中文介紹
什錦炒魚絲
原料：魚糕300克，芹菜段200克，紅椒絲200克；調味料：精鹽3克，味素2克，胡椒粉2克，美極鮮3克，蔥油5克，蔥段5克，薑絲5克；
什錦炒魚絲的烹飪製作方法：
將魚糕自然解凍，切成魚絲，芹菜、紅椒洗淨切絲，魚糕先飛水、瀝盡水分，鍋上火燒清油，將主輔料拉油至熟，出鍋、瀝盡油分，鍋留余油上火煸香薑絲，下入主輔料，調味，淋少許水澱粉、蔥油，即可裝盤。
烹飪要點：魚糕切絲要粗細長短一致，飛水可增加主料口味彈性。
菜式特色：色澤鮮艷，賞心悅目，原料搭配合理，口味清鮮。
衍生菜品：韭黃炒魚糕，韭菜花魚絲，土辣椒魚絲，五彩魚米粒。
英文解說
Assorted fried silk
Ingredients: fish cake 300 grams, 200 grams of celery segment, red chilli 200 grams;
Seasoning: salt 3 grams, 2 grams of MSG, pepper, 2 grams, 3 grams of beautiful fresh, Scallion 5 grams, 5 grams of scallion, ginger 5 grams;
Cooking fried assorted silk production methods:
Natural thawing the fish cake, cut fishing line, celery, washed and shredded red pepper, fish cake first flying water, Lek make water, edible vegetable oil pan on the fire, pull the main materials of oil until cooked, pan and drain to make oil, stir the pot to stay more than lit incense ginger oil, the next White accessories, seasoning, pour a little water, starch, onion oil, you can transfer to a plate.
Cooking points: surimi strips to the length of the same thickness, flavor ingredients can increase the flexibility of water flying.
Cuisine features: bright color, pleasing, raw materials with a reasonable, clean fresh taste.
Derived dishes: fried fish cake chive, Jiu Caihua silk, silk soil pepper, colorful fish rice.
