鱼卷类菜肴,其形美味佳,系可食性强的工艺热菜。 制作鱼卷菜肴,宜选用肉多刺少,肉质洁白鲜嫩的上乘新鲜原料,将其片成长方形或方形片,辅以不同配料,卷成鱼卷,采用不同的烹调方法,可制作出许多风味各异的鱼卷菜肴,下面介绍自己的三款鱼卷菜,以餮读者。 薄荷鱼卷 原料:净墨鱼肉250克 鲜薄荷叶数片 山楂糕50克 冰糖、白糖、桂花酱、鸡蛋清、面粉、湿淀粉、熟猪油各适量 青红丝少许 花生油1000克(约耗100克) 制作: ①将鱼肉片成长6厘米、宽4厘米、厚0.2厘米的薄片,山楂糕和薄荷叶均切成丝。②将鱼片铺平,放上山楂糕丝和薄荷叶丝卷成鱼卷,用湿淀粉封口,再沾匀面粉。③将鸡蛋清、湿淀粉、面粉、熟猪油和匀制成糊。④锅置火上,倒油入锅,烧至五成热时,将鱼卷逐个挂匀糊,下入油锅炸至金黄色,捞出沥油,摆在盘内。⑤锅再置火上,加水、白糖熬至拔丝火候,加入清水、冰糖、桂花酱烧沸,湿淀粉勾成玻璃芡,浇在鱼卷上,撒上青红丝即成。 特点:外酥里嫩,为夏令甜菜 氽三色鱼卷汤 Fish dishes, its good shape and good food, is edible hot craft. The production of fish dishes, should use less prickly meat, fresh white meat tender fresh raw materials, the film growth square or square pieces, supplemented by different ingredients, into a roll of fish, using different cooking methods, can produce many flavors Variety of fish dishes, here are three of their own roll of fish dishes to readers. Mint fish roll raw materials: 250 grams of pure fish ball of dried peppermint leaves a few pieces of hawthorn cake 50 grams of sugar, sugar, osmanthus sauce, egg white, flour, wet starch, cooked lard, the amount of green silk a little peanut oil 1000 grams G) Production: ① The fish will grow 6 cm, 4 cm wide, 0.2 cm thick slices, hawthorn cake and mint leaves are cut into filaments. ② flatten the fish fillets, put hawthorn croutons and mint leaves into rolls, wet starch seal, and then dip even flour. ③ The egg white, wet starch, flour, cooked lard and even into a paste. ④ set the fire pan, pour the oil into the pot, burn till five into hot, the fish roll one by one uniform paste, fried into the pan under the golden yellow, remove and drain oil, placed in the plate. ⑤ pot and then set fire, add water, sugar boiled wire Roberts, add water, rock sugar, sweet-scented osmanthus sauce boiling, wet starch hook glass 芡, poured on the fish roll, sprinkle with red silk Serve. Features: Crisp outside the tender for the summer beet tri-color fish soup