Fish fragrance box
By VicentaLakin
The fragrance of fish, which is called a box because of the sound of the "collage" and the "box" which are more atmospheric. It's not good to eat
Recipe Recommendations
- lotus root 200g
- pork 100g
- eggs of 3
- Dried fine bean flour 200g
- pickled chili 10g
- Pi County Douban 40g
- ginger 8g
- minced garlic 16g
- sugar 12g
- vinegar 6G
- soy sauce 1g
- MSG 2g
- water bean flour 20g
- fresh soup 200ml
- cooked vegetable oil 1500ml
- fish-flavored
- fried
- three-quarters of an hour
- ordinary
Steps for Fish fragrance box
1
Eggs and dried bean powder are converted into full egg paste and a separate bowl of dry bean powder is provided。
2
Pepper to the seed chops, ginger and garlic chops, onions cut flowers. Tastes, sugar, vinegar, soy sauce, soybeans, and fresh soup are ready for use。
3
The pork is cut in pieces and placed in the bowl with salt, soybean powder, fresh water and small onions。
4
The lichen is rinsed, the thin three millimeters are cut first, and the one-tenth link is left uncut; then the thick two is cut off。
5
And it shall fill the pelt of meat, and it shall fill it in between the two pellets, and it shall press the two pelts with its hand, and it shall fill it with a hole。
6
The meat-filled box will be covered with dry starch and then evenly placed in the whole egg paste。
7
On the boiler fire, when the cuisine is burned to 60% oil, the casseroles are dropped individually into the casserole to be recovered; when the temperature rises to 60%, the whole casserole is poured in and the load is recovered when it is repeated to brown red。
8
The boiler is washed clean, and 70 grams of cuisine is burned to 30% soybean temperature and sprayed with soybean bean petals, peppers, ginger paste, garlic paste to red oil。
9
When the juice is gathered, the pot is drawn, and the onions are poured out。Fish fragrance box Make Tips
1. The whole egg paste can be transmuted into a semi-fluent: the paste is too thin to be hung up, while the dry is so hard and so bad. 2. Once the clips are packed, they must be fried with oil or otherwise affect the quality of the food. 3. Before the paste is folded, a thin dry starch shall be drawn, otherwise it will not be easy to balance. 4. Control of the temperature of the oil when blowing up a box: It is too hot to cause external internality, too low to be cooked, and 50-60% heat is more appropriate。