1, carrots and celery are cut into thin strips, and salmon is cut into small dices. If the celery is coarse, it needs to be cut in half.

2. Put a few slices of lemon on the salmon, and use ginger or ignore this step if there is no lemon.

3. Take a container and mix cooked rice, salmon, celery, carrots, 5g starch and an egg.

4. Stir well. If you want to add salt, you can add it in this step. PS: All the ingredients should be watery after mixing and stirring, and the spoon will be dripping when scooped up. Remember, don't add too much ingredients except eggs.

5. Take another container and brush a thin layer of cooking oil on the inner wall. If there is no square container, you can also use a deep-mouth plate.

6. Pour into a container and smooth the surface a little.

7, cold water on the pot, steamed over high fire, about 15 minutes after the water boils. PS: When steaming, you need to cover a plate on the rice container to avoid the backflow of water vapor and affect the molding.

8. After steaming, cool it a little, cut it gently on the four walls with a knife, and finally release the mold backwards.