1 answers
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The fish is pat dry before frying, which is starch or flour, and it is also coated with egg liquid.
The dry powder or egg wash locks in the moisture in the fish, and the texture is very tender.
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You can ask their waiters.
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Because of the small scale, the chef's skills are not very good, and the food is unpalatable.
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Elastin hydrator, how expensive are eggs, can the restaurant be willing to use it?