Chinese Food
Secret fish
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As one of the most representative autumn ingredients in Japanese cuisine, autumn swordfish is roasted. It's eaten with flavored soup and pickled radish. It's also served with a bowl of delicious rice. The stomach is already very satisfied. Today, Xiao FA is going to present the food recipe of Japanese style autumn swordfish in the steam oven version of FA Shuai. The autumn wind is bleak, accompanied by delicious food.
Cooking ingredients
Cooking Steps
Step1:Clean the internal organs of the autumn swordfish. Wash them. Dry the surface and fish maw with kitchen paper. Apply white vinegar on the front and bac
Step2:Sprinkle proper amount of sea salt on the front and back of the fish evenly. Also spread on the fish bell
Step3:Sliced lemon pee
Step4:Remove fishy smell in fish maw, marinate at room temperature for 30 minute
Step5:The baking tray is covered with tin paper. The grill is painted with oil. The saury is put on the grill. It is on the third layer from top to bottom in the fasai steam oven
Step6:Select [hot air convection] mode. 230 ℃ / 14 minutes.
Step7:The fish skin will shrink automatically after being put out of the ove
Step8:Squeeze in the lemon juice. You can have a meal
Cooking tips:1. The saury must absorb the water inside and on the surface; 2. During the baking process, it can turn over in 7 minutes. Be careful of scalding and breaking the skin; 3. The saury should not be marinated for more than one hour. If the time is too long, the meat will get old; 4. A French saury steam oven can easily handle this recipe at home. There are skills for eating healthy and delicious dishes.
