中文介紹
菜膽香芋魚丸
原料：香芋魚丸300克，揚州青10棵；調味料：精鹽3克，味素2克，美極鮮2克，胡椒粉少許；
菜膽香芋魚丸的烹飪製作方法；
將菜心洗淨切兩半，加鹽飛熟，炒好擺盤。魚丸自然解凍後，沸水起鍋，加高湯略煨，控乾水分，鍋內下高湯適量，下魚丸、調味、勾芡，淋明油裝在菜心上即可上席。
烹飪要點：魚丸要用湯煨一下，才更具鮮味和口感。
菜式特色：搭配合理，魚丸別具風味。
衍生菜品：蟹黃菜膽魚丸。
英文解說
Taro fish dishes lamps
Ingredients: 300 g taro balls, Yangzhou Green 10;
seasoning: salt 3 grams, 2 grams of MSG, beautiful fresh 2 grams of pepper;
Taro dishes bile production methods of cooking fish;
Wash and cut the cabbage in half, salt and fly cooked, fried plate. Natural fish after thawing, boiling pot, add broth, simmer a little, dry control of water, under the stock amount of the pot, the next fish, seasoning, thicken, pour out the oil can be mounted on the seats in vegetables mind.
Cooking points: fish soup simmer about to use only more flavor and taste.
Featured dishes: with a reasonable, fish unique flavor.
Derived dishes: Crab dish fish guts.
