Chinese Food
A bite and a half of Caragana
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Autumn swordfish is one of the most representative autumn ingredients in Japanese cuisine. The most common way of cooking is to fry and roast the whole fish. Whether it's with rice or a few drinks with relatives and friends, it has a unique flavor. Lemon not only plays a role in deodorization, but also adds some fragrance. This method is very simple. The saury will be fresh and clean. Remove the internal organs. Cut off and drain the water. Do not marinate (taste its natural flavor). Heat the flat bottom non stick pot (we use the electric cake pan here). Smear a little oil. Fry the saury and lemon in the pot until golden. Lemon juice and fish combined. Fragrance. Fresh and sweet. Plus a glass of sake. Cozy with it.
Cooking ingredients
Cooking Steps
Step1:Fresh and clean the cuttlefish. Remove the internal organs. Cut off and drain the water. Do not marinate (taste the natural flavor
Step2:After heating the non stick pan (we use the electric cake pan here), apply a little oil. Fry the saury and lemon in the pan until golden brown
Cooking tips:There are skills in making delicious dishes.
