2019年7月16日 星期二

德先生 2019/07/15 白帶魚‧白魚 - 魚骨酥(骨せんべい)



甘苦人生的魚骨酥。

傳統的三枚切
大概要5分鐘才能處理1條魚,
用"大名切"雖然不用1分鐘,
但殘肉量驚人,實在太浪費。

肉捲們各自紛飛後,
勤儉甘苦人只好想辦法填飽肚子。
殘肉量太少吃起來不太過癮,
魚骨酥反而適合用"大名切法",
兩難阿~~

蒸過定型後的魚卵,
表面炸個微酥,吃起來很香,
如果混一些蘿蔔泥味道就完整了。
這味一定試試!!!!!


1 則留言:

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