many coastal wanderers and a yearning. Salted fish fried outside is tender inside, fresh and fragrant. Corn flour cake is soft, sweet, crisp and burnt. One bite and there's a tortilla. The taste is very fisherman's, and the style is unique. You won't know until you taste it. So how to make salted fish cakes?

(1) Salted fish is dried with local sweet fish (every local household has the habit of drying dried sweet fish in the front and back of the house in late autumn and early winter every year), including yellow croaker, Spanish mackerel, rod fish and drum-eyed fish.

Take Spanish mackerel as an example, because there are many salted fish in our local area. First, add a small amount of vinegar and soak it in clear water for one hour, then clean it, and cut the whole fish into thick slices with a width of 1 cm. If it is too salty, cut it into small pieces, put a little oil in the pot, fry the salted fish, take it out with a small torch and slowly put it on one side of the plate. Family practice can hang fish pieces in batter or dip them in dry powder, which tastes good.

You can also cook idle fish at home, which tastes better: put fresh Spanish mackerel, perch and so on. Apply cooking wine, salt and minced onion and ginger to the fish with a zigzag knife, hang it on the balcony for two or three days, dry the surface moisture in the shade, cut it into small pieces after washing, marinate it with soy sauce and cooking wine and onion and ginger for half an hour, and fry it in a pan until both sides are golden. In this way, by adding a proper amount of salt, minced onion and ginger and spiced powder to the corn flour, the corn flour cake can be made into spiced corn flour cake, which tastes more beautiful when matched.

(2) Corn flour cake: scald the corn flour with hot water, add the hot water several times, stir it into a flocculent shape, cool it for a while, dip it in cold water and form dough. About 20 minutes after waking up, dip in cold water, grab a handful of dough with your hands, knead it into a ball, then press it into a round cake in your hands, put it in a pot (put a little oil in the pot), and fry it slowly over low heat.

If the cake made of pure corn flour is too rough, you can add a proper amount of white flour or soybean flour to the corn flour.