Chinese Food
Pan fried saury in autumn
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There are often autumn cuttlefish in the daily ingredients. A piece of autumn cuttlefish is served with a plate of soy sauce and radish mud. It tastes delicious. I haven't seen it sold anywhere before in Zhengzhou. There are basically. 9.9 Jin in the supermarket after arriving in Qingdao. Three pieces can be bought for one Jin. It's good to fry the oil a little. The only disadvantage is small thorns. Because they dare not eat the fish with more thorns in our family. They won't spit It's very troublesome to get stabbed. So it's better not to give it to children. But I like it very much. It's better to eat one at a time. It's probably because its body shape is like a knife. The production season is in autumn. So it's called autumn swordfish. It's an economic fish. It's suitable for frying or carbon baking. Nutritional value there are abundant protein, fat, twenty carbon five enoic acid (EPA), twenty-two carbon six enoic acid (DHA) and other unsaturated fatty acids.EPA, DHA. Autumn
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:After removing the internal organs of the fish, wash them. Soak them in onion ginger cooking wine and salt for half an hour to remove the fishiness.
Step3:Heat the multi-functional cooking pot in high heat. Pour in some olive oil.
Step4:Put the pickled saury over medium heat, cover and fry for about 1 minute.
Step5:When it's golden, turn it over and cover it.
Step6:Pour in some organic soy sauce and turn off the heat.
Step7:Sliced tangerine.
Step8:Sprinkle some green orange slices and green onion on the surface of the fish to start.
Cooking tips:1. Turn off the fire in advance as soon as it is finally ready. Because the waste heat can last for a long time. It will cause the fish to fry and paste. There are many small thorns in the swordfish in autumn. Be careful when eating. There are skills in making delicious dishes.
