菜胆香芋鱼丸
中文介绍菜胆香芋鱼丸
原料：香芋鱼丸300克，扬州青10棵；菜胆香芋鱼丸
调味料：精盐3克，味素2克，美极鲜2克，胡椒粉少许；
菜胆香芋鱼丸的烹饪制作方法；
将菜心洗净切两半，加盐飞熟，炒好摆盘。鱼丸自然解冻后，沸水起锅，加高汤略煨，控干水分，锅内下高汤适量，下鱼丸、调味、勾芡，淋明油装在菜心上即可上席。
烹饪要点：鱼丸要用汤煨一下，才更具鲜味和口感。
菜式特色：搭配合理，鱼丸别具风味。
衍生菜品：蟹黄菜胆鱼丸。
英文解说Taro fish dishes lamps
Ingredients: 300 g taro balls, Yangzhou Green 10;
Seasoning: salt 3 grams, 2 grams of MSG, beautiful fresh 2 grams of pepper;
Taro dishes bile production methods of cooking fish;
Wash and cut the cabbage in half, salt and fly cooked, fried plate. Natural fish after thawing, boiling pot, add broth, simmer a little, dry control of water, under the stock amount of the pot, the next fish, seasoning, thicken, pour out the oil can be mounted on the seats in vegetables mind.
Cooking points: fish soup simmer about to use only more flavor and taste.
Featured dishes: with a reasonable, fish unique flavor.
Derived dishes: Crab dish fish guts.