中文介绍

英文解说

中文介绍

翅汤烩鱼面筋

原料：鱼面筋300克，水发鱼肚100克，木耳50克，菜心50克；调味料：自制翅汤500克；

烹饪方法：鱼面筋炸一下，和其它原料飞水，再用汤略煨，倒出，锅上火，加翅汤，主辅料烧开调味，淋芡，明油出锅即成。

烹饪要点：原料应用二汤煨一道，使之入味。

菜品特色：色泽油黄，营养丰富，口味鲜美。

衍生菜品：蟹黄烩鱼面筋，竹荪鱼面筋。

英文解说

Braised fish fin soup gluten

Ingredients: 300 grams of fish gluten, water, 100 grams of fat belly, fungus 50 grams, 50 grams of cabbage; Seasoning: self-fin soup 500 grams;

Cooking: fish fry about gluten, and other materials to fly water, then simmer a little soup, poured out, pan get angry, plus fin soup, the main materials boil seasoning, pour gravy, out the oil pan Serve.

Culinary Highlights: Applied Materials soup simmer two to work together to make it tasty.

Featured dishes: yellow color, oil, nutrient rich, delicious flavor.

Derived dishes: Crab Stew fish gluten, fish, gluten Dictyophora.