跟煎饺长得很像的锅贴灌汤流油,色泽焦黄,它独特之处在于那层脆脆的锅贴底,漂亮似窗花,口感也酥脆得令人欲罢不能,这层底是检验锅贴是否完美出锅的标准之一。而比利时名厨Christoph Pouls就是从这一层有趣的锅贴底中得到灵感,他把原本呈现饺子形状的锅贴换成口感丰腴、脂香浓郁的三文鱼和肉质结实的带子和虎虾,再配上各种蔬菜与酒香十足的酱汁,丰富的用料与酥脆的锅贴底黏在一起,犹如蜜恋中的爱侣产生奇妙火花。现为你呈现这一道中西混搭的海鲜锅贴的做法。 Much like the fried dumpling pot pouring soup flow oil, yellow color, it is unique in that layer of crusty pot paste at the end, pretty window-like, crisp taste too tempting, this layer is to check whether the perfect paste One of the standard pan. The Belgian chef Christoph Pouls is inspired by this layer of interesting pot stickers, he had the original shape of dumplings dumpling dumplings with rich texture, rich salmon and succulent strong tape and tiger shrimp, coupled with each The kind of vegetables and wine sauces, rich materials and crispy pot paste at the end stick together, like honey lovers have a wonderful spark. Now you present a Chinese and Western mix and match of seafood fried dumpling practice.