中文介绍

英文解说

中文介绍

奶汤鱼头煮鱼丸

原料：虾仁鱼丸300克，鄱阳湖雄鱼头1500克左右，大蒜叶20克；调味料：精盐10克、味素3克；

奶汤鱼头煮鱼丸的烹饪方法：将鱼头洗净，用混合油煎香，下高汤或开水，煮约5分钟左右加盐、下入鱼丸，煮至汤浓白，调味即可装盘，撒上蒜叶即可。

烹饪要点：鱼头煎味要用熟菜籽油和猪油，要适时加盐，否则主料无味。

菜式特色：成菜大气，乳白汤汁食欲倍增，营养丰富。

衍生菜品：八宝炖鱼头，鲶鱼炖鱼丸。

英文解说

Naitang head cook fish

Ingredients: 300 grams of shrimp balls, male head of Poyang Lake is about 1,500 grams, 20 grams of garlic leaf;

Seasoning: 10 grams of salt, MSG 3 grams;

Naitang head cook fish cooking Method: Wash the fish head, fried with a mixture of incense, under the stock or water, salt and cook about 5 minutes, down into the fish, cook until Tangnong white, seasoning transfer to a plate, sprinkle with garlic leaves can be.

Cooking points: fried fish head cooked taste to use canola oil and lard, salt should be timely, or ingredient tasteless.

Featured dishes: vegetables into the atmosphere, loss of appetite double cream soup, rich in nutrition.

Derived dishes: Eight All Offers head catfish stew fish.