AUTUMN FISH: THE LOCAL NAME OF THE SPECIES IS TAKEN FROM THE KIEY PENINSULA IN JAPAN; BOTH CHINESE AND JAPANESE CHINESE ARE AKIRK FISH, PROBABLY FROM ITS LONG SHAPE, WHICH IS DUE TO THE AUTUMN SEASON. AUTUMN FISH ARE HIGHLY PROTEIN- AND FAT-RICH SEAWATER FISH, WHICH ALSO CONTAIN UNSATURATED FATTY ACIDS SUCH AS EPA, DHA, WHICH ARE INDISPENSABLE TO THE HUMAN BODY, WHICH INHIBIT HIGH BLOOD PRESSURE, MYOCARDIAL INFARCTION AND ARTERY HARDENING. ALSO KNOWN AS BRAIN GOLD, DHA IS A NUTRIENT NECESSARY FOR THE DEVELOPMENT OF THE HUMAN BRAIN AND THE CENTRAL NERVOUS SYSTEM, WHICH FACILITATES THE BRAIN DEVELOPMENT OF INFANTS AND YOUNG CHILDREN. OLDER PEOPLE OFTEN EAT SWORDFISH TO ACHIEVE GOOD PHYSICAL PREVENTION AND REMEDIAL EFFECTS. BECAUSE OF THE ABUNDANCE OF PROTEINS, FATS, ETC., IT TASTES SO FINE AND BEAUTIFUL, WHETHER IT BE STEAMED, BOILED, COOKED OR BAKED. THE SELECTION WAS MADE WITH A SWORDFISH FROM THE HOPPERS, WHICH IS WELL-SATIRE AND FRESH FOR STEAMING; SIMPLY USING SALT, GINGER ONIONS, WINE PICKLES TO INFUSE IT WITH POTS: IT HIGHLIGHTS THE ORIGINAL TASTE OF THE SWORDFISH, WHILE SOY SAUCE INCREASES THE TENDERNESS AND TASTE OF THE FISH; AND THEN I MADE ONE OF THEM, WHICH IS MUCH MORE CHEESY THAN THE FINE, FRESH, FRESH, FRESH, FRAGRANCEED FLESH。
I USED TO BE THE WHITE ONE IN THE KITCHEN, ONCE THOUGHT THERE WAS OIL, SALT, TASTE, SAUCE, PEPPER AND PEPPER TO COOK, AND THAT MY COOKING WAS A LITTLE BETTER AMONG MY PEERS, BECAUSE GRANDMA ALWAYS PRAISED MY COOKING IN FRONT OF A LOT OF PEOPLE. SO THE KITCHENS IN CHILDHOOD DON'T KNOW WHAT ELSE TO COOK FOR BETTER FOOD, EXCEPT FOR THE USUAL SAUCE. (PLEASE ADD A MESSAGE: EJM 2467) AND THEN GO TO COLLEGE AND LEARN YOUR EXPERTISE (I STUDY COOKING AND NUTRITION EDUCATION), AND THERE'S A LOT OF FOOD IN THE WORLD I'VE NEVER HEARD OF. THE FOOD THAT WE EAT IN OUR DAILY LIVES IS SO COMMON, SO ORDINARY, AND THAT'S WHAT WE'RE GOING TO EAT, AND THAT'S WHY WE'RE GOING TO BE TIRED OF EATING A FOOD, BECAUSE WE CHEW IT. POTATOES, EGGPLANTS, CARROTS, CABBAGE, CABBAGE AND SO ON OCCUPY TOO MANY OF OUR DAILY PROPORTIONS SO THAT THE REST OF OUR FOODS CANNOT REACH THE TABLE. THE WORLD IS SO BIG, I WANT TO TRY MORE. SO NOW I'M TRYING TO ENRICH AND DIVERSIFY THE FOOD ON MY TABLE, FOR THE SIMPLE REASON THAT THE WORLD OF FOOD IS CONSTANTLY LOOKING FOR FRESH STIMULATION, SOUR, SOUR, SOUR AND SALTY, AND SMELLY. JUST LIKE TODAY'S MAIN INGREDIENT OF THIS DISH, VANILLA, IS A VERY UGLY PLANT THAT GROWS AROUND US, EVERYWHERE IN THE COUNTRY, BUT BECAUSE I MISSED A LOT OF DELICIOUS FOOD BECAUSE OF MY IGNORANCE OF IT. VANILLA, A WILD PLANT THAT LIKES TO GROW BY THE COUNTRYSIDE. THEY WERE MADE TO BE LEMON STRAW BECAUSE THEY SMELLED LEMON, BUT THEY HAD NOTHING TO DO WITH LEMON, NOT EVEN DISTANT RELATIVES. THE FRAGRANCE IS A VERY GOOD SPICE IN THE KITCHEN, BECAUSE OF THE SMELL OF LEMONS IN NATURE, IT IS OFTEN USED TO ADD SPECIAL FRAGRANCES TO COOKING IN BAKED FOODS. FREQUENT CONSUMPTION OF FRAGRANCE GRASS HELPS DIGESTION AND PAIN RELIEF, SO IT IS REFERRED TO AS A “BATTLEKILLER”, AND GIRLS CAN EAT OFTEN AND HAVE A GOOD LOOK TO PREVENT ANAEMIA, BUT PREGNANT WOMEN ARE UNFIT TO EAT. THE GOOD SAUCE IS A CUISINE PEN THAT ADDS FLOWERS TO THE CUISINE. BUT IT'S IMPOSSIBLE TO SING WITHOUT THE LEAD. TODAY, OF COURSE, IS THE FALLFISH. ALTHOUGH COMMON, SWORDFISH ARE OF HIGH NUTRITIONAL VALUE AND ECONOMICAL VALUE AND CAN BE USED AS A COMMON GUEST ON THE TABLE. THE FAT CONTENT OF FISH DETERMINES ITS TASTE, WITH HIGH PROTEINS, HIGH FATS, AND ESPECIALLY CRUDE FATS, MAKING THE TASTE OF SWORDFISH MORE POWERFUL THAN THAT OF OTHER FISH. FILLED WITH THICK MEAT, THIN AND TIGHT, AND THE SMELL OF FRAGRANCE, THE SMELL OF FRAGRANCE, AND THE WARMTH OF A POT OF WINE, IT SEEMS TO BE THE TASTE OF LEISURE IN THE ISLAND。
