Steamed Fish Cake [ms. Kong Teaches Cooking]

Name: Steamed Fish Cake [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Pangasius 120g; Some Seaweed and sesame seeds; 2 pcs 2 eggs; 1/2 root Half carrot; Some Amount of salt

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Fish cake is a delicacy made by processing and steaming surimi, eggs and meat as the main raw materials. The entrance is fresh, fragrant, tender and smooth, with a delicious fragrance. According to legend, the production of fish cakes began with Emperor Shun. It is characterized by "you can't see fish when you eat fish", which means that you can't tell that you are eating fish. It has a white appearance, soft taste, elasticity, delicious taste, and easy to digest, so it is suitable for all ages!

Fish cakes are also very convenient to make, and the success rate is very high. If you have children in your family, this fish cake recipe is recommended for you. You can add carrots and seaweed to the surimi to make the fish cake taste better. I believe your children will love it.

Ingredients

Steamed Fish Cake [ms. Kong Teaches Cooking]

1. Peel and chop carrots.

2. Cut pansa fish into strips. (Basa fish has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients. For the choice of fish, pangasius is the most suitable for the elderly and children, because this fish has no bones and no bones. Bones, don’t worry about fishbone stuck in your throat.)

3. Pour the fish meat into the wall-breaking machine, add a little water to stir the fish meat into surimi.

4.
Pour the surimi into a bowl and add some salt.

5. Separate the egg white and egg yolk, add 1 egg white to the surimi.

6. First, beat up the 2 egg yolks and set aside.

7. Stir the surimi with egg whites.

8. Add carrots and seaweed sesame seeds and mix well.

9. Add 5 ml of KING'S walnut oil to the surimi and stir well. (KING'S walnut oil has a golden color and a refreshing taste. The content of linoleic acid is up to 60%, and the content of linolenic acid is up to 10%. It is metabolized in the human body to produce EPA+DHA, which is rich in nutrition and meets the nutritional needs of the whole family. It can be used for cooking and porridge. Steamed rice, cold sauce fillings. In addition to single bottle, there are also exquisite double gift boxes with metal buckles. Open the box to show the quality style, quality family self-use and gift selection. Cut the fish cakes into pieces and put them on the plate.)

10.
Brush a thin layer of KING'S walnut oil around the glassware and the bottom of the glassware, and fill with surimi.

11. Flatten the surimi.

12. After the water in the pot is boiled, steam it on high heat for eight minutes.

13.
Open the lid after eight minutes and pour the egg liquid onto the surface of the surimi.

14.
Cover and steam for another five minutes.

15. Take out the steaming bowl, let it cool slightly, and use a knife to cut the fish cakes along the wall of the bowl.

16.
The fish cakes are upside down.

17. Cut the fish cakes into pieces.

18.
Serve on the table. Delicious fish cakes, great for children!

Steamed Fish Cake [ms. Kong Teaches Cooking]

Ingredients

Steamed Fish Cake [ms. Kong Teaches Cooking]

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