A gold custard chop of eggplant juice

Gold herring is famous for its fins. It contains abundant proteins, multiple vitamins and micro-elements for many humans, with low fat content. Pyrophosphate is also very rich, preventing brain failure, slowing ageing, and very effective in preventing diabetes and cataracts. Considering that the pots in the house are not sticky, and that the frying fish are vulnerable to fragmentation, this time they are used to make the eggplant gold ace. There's no fish-fragile trouble with this first blow and then juice. It's a beautiful, young and talented world

Recipe Recommendations

golden sole 230g
egg white 20g
parsley 2g
water appropriate amount
oil appropriate amount
salt appropriate amount
white pepper appropriate amount
cooking wine appropriate amount
Jiang 10g
white sugar appropriate amount
white vinegar appropriate amount
tomato sauce appropriate amount
fried powder 100g

sweet and sour
burn
three-quarters of an hour
ordinary

Steps for A gold custard chop of eggplant juice

Scratch the herring, remove the internal organs and membrane, and wash and dry the water。

Scratch the fish, leave the meat, cut it into pieces。

Split the ginger into two, one to Piches, one to cut it directly。

Pumps of fish with proper salt, white pepper powder, wine, unskinned ginger silk, egg polish, evenly caught and salted for 30 minutes。

Combination of eggplant juice with white sugar, white vinegar, tomato sauce and appropriate quantities of water。

with about 60 g of powder, the proper amount of water will be applied to the meal; about 40 g dry powder will be prepared。

Pick the pick-up fish and throw it away, leave the fish。

The frying pan is filled with oil of appropriate quantity, which burns to about 7% heat, and a piece of fish is taken and filled with dry powder。

Put it in the blast。

It's in the pan and it's blown to gold and it's gone. Repeat 8-10 steps, until all fish are blown up。

Put a little oil in the frying pan, heat it up, put it in the skin, put it in the eggplant juice。

Falling into fried fish chips, squirming them up and putting a celery on the plate。