| 摘要 |
In the prepn. of vegetable rissoles, breadcrums, yeast and herb salt are mixed. Soya is thinned with potato starch. Eggs are added to the first mixture followed by the starch/soya. The ingredients are mixed into a homogeneous mass, then vegetable fat, finely chopped onions, garlic and parsley are mixed in. After leaving for an hour, the rissoles are coated with flour and then dipped in boiling water to which soya has been added. The process is used either directly to prepare a food prod. or a semi-prepd. prod. for cooking when required. |
