【Card-wrapped Sunflower Fish】---A healthy and delicious food that is pleasing to the eyes and stomach

Overview

The baby likes to eat by himself. In the summer, I feel more comfortable letting him eat by himself. I am not afraid if his clothes get dirty. It is easy to change and wash. Now that I wear more clothes, it is not convenient to carry bowls and chopsticks. It is easy to let the food get cold. I am also afraid that he will stain his coat, so I give him a scarf to wear when eating. But the little guy doesn't like to wear it, saying that it is not handsome and doesn't like it. So I would stay with him and watch him eat three meals a day, and occasionally feed him a few mouthfuls when he wasn't paying attention. When eating the sunflower fish, he was so happy that he kept clapping his little hands and said it was Huahua. Because it had no bones, it was safe for children to eat, so he basically left it for the two children to eat. I never get tired of eating fish balls, especially the stuffed ones, the texture is even more satisfying. This plate of sunflower fish, named after its shape resembles a sunflower, has the deliciousness of fish balls, multi-flavored fillings, is eye-catching and stomach-pleasing, and is rich in nutrients.

Tags

• hot dishes
• common dishes
• chinese cuisine
• shandong cuisine
• children
• healthy recipes
• strengthen the spleen and nourish the stomach
• spring recipes
• summer recipes
• banquet dishes
• lunch
• chicken essence
• chicken fat
• corn
• crab sticks
• fresh peas
• fresh soup
• onion and ginger
• pork belly
• shaoxing wine
• shiitake mushrooms
• silver carp tail
• water starch
• white sugar
• cake
• carrot
• green pepper
• salt

Ingredients

Steps

1. 1 Raw material Figure 1.

   

2. 2 Raw material Figure 2.

   

3. 3 Cut the pork belly, shiitake mushrooms, and crab sticks into small pieces, and blanch the carrots, corn, and peas until they are raw. (Leave some mushrooms and cut them into shreds)

   

4. 4 Add a little oil to the pot, first add the minced pork belly and stir-fry until it changes color, then add the mushrooms and stir-fry for a few times. Finally, add the crab sticks, corn, carrots and peas, add a little salt and chicken essence, stir-fry until cooked and set aside.

   

5. 5 Cut the cake and green peppers in the ingredient picture 2 into sunflower petals, and blanch the green peppers in a pot of boiling water until cooked. (Add a little oil and salt into the boiling water. The oil is to keep the green pepper green color, and the salt is to add the flavor to the green pepper.)

   

6. 6 Peel the fish, remove the red meat, remove the white meat, cut into small pieces, and rinse.

   

7. 7 Put the fish meat into a cooking cup, add an appropriate amount of onion and ginger water and stir it into minced fish, then pour it into a bowl, add a little salt and Shaoxing wine and stir well.

   

8. 8 Spread a layer of minced fish on the plate and top with the fried fillings.

   

9. 9 Cover with another layer of fish paste and smooth it out.

   

10. 10 Spread shredded shiitake mushrooms on top and place sliced cake next to it.

    

11. 11 Steam in boiling water for about 5 minutes until cooked.

    

12. 12 Remove and place the blanched green pepper slices on top.

    

13. 13 Add half a bowl of fresh soup to the pot and bring to a boil, add a little water starch to thicken the gravy, and pour in a little chicken oil before serving.

    

14. 14 Pour evenly over the steamed sunflower fish.