Pollock Fish Cake

Name: Pollock Fish Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Pollock; 60g Lotus root; 40g carrot; 10g starch; 2 pcs egg; 1 piece ginger

by Wandering stars

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I often hear old people say that children who eat fish are smart, and there is still some truth to it. Fish meat is rich in protein, EPA and DHA. DHA is commonly known as brain gold and is an important nutrient for brain development. Starting from the baby adding meat supplements, he can feed his baby fish. Fish meat, as a delicious ingredient that supplements high-quality protein and unsaturated fatty acids, plays an important role in baby food supplements.
To add fish to the baby, it is best to use deep-sea fish, cod, salmon, high nutritional value, no thorns, the baby is most suitable for eating. Fish meat is also exquisite. The fish meat that is steamed directly contains fiber, which is not easy to chew for babies. It becomes a ball when chewing and cannot be swallowed. Therefore, it is necessary to stir the fish meat into fish puree, the purpose is to destroy the fiber structure of the fish meat.
Today I will make a fish cake with pollock from Antarctica to Alaska. The Antarctic direct pollock fish is fished from the deep sea in Alaska. It is skinless and boneless. It contains a variety of amino acids. The meat is white and tender, clear and non-greasy, high in protein and low in fat. It is very suitable for baby food as a supplement. In addition to the pollock fish, carrots with a lot of vitamins and lotus root, which is good for spleen and appetizing, are added. They are stirred into a puree with a rice cooker and steamed. The nutrition is balanced, soft and tender, and it can be eaten by babies with a little chewing ability. . "

Ingredients

2 tablets Pollock
60g Lotus Root
40g Carrot
10g Starch
2 pcs Egg
1 piece Ginger

Pollock Fish Cake

1. Prepare all ingredients.

2. The pollock fish is cut into small pieces.

3. Peel the lotus root and cut into diced lotus roots. Peel the carrots and cut into slices.

4. Cut the ginger into thin slices, cover the pollock fish and marinate for 20 minutes.

5. Put the lotus root and carrot slices into the steamer and steam for 15 minutes.

6. Take out the steamed lotus root and carrot slices.

7. Put lotus root, carrot slices, pollock fish, starch, and eggs into the cooking cup of the rice cooker.

8. Add a pinch of salt.

9. The rice kitchen wall breaker is turned on and the sauce program is selected.

10. You don't need to wait until the end of the program, just whipping for two minutes is already a very delicate cod paste.

11. Prepare a high-temperature-resistant bowl, line the bottom with greased paper, and brush the bowl wall with oil.

12. Pour the whipped cod paste into a bowl.

13. Gently shake the bowl to shake out the bubbles inside, and the surface will be smoother. Cover the lid.

14. Put it in the steamer and steam for 30 minutes. Just close the lid lightly, no need to fasten it to prevent water vapor from dripping into the bowl.

15. Take it out and insert a toothpick into the bottom of the fish cake. If there is no wet paste, it means it is cooked.

16. Use a toothpick to draw a circle around the wall of the bowl to separate the fish cake from the bowl.

17. Place the bowl upside down on a clean cutting board.

18. Tear off the oily paper at the bottom and cut into small pieces with a knife.

Tips:
1. Pollock fish should be marinated with ginger slices or lemon to get rid of fishy.
2. The thickness of the fish cake is different for different molds, and the steaming time will be different.
3. To judge whether the fish cake is well cooked, you can tap the surface to see if it is solidified, and then insert a toothpick into the bottom of the fish cake. If the toothpick is dry and there is no wet stickiness, it means it is cooked.
4. Lotus roots and carrots can also be replaced with yam, potatoes, pumpkins and other vegetables that do not have a lot of moisture.
5. To make supplementary food for babies, put as little or no seasoning as possible. If you are over one year old, you can add a little salt to taste.
6. Oiling paper on the bottom of the bowl and oiling on the wall of the bowl are all to prevent the steamed fish cake from sticking and to facilitate demoulding.
7. If you can't finish eating at one time, you can cool it and seal it, put it in the refrigerator, and finish eating within 2 weeks.