奶湯魚頭煮魚丸

Season season catfish

中文介紹

奶湯魚頭煮魚丸
原料:蝦仁魚丸300克,鄱陽湖雄魚頭1500克左右,大蒜葉20克;調味料:精鹽10克、味素3克;
奶湯魚頭煮魚丸的烹飪方法:將魚頭洗淨,用混合油煎香,下高湯或開水,煮約5分鐘左右加鹽、下入魚丸,煮至湯濃白,調味即可裝盤,撒上蒜葉即可。
烹飪要點:魚頭煎味要用熟菜籽油和豬油,要適時加鹽,否則主料無味。
菜式特色:成菜大氣,乳白湯汁食慾倍增,營養豐富。
衍生菜品:八寶燉魚頭鯰魚燉魚丸。

英文解說

Naitang head cook fish
Ingredients: 300 grams of shrimp balls, male head of Poyang Lake is about 1,500 grams, 20 grams of garlic leaf;
Seasoning: 10 grams of salt, MSG 3 grams;
Naitang head cook fish cooking Method: Wash the fish head, fried with a mixture of incense, under the stock or water, salt and cook about 5 minutes, down into the fish, cook until Tangnong white, seasoning transfer to a plate, sprinkle with garlic leaves can be.
Cooking points: fried fish head cooked taste to use canola oil and lard, salt should be timely, or ingredient tasteless.
Featured dishes: vegetables into the atmosphere, loss of appetite double cream soup, rich in nutrition.
Derived dishes: Eight All Offers head catfish stew fish.

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