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一、皮蛋番茄鱼圆汤原料:净草鱼或鲤鱼肉400克 鲜番茄2个(约150克)皮蛋2个 鲜鸡蛋1个 干细豆粉、水豆粉、化猪油、胡椒粉、味精、精盐、鲜汤各适量制法:1.将鱼肉剁成茸,排尽筋刺待用:鲜番茄稍烫后去表皮,番茄厚皮切细后,番茄心剁成泥待用.2.将鱼茸内加入番茄泥、鸡蛋清、适量水豆粉、化猪油、胡椒粉、味精、鲜汤和精盐,制成鱼糁;皮蛋切成大小均匀的瓣,裹上干细豆粉,入化猪油锅中炸成金黄色待用.
First, the preserved egg tomato fish soup Ingredients: Net grass carp or carp meat 400 grams of fresh tomatoes 2 (about 150 grams) preserved eggs 2 fresh eggs 1 dry Soybean meal, soy flour, lard, pepper, MSG, Salt, broth, the amount of system method: 1. The fish chopped into velvet, Paiweiju barbed with: fresh tomato slightly hot to the epidermis, tomato thick skin shredded, tomato heart chop into mud stand .2 The fish paste was added into the tomato puree, egg white, the amount of water bean flour, the lard, pepper, MSG, soup and salt, made of mandarin fish; preserved eggs cut into uniform size petals, Lard fry golden brown to be used.