PURPOSE: To obtain the title food excellent in long-term preservability and flavor, useful for snacks, etc., by making coatings regulated to colloidal quasi- bound water region adhere to a material virtually freed from free water by frying followed by forming and then dielectric heating.

CONSTITUTION: At least part of coatings regulated to colloidal quasi-bound water region is made to adhere to a material (e.g. vegetables, shellfish, fish) virtually freed from free water by frying followed by forming and then dielectric heating (e.g. by microwave application at an intensity rate of 0.03-1KW), thus giving the objective food.