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配方:鲜番茄50克,菊花10克,鲜鱼1尾,葱、姜、白糖适量。 制作:①将鲜番茄洗净,撕烂,放碗中,加入白糖10克拌匀(若无鲜番茄可用番茄酱);②将菊花(杭白菊,一般菊花以野菊花鲜者为佳)洗净,晾干备用;③将鲜鱼(白鲢、草鱼、鲤鱼均可,以1500克为佳)去鳃、鳞、肚肠,鱼肉划成鱼鳞形,上浆(湿豆粉勾芡)后,放入油锅中炸,炸至金黄色起锅;④锅内留少许油烧热后下葱、姜粒略炒,
Formula: Fresh tomato 50 grams, 10 grams of chrysanthemum, a fish, onion, ginger, sugar amount. Production: ① the fresh tomato washed, torn rot, put the bowl, add 10 grams of sugar and mix well (if no fresh tomato can be used tomato sauce); ② The chrysanthemum (Chrysanthemum, Chrysanthemum Chrysanthemum fresh to the best) wash Net, dry spare; ③ fresh fish (silver carp, grass carp, carp can be better to 1500 grams) to the gills, scales, intestines, fish zoned scaly shape, sizing (wet bean paste Huan) Into the pan fried, fried until golden yellow pot; ④ pot left a little oil after the heat onions, ginger fried a little,