Crispy flying fish(xiang su fei yu )

Crispy flying fish

Introduction:

"Flying fish has a light taste, more small bones and less fat. It is common in summer. As a side dish, I used eggplant and boiled bamboo shoots. It seems a bit out of season to use bamboo shoots, just because the shape and color in the refrigerator are in line with my idea

Production steps:

Materials required:

Flying fish: 3

Perilla leaf: 6 pieces

Cheese: 3 slices

Flour: right amount

Egg: 1

Bread bran: right amount

Eggplant: 2

Bamboo shoots: 3

Parsley: moderate

Olive oil: right amount

Salt: right amount

Honey: 5g

White wine: 100ml

Lemon juice: 5g

Pepper powder: right amount

Butter: 10g

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xiang Su Fei Yu