将一些酿熟的切达奶酪磨碎。
酿熟期由地窖的主人决定。
The period of maturation is determined by the cellar master.
把混合鱼胶肉酿在鱼皮上,并做成鱼的原状,然后盛入预热蒸炉以大火蒸15分钟至熟,取出,待冷却。
Stuff fish paste mixture in the cavity of the fish body. Next, steam in the preheated steamer over high heat for 15 minutes until cooked. Remove from heat and leave to cool.
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