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Steamed Perch Rolls
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1 perch, about 500g
150g fresh asparagus shoots
bit of canned corn mousse
1 egg
salt
gourmet powder
rice wine
water chestnut powder
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1. Remove the head, tail, and intestines of the perch. Clean and slice it into pieces of about 7cm long. Coat them with the paste of the egg white, salt, gourmet powder, rice wine, and water chestnut powder (all seasonings in suitable amounts). Roll the asparagus shoots in the perch slices, steam 4 minutes, then take them out.
2. Fry the corn mousse into paste, put in little done oil, then pour the paste onto the rolls.
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| Recipe Origin: China |
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Submitted by: |
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Weiming Zhang
China |
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| This recipe has been viewed 5512 times. |
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