Eggs (of hens)

flour

Bread bran

vegetable oil

working methods

1. Thaw the fish balls, cook them in a boiling water pot, take them out and drain them for later use.

2. Break the eggs and season with cooking wine, salt and monosodium glutamate.

3. The fish balls are cooled and covered with flour, and then the egg liquid and bread crumbs are put into the oil pan.

500g shad,100g Dutch beans and Thai chutney.

Salt, sesame oil, sugar, wine, pepper, onion, starch, egg white. Characteristic color: Welcome to the Spring Festival banquet.

Exercise:

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1. Stir-fry peas with garlic, salt and chicken powder.

2, fish slippery with seasoning to adjust the taste, marinate 15 minutes.

3. Squeeze out the particles by hand and put them in an oil pan with small bubbles with a spoon.

4. Slowly fry the fish balls with low fire until they swell and float to the oil surface, then fry them for 1 min and take them out.

5, fry all the fish balls, use oil-absorbing paper to absorb excess oil, and you can set the plate.

6, Dutch beans make leaves, fish balls are coded into grapes, and after coding, they are drenched with Thai chutney.

Ingredients: 350g fresh squid, 50g baked bread crumbs.

Accessories; 5g of cooking wine, edible oil1000g (dosage100g), egg white10g, a little monosodium glutamate, sesame oil and pepper, 3g of salt, and a proper amount of raw flour.

prepare

1. Wash the fresh squid, chop it into mud with a knife, add salt, monosodium glutamate, sesame oil, pepper, cooking wine, egg white and cornflour and stir until it is gel.

2. Make fresh squid glue into fish glue pills with uniform size, dip them in dry bread crumbs, fry them in oil pan until golden brown, take them out and put them on a plate.

Crispy fried cuttlefish balls-gold seafood bomb

Fish balls in broth

Ingredients: (two people) 300 grams of cuttlefish, two pieces around the edge, a little fat;

Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, a tablespoon egg white and corn starch, and half a teaspoon Shaoxing wine.

Exercise:

1. Blanch the fat in boiling water, take it out, rinse it with water and dice it.

2, the square bag is cut into pieces for use.

3. Wash, chop and mash cuttlefish.

4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked.

Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected as cuttlefish glue, and the effect is better.