Cuisine: Shandong cuisine
原料:桂鱼、花香藕、盐、料酒等。 Raw material: mandarin fish, lotus flowers, salt, cooking wine, and so on.
制作过程 Production process
将桂鱼留头、尾，鱼肉剁成泥，加入配料、调料，制成鱼馅。 Mandarin fish will remain head, tail, fish hacked soil by adding ingredients, spices, fish paste made of. 藕切成粗条，拍干淀粉待用。 Lotus root and cut into rough, dry starch stand-by shooting. 鱼头、尾洗净腌入味，拍干粉下入油锅炸成熟色微黄，捞起沥油，放在盆的两头，再将鱼馅包在藕条上，沾上面包糠，入油锅炸熟，色微黄，取出沥油，装盘，带花椒盐蕃茄汁佐食。 Head, tail Ruwei salt wash, dry powder shot into the next pan fried ripe Lunatia color, picked up the oil Lek, on both ends of the basin, and then filling fish wrapped in lotus article, stained with bran bread, into the pan Zhashu, Lunatia color, remove the oil Lek, Zhuangpan, spent with salt and pepper, fresh tomato juice and file.
原料:桂鱼、花香藕、盐、料酒等。 Raw material: mandarin fish, lotus flowers, salt, cooking wine, and so on.
制作过程 Production process
将桂鱼留头、尾，鱼肉剁成泥，加入配料、调料，制成鱼馅。 Mandarin fish will remain head, tail, fish hacked soil by adding ingredients, spices, fish paste made of. 藕切成粗条，拍干淀粉待用。 Lotus root and cut into rough, dry starch stand-by shooting. 鱼头、尾洗净腌入味，拍干粉下入油锅炸成熟色微黄，捞起沥油，放在盆的两头，再将鱼馅包在藕条上，沾上面包糠，入油锅炸熟，色微黄，取出沥油，装盘，带花椒盐蕃茄汁佐食。 Head, tail Ruwei salt wash, dry powder shot into the next pan fried ripe Lunatia color, picked up the oil Lek, on both ends of the basin, and then filling fish wrapped in lotus article, stained with bran bread, into the pan Zhashu, Lunatia color, remove the oil Lek, Zhuangpan, spent with salt and pepper, fresh tomato juice and file.
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