Fish cake stir-fry Night Bloom exclusive
Springy fish cakes pair with tender bottle gourd, stir-fried with garlic until the squash turns translucent and sweet, a light seafood-vegetable combo beloved on Jiangnan dinner tables.
Instructions
- 1
Ingredients: fish cake, night-blooming flower.
- 2
Peel and wash the flowering night lotus, then take it out.
- 3
Place it on the cutting board and slice it.
- 4
Take 80 grams of fish cake and place it on the cutting board to slice it.
- 5
Heat oil in a pan, then add the chopped night-blooming flowers and stir-fry.
- 6
Then, add an appropriate amount of water and bring to a boil, cooking until the night-blooming cereus becomes soft and cooked through.
- 7
Next, add the sliced fish cake and stir-fry it.
- 8
Then, add an appropriate amount of salt.
- 9
Add an appropriate amount of MSG.
- 10
Season and stir-fry evenly to finish.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Fish cake80 g
- Night-blooming flower1 stick
Seasonings
- Saltto taste
- MSGto taste