The souffle willow
By VicentaLakin
Choosing a fine, stubble-free willow, drying up the water and making a little taste of it; wearing a savored, oiled baker, roasting in an electric oven for 20 minutes, and a souffled willow that the kids love is out of the oven
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- simple
Steps for The souffle willow
1
The fish will naturally be unfrozen and cleaned and must be fully drained with disinfected tea towels or kitchen paper
2
A little salt and black pepper on both sides for five minutes
3
(b) The pasta shall be mixed with garlic paste and occupant chips
4
A small number of times added to a total of three large spoons of olive oil, which are fully modulated each time
5
Prepare another plate of dry flour and scattered eggs
6
(b) Placing tin paper in the oven and adding a small spoon of olive oil to the tin paper, so as to level the spare
7
(a) The pickled fish willows should be covered equally with a layer of dry flour and should shake the excess flour
8
(a) A full egg fluid is towed and extra egg fluid is to be dripped
9
And finally, a layer of breaded bread, a little more, a little less
10
Put it in an oiled grill
11
(b) The oven is set to heat up and down, with 200 degrees preheating for 5 or 6 minutes, placed in the lower part of the oven and 20 minutes of roasting
12
Sliced plates, tomato sauce, better