I'm busy at work, but I like it when I don't cook a delicious home-cooked meal on weekends! Let's start with how to make this simple crispy fish roll delicious and master the most basic four dishes and one soup! Choosing vegetables, washing vegetables, cutting vegetables, lighting in front of the stove, heating the pot, pouring oil, putting materials in the wok, pouring vegetables and stir-frying, putting salt monosodium glutamate in the wok, dressing dishes, and serving them to the table, how to make crispy fish rolls is really not easy! Now many young people also want to learn to cook, so let's start with how to make this crispy fish roll! How to make crispy fish rolls is about experience. If you do more, you will know what ingredients to put and how much to put! There are recipes for crispy fish rolls on the website. I hope you can learn how to make crispy fish rolls and treat yourself well!

Cuisine and efficacy: Fujian cuisine, liver nourishing recipe, nourishing recipe, malnutrition recipe, hypertension recipe

Taste: frying and roasting process: making material of crispy fried fish roll: main ingredient: grass carp 311g

Accessories: fat meat 51g, winter bamboo shoots 51g, mushrooms (fresh) 51g, duck eggs 71g, wheat. 2 grams of monosodium glutamate, 2 grams of pepper and 51 grams of peanut oil

Teach you how to make crispy fish rolls. 1. Slaughter grass carp, remove scales and internal organs, slice clean meat and cut it into strips 5 cm long and the thickness of chopsticks;

2. Cut the fat meat into 5cm filaments;

3. Peel the winter bamboo shoots, wash them and cut them into 5cm filaments;

4. remove the stems of the mushrooms, wash them and cut them into 5cm filaments;

5. Cut scallion and ginger into 5cm filaments;

6. Grass carp strips, fat shredded pork, shredded winter bamboo shoots and shredded mushrooms are seasoned with refined salt, cooking wine and monosodium glutamate;

7. Cut the dried bean curd skin into 12 pieces 6 cm square;

8. Egg batter mixed with egg liquid and flour;

9. each Zhang Qian tofu is coated with a layer of egg batter, wrapped with a few shredded fish, shredded winter bamboo shoots, shredded mushrooms, shredded fat, shredded onion and shredded ginger, and rolled into 12 rolls;

11. Put the pot on medium fire, add peanut oil and heat it to 51%, then fry it into golden brown and pick it up.

11. when the oil temperature rises to 71%, fry it again, scoop it up, put it on a plate and serve with coriander.

Tips for making crispy fish rolls: 511g of peanut oil should be prepared because of the frying process.

When a man cooks, he actually implies the following things to others in the most straightforward tone: delicacy, comprehensiveness, taste and love for life. At the same time, in the eyes of the woman who loves him, it will be the most unquestionable interpretation and proof of the word happiness. How to make sweet and sour fish rolls is a dish that tests men. If you love her, let him cook. How many kinds of sweet and sour fish rolls do you know? Hurry up and make up lessons in the catering world. If a woman can do it, a man will never lose! The practice of sweet and sour fish roll is very common. This dish is not only delicious, but also makes the taste of love. This sweet and sour fish roll is the recommended dish today! In fact, there is nothing special about the practice of sweet and sour fish rolls. On weekends, according to the tastes of family members, it is a wonderful thing to spend some time and use your experience to cook a dish for your family that you usually don't have time to try!

Cuisine and efficacy: recipe for invigorating qi and blood, invigorating spleen and stimulating appetite

Taste: sweet and sour taste. Process: fried sweet and sour fish roll. Material: main ingredient: 311g mandarin fish

Seasoning: 5g scallion, 5g ginger, 11g vinegar, 11g white sugar, 5g tomato juice, 11g sesame oil, 5g soy sauce and starch.

2. Slice the fish, add salt, monosodium glutamate, and egg liquid to marinate for flavor, roll into shredded ginger and onion, and dip in dry starch.

3. Heat the oil in the pan to 71% heat, put in the fish roll, fry it to light yellow, take it out and drain it, put it on a plate and pour it with sweet and sour juice.

Recently, I suddenly became interested in some gourmet recipes, and I often went to the restaurant world to learn how to cook. I am a guy who loves food very much, especially the fish rolls with flange! Therefore, it has always been fleshy, but eating and cooking are another matter. Many people like to eat flanged fish rolls, but they may not be able to cook them themselves. However, I also like to do it myself. I often cook and make myself some flanged fish rolls that are easy to make and love. It can be said that flanged fish rolls are my favorite home cooking. Count carefully, what dishes do you usually cook? Introduce and share with you wow ... among them, the most cooked is: flange fish roll. Don't underestimate the frank fish roll. When it comes to its practice, you certainly don't know much! These are the dishes I often cook, and I should say that I have done the most! Of course, the practice is very simple!

Cuisine and its efficacy: Qingzhen cuisine for school-age children and teenagers, nourishing and health-care recipes, malnutrition recipes

Taste: salty and savory technology: making materials of wrapped and fried flange fish rolls: main ingredients: 211g of mullet

Accessories: 111g of shrimp, 51g of eggs, 51g of bread and 11g of water chestnut. 11 grams of chicken oil, 111 grams of peanut oil and 2 grams of salt < P > Teach you how to make a flange fish roll and how to make a blue fish roll. 1. Slice the pike into slices 7 cm long and 2 cm wide;

2. cut the catkin into powder;

3. Chop the shrimp into fine mud;

4. Add monosodium glutamate, cooking wine, chicken oil, refined salt, diced rice, ginger rice and onion rice to the shrimp paste and stir it into stuffing;

5. Peel the bread and chop it into fine slag;

6. lay the fish fillets flat, then spread the shrimp stuffing on the table and roll them into rolls;

7. Wrap flour evenly, dip it in egg liquid, and then stick bread crumbs evenly for later use;

8. fry the fish rolls in hot oil in sequence until they are golden yellow, then take them out and put them on a plate;

9. both sides of the fish roll are decorated with lettuce leaves and seaweed heads.

the key to making the flange fish roll: this product has a frying process, and about 1111 grams of peanut oil is needed.

When a man cooks, he actually implies the following things to others in the most straightforward tone: delicacy, comprehensiveness, taste and love for life. At the same time, in the eyes of the woman who loves him, it will be the most unquestionable interpretation and proof of the word happiness. How to make seaweed fish rolls is a dish that tests men. If you love her, let him cook. How many kinds of seaweed fish rolls do you know? Hurry up and make up lessons in the catering world. If a woman can do it, a man will never lose! The practice of seaweed fish roll is very homely. This dish is not only delicious, but also makes the taste of love. This seaweed fish roll is the recommended dish today! In fact, there is nothing special about the practice of seaweed fish rolls. On weekends, according to the tastes of family members, it is a wonderful thing to spend some time and use your experience to cook a dish for your family that you usually don't have time to try!

Keywords: Porphyra Fish Roll

Ingredients:

1 laver, 1 tofu coat, 211 grams of herring, 51 grams of fat, 1 eggs

Seasoning:

3 grams of salt, monosodium glutamate and yellow wine, 5 grams of onion ginger juice and 1.1 gram of pepper.

Features:

Beautiful and fresh. Porphyra is a food with high iodine content, and the three raw materials have reasonable nutritional collocation, which is more suitable for the elderly and children.

Practice:

1. Slice the fish with a knife, and then chop it into velvet; Cut the fat into fine powder.

2. Put the minced fish in a bowl, add the fat, onion ginger juice, yellow wine, pepper, salt and monosodium glutamate, and stir well.

3. Trim the edge skin of the tofu coat, coat it with egg liquid and put laver on it; Then put the minced fish on laver, scrape it flat and roll it up; Wrap the external cloth tightly, tie it firmly, steam it in a steamer for 11 minutes, take it out, let it cool, remove the thread and cloth, cut it into oblique sections and put it on the plate. Stir up the velvet and tie it tightly after it is rolled.