fish-flavored Recipe

Red-burned yellow fish

Red-burned yellow fish

VicentaLakin

WE EAT SEAFOOD ALMOST DAILY IN OUR COASTAL CITIES, AND FISH ARE MORE LIKELY TO EAT RED BURNING, BUT EVERY TIME I DO IT, I'M GONNA FRY THE SKIN. THEN MY DAD TOLD ME THAT OUR POT WAS BAD BECAUSE WHEN HE CAME TO MAKE FISH, HIS SKIN BROKE. WELL, AT FIRST, I BELIEVED IT, BUT I DIDN'T THINK IT WAS RIGHT. IT'S PROBABLY NOT GONNA BREAK THE SKIN, BUT IT'S NOT ALL GOOD FOR THE FAMILY. SO I ASKED THE SENIORS ALL OVER, AND I FINALLY FIGURED OUT A FEW WAYS NOT TO FRY FISH SKINS
The silverfish curry

The silverfish curry

VicentaLakin

Spring feasts -- silverfish gills first known as daisies, a long time ago. A party member went to a farm and saw her boss washing a green plant she had never seen, and asked what it was. The first time I ate a chrysanthemum was in a hotel, and I didn't know it was the chrysanthemum I thought about. After trying a chopstick, I felt like I had a fresh mouth. When I found out it was a chrysanthemum, my mind immediately revealed a girl's shadow, a bitter flower - a movie I saw as a child. And I don't understand why it's linked to "The Sorrows," but I do fall in love with it, not just because it's delicious, but because it's poetic. And the husband with the Pedestrian told me, "The curry is also a kind of curry, with long stalks, and leaves stretching out like sawn roots." Spread out like an ass. Because it's green and it tastes a little bitter, so it's called a bitter ass. It's not as bitter as a scab, but when it's chewed down, it's the lack of a fragrance from your lips. The first time I visited it at the supermarket, I was so excited. After that, it became the main character on my table. My favorites are the curry curry curry curry, curry curry curry curry curry curry, curry curry curry curry, curry curry curry curry curry, curry curry curry and so forth. It has been written that the aristocratic acrophagus has anti-bacteria, deflammation, inflammation, a purposeful function, as well as a spleen of appetizers and heat-breakers. And even more reminiscent of it is its bitter appearance, which means that it is long and bitter。
Red-burned mackerel

Red-burned mackerel

VicentaLakin

The mackerel is fine, sweet and of high nutritional value, containing 13 grams of protein and 11 grams of fat per 100 grams of meat, and containing large quantities of minerals such as calcium, phosphorus and iron. We usually use it for soup or red. Today's mackerel is supposed to be an essential part of our chef's holiday season, and it's very tactful, and it's usually a pair, not sure why. This is the same food that a colleague ordered at our house, and one time he ate, he said that fish from the canteens were good, and that fish from the canteens could not eat since we had eaten at our house. It's simple, but it's pretty good。