Fried tuna
By VicentaLakin
It's called a "tree vegetable" every spring when it's on the market, but there's a way to eat it in summer. Do you know how to keep it? The fresh fragrance is taken off in the spring and wrapped in a membranes, frozen in the fridge, so you can eat when you want。
Recipe Recommendations
- toona sinensis 100 grams
- flour 25 grams
- eggs one
- starch 20 grams
- Fulinmen Blending Oil appropriate amount
- salt 2 grams
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Fried tuna
1
When the fragrance is recovered from the tree, it is chosen to make the sprouts and wash them with water。
2
The pot is filled with a proper amount of fresh water, and when the water is boiled, a little salt (the amount of salt is not counted in the recipe) is removed from the balconies。
3
Throw it into the cold water, get it out of the cold, control it。
4
Eggs, starch, flour and salt in a bowl。
5
It's enough to add a little fresh water, to mix it into a pastry, not too thin or too thick。
6
When you're done with it, you can take a fragrance and hang it。
7
And pour into the pot a proper amount of good and good oil。
8
When the oil heat reaches 7%, the fragrance with pasta is blown up in the pot。
9
If you blow up two sides of the gold, you can get it out。Fried tuna Make Tips
The fragrance must be watered before eating, because it contains a large quantity of nitrite。