Steamed fish cake(qing zheng yu gao )

Steamed fish cake

Introduction:

"Fish cake is one of the eight famous dishes in Jingzhou, also known as lily cake. It is made of surimi, eggs and meat as the main raw materials. It tastes fresh, tender, smooth, delicious and nutritious. It is suitable for all ages. It is the top grade of folk banquet. The fish cake itself is salty and delicious. It's very delicious when steamed directly. In order to be more beautiful and more suitable for the family's taste, we made a little soup and finally poured it on. The method is quite simple. Let's have a look at it... "

Production steps:

Step 1: slice the fish cake

Step 2: put it on the plate

Step 3: steam it in a pot

Step 4: cut the cucumber in half, and then cut it into slices. Cut the carrot into very thin slices

Step 5: appropriate amount of soy sauce, starch, a little chopped pepper sauce, white vinegar, tomato sauce, transfer into juice for use

Step 6: stick carrot slices into a flower with toothpick

Step 7: after the fish cake is steamed, take another pot to make the sauce thick

Step 8: put the cucumber slices around the edge of the plate

Step 9: pour in the prepared sauce

Step 10: decorate with carrot blossom, sprinkle with scallion, and delicious fish cake is on the table

Materials required:

Fish cake: 500g

Cucumber: a section

Ketchup: a little

Scallion: right amount

Homemade chopped pepper sauce: a little

Carrot: a little bit

Soy sauce: moderate

Starch: appropriate amount

White vinegar: a little

Note: fish cake itself has salt, and very tasty, sauce inside the chopped pepper sauce and soy sauce must be put less, other seasonings can also put a little bit, add a little water starch to make a thick juice can be poured.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Yu Gao