此菜操作简便，适宜作夏秋季甜点。采用川菜传统技法“软炸”制作而成，并很具特色，有兴趣的读者不防一试。原料：香蕉3根鸡蛋2只干细豆粉30克面色糠30克炼乳75克色拉油500克（实耗50克）制法：1、香蕉去皮，切成滚刀块入盘备用；鸡蛋去黄留清，入碗消松打几下，淋于香蕉块上 This dish is easy to operate, suitable for summer and fall desserts. The use of traditional techniques of Sichuan cuisine “soft fried” produced, and very unique, interested readers do not prevent a try. Raw materials: Banana 3 eggs 2 dry Soybean meal 30 grams of color bran 30 grams of condensed milk 75 grams of salad oil 500 grams (real consumption of 50 grams) system of law: 1, banana peeled, cut into hobs into the pan spare; eggs To yellow stay clear, into the bowl to play a few loose song, dipped in banana pieces