Yellow fish have two species: large yellow fish, 401 _ 50 cm in size, small yellow fish, less than 30 cm in size, yellow back, large head, narrow tail, living outside the sea, spring swims back offshore and lays eggs, making noise. Large and small yellow fish are well nourished and contain protein, fat, phosphorus, iron, sulfamide, nuclides, and Nickric acid. It works with appetizers. We are talking today about the practice of big yellow fish. “Coughing” is a northern way of cooking food, similar to red burning, but is simpler and less demanding than the red burning process. The preparation of more raw materials and their own nutrients is thus a common way of cooking for the general public。
Yesterday, he had the privilege of talking to one of the famous local elders who came to the hotel to talk about the French way of cooking, thinking that there was only a "tangling air" to describe it, and that it was really only you who wanted it, not him. It seems that a few foods that have nothing to do with them can also be a plate of fine dishes compared to art. How can we not show our hands as a professional Western restaurant manager? It's normal, it's all over the Internet, and the food lords have already done them the most, they can only be imitated, they can't be surpassed. We're determined to make our own creative dish. It's nice to see the scallops in the pool, and the yellow fish are fresh, and these are already very fresh foods, which, with a little frying, are good enough for the taste of seafood, which is the most common way to treat seafood. This is the most traditional Chinese food in the basket, because it's cooked to make mud, and the mud-like root vegetables are the most suitable for the best, so think about it, the white plume is colorless on the white Western plate, and suddenly the inspiration comes to mind that the white platinum is very colourful, and the white platinum is just too dark to make the light lavender purple that I dream of. Potatoes were found in the cassava basket, yellow and purple were perfect, and two “different” flavors of the two chips. Potato mashed tastes too soft, with some of the better acupunctures, and increases the colour level for the whole dish with a warm colour. As for sauce, it's a real blessing. Some people used orange sauce for foie grass on Twitter, and I'd love to make some sauce with this very Chinese-tempered fruit, and I really don't want to crush the taste of food with very strong milk sauce. It tastes more sweet than orange acid, but it's not good enough to make sauce, and it tastes more monotonous. It's good to think about it with some sweet lemon weed, honey as a sweetener. But in fact, the sauce became the biggest highlight because of a mistake in my operation. Because I'm not enough to mix it with honey, orange juice is not enough, and lastly it's dry, almost caramel, but it tastes like sour sweets with silk and sweets, and it reeks with a soft lemon herb, a recollection of memories。
Why is this called "fried"? Because after many more experiments, it turns out that fish are pretty if they don't fry the skin with the oven, but all of them are very oily, and then I try, heat the oil first, not too much oil, but heat the fish, fry the skin, and don't get cooked in! The main thing is to deform the skin. Then we'll put it in a preheated oven, within 20 minutes of the fire, and we'll bake the fish oil and the oil on the surface of the fish, with the made marmalade lemonade. It tastes so good, it smells like lemon chicken, but it's so sweet and sweet, and so sweet! Delicious! A diet friend can make a fish with a vegetable salad without salad
