英语翻译主料：牛排 ,起司片,火腿片,鸡蛋,面粉,面包渣 用刀背或打肉器把里肌肉拍松、厚度稍拍薄,并且把周围不规则的肉切除,最好是每一块肉都差不多大小,打的力�太重,也�打的

英语翻译主料：牛排 ,起司片,火腿片,鸡蛋,面粉,面包渣 用刀背或打肉器把里肌肉拍松、厚度稍拍薄,并且把周围不规则的肉切除,最好是每一块肉都差不多大小,打的力�太重,也�打的
英语翻译
主料：牛排 ,起司片,火腿片,鸡蛋,面粉,面包渣
用刀背或打肉器把里肌肉拍松、厚度稍拍薄,并且把周围不规则的肉切除,最好是每一块肉都差不多大小,打的力�太重,也�打的太薄唷!不然炸出来的肉不�厚,吃起来不过瘾!
取两块大小差不多的肉,在肉上叠上一片火腿,火腿要比肉小喔!
再叠上一片起司,也是要比肉小喔
在里肌肉的外围抹上一圈生粉,若太干没粘性可以稍微沾点水.
再把两片肉合起�,并且用点力把外围一圈压紧压密,否则炸的时候容易散开,肉馅起司就会漏出�了,瞧.肉的中间是不是鼓鼓的呀!
把肉沾上一层面粉,要沾的均匀一点,沾好拿起时稍微轻拍肉身,把多余的面粉拍掉.
沾了面粉的肉再沾上一层蛋液.
最后再沾一层面包渣,沾面包渣时可以用点力压一下,让面包渣粘的更扎实.正反面重复多压几次,直到看不
到肉身为止,沾好拿起时稍微轻拍肉身,把多余的面包渣拍掉.
油热下锅,在中火炸�3~在此过程中要翻面炸才均匀唷,当�色快要变成金黄色时,
把火开大让油温升高,好把肉里的油逼出,即可起锅

英语翻译主料：牛排 ,起司片,火腿片,鸡蛋,面粉,面包渣 用刀背或打肉器把里肌肉拍松、厚度稍拍薄,并且把周围不规则的肉切除,最好是每一块肉都差不多大小,打的力�太重,也�打的
Ingredients:beef,cheese,ham,eggs,flour,bread crumbs
Practice:use the knife or a meat cut muscle plumped,slightly thin thickness film,and turned around the irregular meat excision,preferably each piece of meat is almost the same size,fighting force too heavy,also playing too thin!Or fried meat is not thick,do not eat it!
Take two is about the size of meat,meat stacked on a slice of ham,ham than small meat!
And then stacked on a piece of cheese,is small than meat.
In the muscle in the periphery with a circle of cornstarch,if too dry no viscosity can be slightly moistened with water.
The two piece together,and use a bit of force to the peripheral ring tightly compacted,or fried time easy to disperse,meat cheese will leak,look.is it right?.meat intermediate drum drum!
Cut the meat with a layer of flour,to become even a little,with good to pick up slightly pat body,the excess flour shoot out.
The flour is coated with a layer of egg meat.
Finally,with a layer of bread,bread slag can be used when the point beat,let the bread slag viscous solid.The positive and negative pressure several times repeatedly,until see
To the flesh,with good to pick up slightly pat body,the extra bread slag tap out.
Heat oil in pan,deep-fried in a fire3~5 minutes,in this process to be turned face fried to uniform yo,when color is going to turn into golden yellow,
Fire up to temperature,good meat in the oil pan out,can play

Ingredients: beef, cheese, ham, eggs, flour, bread crumbsPractice: use the knife or a meat cut muscle plumped, slightly thin thickness film, and turned around the irregular meat excision, preferably e...

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Ingredients: beef, cheese, ham, eggs, flour, bread crumbsPractice: use the knife or a meat cut muscle plumped, slightly thin thickness film, and turned around the irregular meat excision, preferably each piece of meat is almost the same size, fighting force too heavy, also playing too thin! Or fried meat is not thick, do not eat it!Take two is about the size of meat, meat stacked on a slice of ham, ham than small meat!And then stacked on a piece of cheese, is small than meat.In the muscle in the periphery with a circle of cornstarch, if too dry no viscosity can be slightly moistened with water.The two piece together, and use a bit of force to the peripheral ring tightly compacted, or fried time easy to disperse, meat cheese will leak, look.... is it right?. meat intermediate drum drum!Cut the meat with a layer of flour, to become even a little, with good to pick up slightly pat body, the excess flour shoot out.The flour is coated with a layer of egg meat.Finally, with a layer of bread, bread slag can be used when the point beat, let the bread slag viscous solid. The positive and negative pressure several times repeatedly, until seeTo the flesh, with good to pick up slightly pat body, the extra bread slag tap out.Heat oil in pan, deep-fried in a fire3~ 5 minutes, in this process to be turned face fried to uniform yo, when color is going to turn into golden yellow,Fire up to temperature, good meat in the oil pan out, can play

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