Two-color fish cake slices

Overview

There is fish but there is no fish. When I made this dish, I was not sure whether my family would like it. The color is beautiful. After it was served, the child asked me what it was? I will definitely not tell you that this is a fish. Because this guy doesn't like to eat fish, let alone pumpkin, I said it was made of meat. She actually ate five slices...

Tags

• cold dishes
• children
• autumn recipes
• winter recipes
• hubei cuisine
• lunch
• cooking wine
• egg white
• fish
• green onion and ginger water
• oil
• onions
• pumpkin
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Chop the ginger into small pieces and soak it in 2 tablespoons of hot water for 5 minutes to make ginger and scallion water. Set aside

   

3. 3 Steam the pumpkin and press it into puree with a spoon

   

4. 4 Fish meat minced into fish paste

   

5. 5 Add an egg white

   

6. 6 Add 1 tsp salt and 1 tsp cornstarch

   

7. 7 Add 1 tablespoon of onion and ginger water

   

8. 8 Add 1 spoonful of cooking wine

   

9. 9 Add 1 tsp white pepper and chicken powder

   

10. 10 Stir evenly into fish paste

    

11. 11 Add half of the fish paste into the pumpkin puree and mix well

    

12. 12 Take a square mold, apply a layer of oil on the inside, and wrap a layer of tin foil on the outside

    

13. 13 First spread the original color fish paste into the mold

    

14. 14 Then spread the pumpkin and fish paste and smooth the surface

    

15. 15 Cover it with a layer of tin foil

    

16. 16 Place in a steamer and steam over high heat for 15 minutes

    

17. 17 After steaming, take it out to cool slightly before slicing

    

18. 18 You can eat it like this, dip it in the strong sauce~~

    

19. 19 My kids eat it with sweet noodle sauce~

    

20. 20 ……