Saengseon-jeon, Pan-fried Battered Fish-fillets, 香煎鱼片, 香煎魚片, 白身魚のチヂミ, 생선전 Leave a comment

This is made by seasoning slices of fish with salt and pepper and letting them sit for a while. The fish slices are then coated with flour, dipped in egg batter, and pan-fried. It is usually made with white-flesh fish, such as pollack, cod, and sea bream.

将鱼肉切成薄片,撒上少许盐和胡椒粉腌制一定时间,然后裹上面粉和鸡蛋,待热锅上油后放入锅里煎熟即可。鱼肉多使用明太鱼、鳕鱼、鲷鱼等肉质呈白色的鱼类。

將薄魚片裡加入鹽和胡椒粉醃製片刻,熱鍋裡倒入食用油燒熱,醃製好的魚片沾上麵粉和雞蛋用油煎熟。一般用明太魚、鱈魚,鯛魚等白肉魚。

薄くスライスした魚に塩と胡椒をまぶし、小麦粉と溶き卵をつけ、熱したフライパンに油をひいて焼く。スケトウダラやタラ、タイなど白身魚が多く使われる。

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