What's the difference between meat pie and fish cake? What's a patty?

Meat pie is also a regular snack during the Spring Festival. What's the difference between this meat pie and fish cake? What the hell is a meat pie?

What's the difference between meat pie and fish cake?

Macheng meat pie is one of the traditional famous dishes of Han nationality in Macheng, Hubei Province. In Macheng City at the southern foot of Dabie Mountain, in the 10 dish named "Meat Pie Mat", meat pie is the main course, and firecrackers are set off when serving. Fresh fish are peeled, pork is peeled and boned, and chopped into minced meat. Put the sweet potato powder, clear water and salt into a basin in proportion and stir with the pulp. Add seasoning such as Jiang Mo and chopped green onion, make into a round or square shape, put into a steamer, steam with strong fire for 15-20 minutes, cut into rectangular strips after coming out of the cage, and serve on a plate, which can be cooked and refrigerated.

Fish cake is a unique flavor in Jingzhou area, and it has the reputation of eating fish but not seeing fish. Fish contains meat, which is fragrant, fragrant, smooth and tender, and melts in the mouth. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, and finally covered with belly slices and waist slices. Many dishes are commonly called "flower cakes" and "mixed meatballs", which are the first dishes at weddings and funerals in Jingzhou area. It can be seen that Jingzhou fish cake has gone beyond simple eating habits and has become a unique local folk culture after thousands of years of accumulation. According to related reports, "Jingzhou Fish Cake is on the second batch of provincial intangible cultural heritage list".

What's a patty?

Macheng has a kind of "meat pie mat", with meat pie as the main dish, among which huangpi district, Macheng and chibi city are the most famous. The patties are folded into pagodas and placed in flower bowls. There are four colors: red, yellow, white and brown, which are not only beautiful, but also delicious.

Speaking of meat pies, there is an interesting story. According to legend, the king of Chu loves fish, but he is often annoyed by the fishbone stuck in his throat, so many chefs have become ghosts under the knife. Later, a chef happened to find that fishbone was easy to separate from fish, so he mixed the separated fish with pork, chopped it with seasoning and steamed it into pieces. The king of Chu ate it and was overjoyed. Since then, patties have come out and gained great fame. Since then, after the chef retired in old age and passed on his skills to the people, people have praised meat pies as the leader of the "imperial feast", so the habit of eating meat pies in eastern Hubei has flourished.

Huangpi people have always maintained the custom that "you can't be an adult without meat pie, and you can't make a meal without meat pie". Peel the fresh fish from Huangpi, peel and boneless the pork, chop it into paste, and mix in flour, eggs and seasoning.

How to eat meat pie

People in Chibi generally like to cut meat pies into rectangles, arrange them neatly on plates, and then sprinkle a layer of chopped green onion on the surface of the meat pies. They are fragrant after steaming and before serving. Look carefully, yellow, white and green alternate with each other, very beautiful; Taste it, it is even more fragrant and greasy, and the lips and teeth are fragrant. At the banquet in Chibi, there is even a saying that "there is no cake", and meat pies must be served first. Meat pie has become a famous dish in Xianning area, and it is sold in all major markets of hot springs. Many hot spring citizens not only like to eat steamed, but also like to cook in hot pot, which has a unique taste.

What kind of meat is used in the meat pie?

Meat pie is a traditional steamed dish in Sichuan, Hubei and northern China. The finished dishes are soft, elastic, smooth and delicious, and are deeply loved by diners. The famous ones are Macheng Meat Pie and Chibi Meat Pie. At the same time, after changing the knife, the finished meat pie can be burned, stewed, boiled, steamed and made into various colors, so it is favored by chefs. Today, we will talk about the experience of making this dish according to the actual operation experience.

Ingredients: 600g of fat pork, 400g of pork tenderloin, 200g of clean fish, 250g of egg white, 30g of dry starch, 50g of refined salt150g, 50g of onion ginger juice150g, 40g of wet starch, 30g of monosodium glutamate, white pepper, chicken soup, green beans and cucumber.

Method:

1. Cut the fat into mung bean-sized particles; Respectively grinding pork tenderloin and fish into paste; Cucumber top knife cut into semi-circular pieces for use.

2. Take a clean basin, add diced fat meat, lean meat paste and fish paste, add dry starch, egg white and onion ginger juice, add refined salt, pepper, monosodium glutamate, cooking wine and appropriate amount of water, and stir vigorously for later use.

3. Take a large steamer, put a clean and moist cloth on it, then pour in the meat pieces and smooth them into a square with a thickness of about 4 cm, steam them with medium boiling water for about 1 hour, take them out, remove the moisture on the surface of the meat patty, spread the broken egg yolk evenly while it is hot, steam them for 2 minutes, then take them out, cool them, and change knives to cut them into 7 cm, 4 cm wide and 0.6 cm thick.

4. Wash the pot with fire, add base oil, add onion and ginger, cook wine, add chicken soup, add a few green beans, add a proper amount of refined salt and monosodium glutamate, boil, thicken it with wet starch, push it evenly, pour it on the meat pie from the pot, and then enclose it with cucumber slices.