I've been cooking a swordfish

I've been cooking a swordfish

A FEW DAYS AGO, I READ MY MORNING REPORT ABOUT A 44-YEAR-OLD MR. LU OF THE NEW ZEALAND ARMY, CONVINCED THAT MAYA PREDICTED THE END OF THE WORLD. THE SELF-FINANCING OF 1.5 MILLION YUAN BUILT THE NOAH ARK FOR TWO YEARS, STANDING BY THE TARRYMU RIVER. THE REPORT ALSO STATES THAT MR. LU BEGAN READING THE MAYA PROPHECY WHEN HE WENT TO UNIVERSITY, SAYING THAT THE MAYA PROPHECY WAS GENERALLY CORRECT AND THAT ONE OF THEIR PREDICTIONS WAS THAT “AFTER THE NIGHT OF 21 DECEMBER 2012 THE DAWN OF 22 DECEMBER 2012 WOULD NEVER COME”, HE REMAINED CONVINCED THAT THE “NOYA ARK” HAD BEEN BUILT, WHICH WAS HIS MEASURE TO MAYA'S PROPHECY AND SAID WHEN HE COULD SIT ON THE BOAT. HIS FAMILY AND HIS RELATIVES AND FRIENDS WERE ALL RIGHT, BELIEVING THAT HE WAS “BRAIN-BRAINED” AND THAT IF THE END OF THE WORLD CAME, THEY WOULD RATHER DROWN THAN BE HIS BOAT. I CAN’T BELIEVE THAT SOMEONE REALLY BELIEVED MAYA’S PROPHECY AND TOOK ACTION TO PROVE THAT MANY PEOPLE SAID HE HAD “BRAIN SICKNESS” AND THE EXPERT EXPLAINED THAT MR. LUK MIGHT BE A LITTLE DEPRESSED, AND THAT ANOTHER SURPRISE WAS THAT MAYA’S PROPHECY WOULD SCARE PEOPLE INTO DEPRESSION, REGARDLESS OF THE END OF THE DAY, THE FISH-EATING ME, OR THE WAY I MAKE FISH, OR THE END OF THE WORLD. THE MAIN COMPONENT OF THE SWORDFISH IS PROTEIN, WHICH IS THE FIRST OF ALL FISH. VITAMIN A IN SWORDFISH IS 16 MORE THAN BEEF AND HAS A GOOD PROPHYLACTIC EFFECT ON NIGHT BLINDNESS, AND IT CONTAINS VITAMIN E TO REDUCE HUMAN AGING. IT ALSO CONTAINS A LARGE AMOUNT OF UNSATURATED FATTY ACID, WHICH IS CLEARLY INHIBITED BY HYPERTENSION, MYOCARDIAL INFARCTION AND ARTERY HARDENING。
Swordfish

Swordfish

Although barbeque smelts and roasted fish aroma are a three-foot wonder, food safety is a matter of concern, especially for fish, seafood and other living and perishable items. The swordsword fish they buy is fresh, is freshly cooked without the need for too many sauces, and is cheaper, healthy and comfortable. Perhaps one of the relatives would say that there are no iron plates or ovens in my house, so I can fry them with a non-coated pan, just like a delicious roasted fish, and it's easy to operate. Here's to share the finely baked swordfish made out of a flat-bed pan, which is beautiful and outwardly eyed, with five key points: one, control the water on the surface of the dry fish: the bottom pan is not as hot as the iron plate, the oven is so hot that it is better to kill the swordfish early and dry the fish. If the time is not sufficient, the water on the surface of the body of fish can be drained from kitchen paper so that the skin is not easily broken and the integrity of the body is maintained during the course of the frying. Fish slashed in two sides: a single slashed knife cut evenly on both sides of the body, so that the fish could contract only after heated, ensuring that the skin was not easily broken and maintaining the integrity of the body. 3. Select the non-lined pan: given the longer size of the swordfish fish, we have to choose a larger-calibre non-lined pan to preserve the integrity of the fish body. If there is no large caliber non-lined pan, cut the swordfish in half and make it look as good as a collage. Four or three sequences make the taste more stale: first, the salt-dried swordfish is made of salt, and then it is made of fine yellow, then the fish is made of golden yellow, and finally a little lemon juice. Salt — powdered — lemonade, in that order, is more arousing the smell of swordfish and more hierarchical. The combination of five and two oils gives rise to fresh scents: the fat of the swordfish is higher, the oil from the body of the fish collides with the olive oil, and the smell of the swordfish is more stimulating。
Fried mint-flavored swordfish

Fried mint-flavored swordfish

I'm not a supermarket guy, I'm always busy with the air, so I rarely go, just once when I need some sauce. But every time I go, I have to buy a lot of things, and when I see a discount, I buy something. That's why we went to the supermarket this day, and we just saw a swordfish. That's $10 a pound, that's not much. If we go together, it's $5 a pound. Five dollars -- although there are two of them that look a little bad, but the quality of the fish is fine -- the swordfish, by definition, are the ones that eat in autumn. So there's this "Scorched Achilles" today。