Fish, shrimp and lotus root cake

Overview

Generally, lotus root cakes and lotus root sandwich are stuffed with pork. Two pieces of lotus root are sandwiched with a little seasoned pork filling. For those of me who don’t like rice porridge with meat, I would also like to say that this dish is an improvement on the original one. This dish is very good for entertaining, accompanying wine, or as a snack, and it is very suitable for children

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• summer recipes
• autumn recipes
• farm food
• cooking wine
• dragon fish
• flour
• lotus root
• onions
• shrimp
• ginger
• salt

Ingredients

Steps

1. 1 Wash the sea shrimps and peel them into shrimps~ Then chop them into shrimp paste~ The dragon fish is smoother and tender~ And the rice has any bones~ It is really the best choice~ Chop it into paste in the same way~

   

2. 2 Longli fish is relatively smooth and tender~ and the rice has no bones~ it is really the best choice~ also minced into puree~

   

3. 3 Wash the lotus root and cut it into slices. It doesn’t need to be too thin.

   

4. 4 If you like it a little chewy, you can choose the seven-hole lotus root. If you like it a little crisper, you can choose the nine-hole lotus root~

   

5. 5 Mix the fish paste and shrimp paste evenly~Add cooking wine and salt to taste~You can add some eggs and chopped green onion~

   

6. 6 No need to add MSG, chicken essence, etc. Fish and shrimps already have a delicious flavor. You can also add some minced ginger

   

7. 7 Get some flour and mix well with water. Scoop a spoonful of fish and shrimp puree into the pot and flatten it with a spoon to form a cake. Then stick a little flour on the lotus root slices and stick it on the fish and shrimp cake. Fry both sides until brown and serve

   

8. 8 When eating, you can dip it in rice vinegar~or Thai sweet and sour sauce~