Home › Edible Gardening › Article

Home-style Recipe for Lotus Parsley Eel Slice Soup

Edible Gardening 0 views
Ingredients: 100 g fish paste, 200 g live eel, 50 g parsley. Method: Shape the fish paste into small fish shapes and steam until cooked; wash the live eel, cut it into butterflied slices, roll them around the parsley, and blanch in water until done; then add seafood broth and season to taste. Features: Vivid in presentation, with local characteristics.

Ingredients: 100 g fish paste, 200 g live eel, 50 g parsley

Method:

Shape the fish paste into small fish shapes and steam until cooked; wash the live eel, cut it into butterflied slices, roll them around the parsley, and blanch in water until done; then add seafood broth and season to taste.

Features:

Vivid in presentation, with local characteristics.

Related Articles