Blow the fish
By VicentaLakin
A couple of years ago at a restaurant, you had a tasting fish, and you were fascinated by that soothing skin, and you had a bite, and you didn't know how to make it. Today, this fish frying, one end of the table, is praised by my mother, and the skin is sour, and the fish's little thorns are barely eaten, and it tastes good when it's made with cupi-sala juice。
Recipe Recommendations
- small fish 250 grams
- Kewpie salad sauce
- salt 1 gram
- edible oil 400 grams
- flour 25 grams
- corn starch 15 grams
- qingshui 50 grams
- yeast powder 0.3 grams
- baking soda 0.3 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Blow the fish
1
Raw materials: small fish。2
When the fish head to the cauldron and wash their organs, they add Chubi salad juice (Japanese flavor) and salt, and they catch it and pick it up for 10 minutes。3
Flour, corn starch, yeast and small soda were added to the bowl, and water was added to the bowl and the mix was even。4
And good paste lifts up so that it can flow down in a straight line for a few minutes。5
The little fish that are rinded are put in the bowls, covered in evenly。6
The cooking oil heats up to 50% of the heat in the pan, and is fed into small fish to be taken out of the pattern。7
Once the temperature rises, then the load will be recovered again。8
The soufflés are on the table。Blow the fish Make Tips
When the pasta's ready, it'll have to wait and use it. It'll be a straight line when the pasta is pacified. Chubby salad juice is a compound taste, and when the raw material is large, a little salt is required。