Fish cake(yu rou dan gao )

Fish cake

Introduction:

"Fish is a relatively healthy meat at today's tables, which are rich in varieties. In particular, deep-sea fishes, the lower class of deep-sea fish, are the more species at the bottom of the food chain, which are more beneficial to human health, such as sardine. At my dinner table, we usually have fish once or twice a week. Especially after Mengcheng, a lot of relatively expensive marine fish in China can be bought here at the price of vegetables. In order to minimize the risk of cardiovascular disease for family members, eating sea fish has become a weekly must-have dish in family recipes. But sea fish are usually more fishy, it is this taste that makes people who love them can not stop, do not like to avoid. Today's fish cake is actually steamed Longli fish. Longli fish tastes tender and smooth, and it doesn't have much fishy smell. It's very suitable for making fish ball soup or steamed food. As long as you put a little thought on the plate, an ordinary dish can add a lot of color. It's true in many places of life. Take delicacy as an attitude towards life, treat life with a little more thought, such as planting a pot of flowers on the windowsill, or changing the curtains with the season... The same quality of life, I believe, will be very different. "

Production steps:

Step 1: wash the fillet and chop it into meat paste (smash it with meat grinder)

Step 2: cut the carrot into small pieces.

Step 3: Chop mushrooms. Take the egg white from the egg. (I forgot to take a picture, so I wrote it together with this step.)

Step 4: put the carrot, mushroom, tofu and egg white into the fish paste, then add cooking wine, salt and pepper and stir well.

Step 5: prepare a small bowl, apply a layer of oil on the inner wall of the bowl, and pour the fish paste mixed in the previous step into a small bowl.

Step 6: steam.

Step 7: steam fish, cut carrot slices, soak in salt water for a while, then fix with toothpick to make rose shape. Put it in cold water and let it stretch.

Step 8: wash cucumber and cut into thin slices.

Step 9: turn the cooked fish upside down on the plate.

Step 10: turn off the hot oil (medium heat). Add olive oil, seafood sauce, cooked mustard, tomato sauce, green lemon juice, mix well into thick juice.

Step 11: pour the hot juice on the fish cake. Then put the roses on the plate, and put the cut cucumber slices around the fish.

Materials required:

Dragon fish fillet: 2

Carrot: Half Root

White mushroom: 2

Egg white: 1

Soft tofu: half box

Lime: half

Salt: 1 teaspoon

Oil: a little

Pepper: 1 tsp

Cooking wine: 1 teaspoon

Seafood sauce: 1 teaspoon

Cooked mustard: 1 tsp

Ketchup: 1 teaspoon

Note: before steaming the fish in the bowl, be sure to spread a layer of oil around the inner wall of the bowl, so as to easily turn the cooked fish upside down.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yu Rou Dan Gao