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Slice the onion along the grain with the root end
Chop the onion into small pieces
Slice the carrot into thin strips
Rinse the fillets in a large amount of cold water
Removing the skins
Blend the mixture for one to two minutes
Place the ground fish meat onto the cutting board
Flatten the ground fish
Heat the oil to about 160 to 170 degrees celsius
Remove and drain the pieces on a rack