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此菜选用鱼肉、鸡蛋做主料,以南京特产蔬菜菊花涝为配料。菊花涝又名菊叶、菊花头、菊花叶等,为多年生宿根性的野花,春夏之交枝繁叶茂,秋天开花(黄花),可以收获。菊花涝富含维生素、蛋白质,还有黄酮、挥发油等。主料:净青鱼肉300克,鸡蛋4只。配料:菊花涝叶100克。调料:鲜牛奶250克,盐、味精、绍酒、湿淀粉各适量,熟猪油50克,葱1根,姜1块。制法:1．将菊花涝入沸水锅“飞水”剁碎,挤去水分,调以盐、味精成菊花涝馅心待用(留菊花涝叶12片)。2．将鱼肉洗净剁细茸,加入葱、
This dish uses fish, eggs as the main ingredient to Nanjing specialty chrysanthemum waterlogging ingredients. Chrysanthemum waterlogan, also known as chrysanthemum leaves, chrysanthemum head, chrysanthemum leaves, perennial wildflowers, spring and summer at the turn of leafy, autumn flowering (yellow), you can harvest. Chrysanthemum waterlogging is rich in vitamins, protein, flavonoids, volatile oil and so on. Ingredients: 300 grams of pure fish, 4 eggs. Ingredients: chrysanthemum leaf 100 grams. Seasoning: 250 grams of fresh milk, salt, MSG, Shaoxing wine, wet starch the right amount, 50 grams of cooked lard, onion 1, ginger 1. System of law: 1. Chrysanthemum water into the boiling water pot “flying water” chopped, squeezed to the water, tune to salt, MSG into chrysanthemum waterlogging filling heart stand (with chrysanthemum leaves 12). 2. Wash the fish chop fine, add onions,