“玫瑰锅炸”是川菜中较受欢迎的一款甜菜，其传统制法是：将鸡蛋液与面粉、水豆粉调匀成浆状，锅中烧开水少许，把浆倒入锅中搅熟，再起锅装入抹有油的平盘内，摊平，待冷却后再切成坯条，然后将坯条扑上干豆粉，入油锅中炸至呈黄褐色时捞出。另取锅掺少许水，下入白糖熬化， “Rose pot fried” is a popular Chinese beet in a beet, the traditional system of law is: the egg liquid and flour, water, bean flour and mix into a slurry, boil the pot a little, the pulp into the pot and stir , Put the wok into the oiled flat plate, flattened, cooled and then cut into billets, and then the billets flutter dry bean flour, fried into the pan when the brown to remove. Another pot mixed with a little water, into the sugar boil,