Barbecue It's smaller, it's a little bit like the gill, but it's better than the gill. There is also a slight difference between the two practices, where the gills are suitable for roasting, and the machete is better. But if you bake it with an oven, it'll be a lot of pollution, so I bake it with an iron pan, the same effect。
The Red Autumn Fish Today's theme is the swordfish, delicious. Swordfish, also known as mackerel fish, swordfish, etc., are finely rounded, blue in the back, silver white in the abdomen and yellow in the back of the kiss and tail. Autumn fish are one of the most representative autumn foods in Japanese cooking, the most common way being to cook the whole fish salt with white rice, tasting soup and radish mud。
Fried swordfish AUTUMN FISH CONTAINING EPA AND DHA CAN REDUCE BLOOD CHOLESTEROL, TRIOL HEPATITIS AND BLOOD PRESSURE TO AVOID BLOOD CLOTS, BENEFITING HIGH BLOOD PRESSURE OR CORONARY ARTERY SCLEROSIS; RICH VITAMIN B CAN SLOW OLD AGE; AND BLACKENED SKIN ON THE BACK, CONTAINING MANY VITAMIN B12 AGAINST ANAEMIA. THE NUTRITIONALLY RICH SWORDFISH HAVE THE EFFECT OF PREVENTING NIGHT BLINDNESS AND AGEING。
Baking the swordfish "The taste of the swordfish, I want you to know..." Every time I do the swordfish, I think of this song by Joo Dong. Ha-ha-ha, it's too much, especially roasted swordfish. Besides, it's too cheap to buy 3 of them for seven bucks, which means a little more than two, and it's probably 10 times more expensive to go out and bake at home
Fried swordfish Swordfish are delicious and nutritious and suitable for cooking in a variety of ways, including steaming, cooking, frying and roasting, dry-drying fish with brilliance skins, fat meat and fresh scents。
Pickles, swordsword and fish pot After years in Korea, the temperature is rising, and pickles can easily begin to ferment. At this time, many families have a lot of pickles that are not finished
Fried swordfish Swordfish is rich in fish oil and is one of the cheapest fish. The approach is usually simple: it can be cooked or baked。
