Steamed fish cake

Overview

Fish cake is one of the eight famous dishes in Jingzhou, also known as lily cake. It is processed and steamed with surimi, eggs and meat as the main raw materials. It is fresh and tender, fragrant and delicious, rich in nutrients, suitable for all ages, and is a top quality food for entertaining guests at folk banquets. The fish cake itself is salty and delicious. It is very delicious when steamed directly. In order to make it more beautiful and to suit the taste of the family, I made a little soup and poured it on top. The method is quite simple. Let’s take a look...

Tags

• private kitchen
• seafood
• shandong cuisine
• children
• summer recipes
• banquet dishes
• dinner
• cucumber
• fish cake
• homemade chili sauce
• light soy sauce
• water starch
• white vinegar
• carrot
• chopped green onion
• ketchup

Ingredients

Steps

1. 1 Cut the fish cake into slices

   

2. 2 Place on a plate and arrange

   

3. 3 Put it into a pot and steam until cooked

   

4. 4 Cut the cucumber in half and cut into slices, and cut the carrot into very thin slices

   

5. 5 Mix an appropriate amount of light soy sauce, water starch, a little chili sauce, white vinegar, and tomato paste to make a juice and set aside

   

6. 6 Carrot slices are tied into a flower with toothpicks

   

7. 7 After the fish cakes are steamed, cook the sauce in a separate pot until it becomes thick

   

8. 8 Arrange cucumber slices around the edge of the plate

   

9. 9 Pour in the prepared sauce

   

10. 10 Decorate with carrot flowers, sprinkle with chopped green onion, and the delicious fish cake is served