Chinese Food
Saury in autumn with Caragana
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The taste of autumn swordfish. The cat and you all want to know. The fragrance of first love is thus found by us. With the fresh taste of the sea water, the autumn swordfish is sprinkled with the fragrance of lemon juice. It's like the memory of youth read in the late night. It's picked up from the deep sea of years. Those times with TA are so fresh and pure. After that, it's slightly sour. The taste of life. More amazing because of contradictions.
Cooking ingredients
Cooking Steps
Step1:1. Prepare ingredient
Step2:2. Remove the gills from the internal organs of the cuttlefish. After washing, drain the water. Sprinkle the salt on the cuttlefish and spread it evenly. Sprinkle a little black pepper
Step3:3. Squeeze a proper amount of lemon juice onto the saury. Spread evenly on both sides of the fish. Marinate for about 30 minutes
Step4:4. Pickled autumn swordfish. Wash the surface of the fish with water (because there will be blood stain after salting). And use a knife to cut several knives on each fish
Step5:5. Put a layer of tin paper on the baking tray and brush a layer of vegetable oil on the tin pape
Step6:6. Put the salted and processed saury on the baking tray. Brush the fish with vegetable oil and sprinkle with a little salt
Step7:7. Preheat the oven at 230 ° C for 10 minutes. Place the pan in the middle of the oven. Bake at 230 ° C for about 15 minutes (it's better to turn the surface once in the middle
Step8:8. Take out after baking. Drizzle a small amount of lemon juice and enjo
Cooking tips:There are skills in making delicious dishes.
