Salmon
By VicentaLakin
Spring break, fragrance. The fragrance is rich, the new leaf of the spring tastes the best, the sauerkraut made out of fragrance buds, the fragrance noses, and the sweetness. Our civil society has spoken from time immemorial of “eating incense without disease”. According to Chinese doctors, the fragrance, the sexual cold, the acoustic detoxification, and the aerobic aerobics, serve to awaken the spleen and appetizers。
Recipe Recommendations
- toona sinensis a
- flour 1 scoop
- corn starch 2 tablespoons
- eggs one
- salt appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Salmon
1
Preparation material。
2
The fragrance sprouts are partially washed。
3
The sprouts are sprouted into boiling water, which is so hot that the colour becomes green that they are washed with cool water that they dry gently。
4
Flour, corn starch, eggs, salt and water to make pasta。
5
Wrap the sprouts in the egg paste。
6
The boiler is oiled, and when 60% of the heat is hot, the sprouts are put in the blast。
7
It's a little stymied and flipped, and it's made to gold, and it's ready for consumption。Salmon Make Tips
1. When eating toon, be sure to blanch it in boiling water to avoid nitrite poisoning.
2. The batter coating on the outside of the toon can be thick or thin; a thinner batter is crispier, while a thicker one is more substantial, depending entirely on personal preference.
3. A small amount of Sichuan pepper powder or five-spice powder can also be added to the batter to enhance the flavor.