Long Lee Fish Cake

Name: Long Lee Fish Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 380g Long Liyu; 140g corn starch; 150g Pork Fatty Meat Filling; 4 egg; 10g Chopped green onions; 10g ginger; 20ml Rice wine; 5g pepper; 6g salt

by Good baking ~ teaching service of steaming and baking

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The taste of the sea, steamed cake knows

Longli fish is delicious and has a smooth taste. Because it has no thorns, the meat is thick and tender. It is steamed, fried, sweet and sour, and deep-fried. It is very enjoyable to eat. It is especially suitable for foodies who love fish and are afraid of trouble. Coupled with the rich omega 3, the eye protection effect is not to say, it is simply a boon for the office workers who face the computer all day and the school party who is fighting hard.
Simply stir and stir, steam the steamed Longli fish steamed cake, one bite down, the soft and tasty steamed cake hides the looming fresh fragrant fish, the wonderful and delicious taste enjoyment who knows who eats it! "

Ingredients

Long Lee Fish Cake

1. Separate the egg whites and yolks, put them in a bowl and set aside. Cut the fish into small pieces and put it into a grinder, pour in the egg white, chopped green onion and ginger and seasonings, and puree it with a food processor.

2. Add cornstarch and pork fat and continue stirring until the fish paste is thick and the stirring is very laborious.

3. Pour the fish puree into a heat-resistant tray (about 4cm in height), apply water to the knife surface, and smooth the fish puree into shape. Adjust the steamer to the normal steaming mode, 100 degrees, and steam for 25 minutes.

4. When the time is up, take it out, cool it slightly with a clean damp cloth to dry the moisture on the surface, and then use a brush to soak the egg yolk and brush it on the surface of the cake.