【摘 要】
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原料:鳜鱼1条(约重750克),梨50克,苹果50克,芒果50克,橙子50克,猕猴桃50克,哈密瓜50克,西芹100克,胡萝卜100克,春卷皮10张,盐10克,味精5克,鸡精3克,料酒5克,蛋清30克,淀粉100
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原料:鳜鱼1条(约重750克),梨50克,苹果50克,芒果50克,橙子50克,猕猴桃50克,哈密瓜50克,西芹100克,胡萝卜100克,春卷皮10张,盐10克,味精5克,鸡精3克,料酒5克,蛋清30克,淀粉100克,香菜10克,色拉油1000克,白糖100克,白醋50克,番茄酱30克,高汤10克,红萝卜、白萝卜雕刻小花朵数朵。制作:1、先将10张春卷皮逐个放入模具中压紧,修剪边沿整齐,入油锅中炸至定型,形似10个金盏待用。
Raw materials: 1 tuna (about 750g), 50g of pear, 50g of apple, 50g of mango, 50g of orange, 50g of kiwi, 50g of cantaloupe, 100g of celery, 100g of carrot and 10 rolls of spring roll 10 grams of salt, 5 grams of MSG, 3 grams of chicken, 5 grams of cooking wine, 30 grams of egg white, 100 grams of starch, 10 grams of parsley, salad oil 1000 grams, 100 grams of white sugar, white vinegar 50 grams, tomato sauce 30 grams, , Carrots, white radishes carved a few small flowers. Production: 1, the first 10 Chun-roll one by one into the mold compaction, trimming the edge tidy, fry into the pan to stereotypes, shaped like 10 gold cup stand.
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