Large-scale making process for portable fresh lotus leaf, fish and mutton food
A technique for making craft, lotus fish, applied in food science and other directions
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[0004] The technical features of the present invention will be further described below in conjunction with specific embodiments.
[0005] Wash the fresh lotus leaves with clean water, cut into 15 cm squares for later use; slaughter fresh fish, remove scales, wash, cut into pieces, dry the surface water slightly, dip in soy sauce, oyster sauce, salt, sugar, spices, cooking wine , green onion and ginger juice, etc., deep-fried in vegetable oil; wash and cut fresh mutton into pieces (the size of mutton pieces is the same as that of fish pieces), and marinate in seasoning for half an hour; lay the lotus leaves flat, put Put a piece of fried fish, put a piece of marinated mutton, put them in order, add some marinated meat soup, then wrap them in lotus leaves, tie them with clean cotton threads, steam them at high temperature, sterilize them and pack them in vacuum.
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