Jinyumantang One by One Steamed Fish Cake and Egg Dumplings
by Line line 3896
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut the fish cake into 12 slices, find a plate without edges, and arrange it into a circle. There must be no edges so that it can be moved to another plate after it is steamed.
2. Put 6 egg dumplings on top and steam them for 6 minutes. At this time, it is found that it is better to add some starch to the egg dumplings, so that the skin is not penetrated and the color is better.
3. Wash the lettuce and absorb the moisture with kitchen paper.
4. Spread the lettuce leaves on the plate, making sure that the leaves only show a little bit.
5. Pour the sauce: chop a yellow garlic, finely chop the red pepper, add a teaspoon of balsamic vinegar, a little soy sauce, a little sugar, a little oyster sauce, and a spoonful of cold water and mix well.
6. After steaming, wear anti-scalding gloves with your left hand to hold the edge of the plate, tilt it down slightly, and wear disposable food gloves with your right hand. Use your entire palm to quickly hold the fish cakes and egg dumplings, slide them onto the plate with lettuce, and pour them on. Juice. Those who are afraid of being hot can only re-arrange the plate.
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