Fish cheesecakes
By VicentaLakin
Fish cheesecake is a traditional Chinese dish that belongs to the Kawasawa department. Juice is thick, colours are red, salty, salty, fishy。
Recipe Recommendations
- eggplant of 2
- minced pork 250g
- pickled pepper of 4
- chives 100g
- garlic of 4
- pickled ginger 1 block
- starch appropriate amount
- eggs of 2
- pepper 5g
- Douban 2 spoons
- sugar 2 spoons
- vinegar 2 spoons
- chicken essence half a spoonful
- fish-flavored
- fried
- half an hour
- ordinary
Steps for Fish cheesecakes
1
It'll be pepper, ginger, onions, garlic, all shredded。
2
The eggplant is cut into a sheet, so don't cut the tail。
3
Porcelain with ginger powder, sodium powder, eggs, a little salt and balm, and stubble。
4
Water starch with flour and eggs in an egg paste, covered in a boiler, which will be picked up as soon as nine matures。
5
The boiler, the peppers, the bean petals, the pastries, the pastries, the pastries, the pastries, the pastries, the pastries, the pastries, the pastries, the pastries, and so forth。Fish cheesecakes Make Tips
One, the eggplant better be slashed, so the jacket will be larger. The ratio of sugar vinegar is 1:1。