Pyramids

1

The fish is washed, the slashing blades on both sides are easy to taste, a bottle of wine, a proper amount of white pepper powder, ginger chips, salt to taste。

2

Cream blades, peppers, peppers, peppers, bean petals, sugar。

3

Onion cut, celery cut。

4

The oven is preheated, the fish is oiled on both sides, the abdomen is inserted into the ginger tablet, and tin paper is wrapped。

5

Battery, mid-level, 200 degrees of fire up and down, wind engine function, 20 minutes。

6

Cream-cooled oil, hot oil, with onions of ginger pepper pepper pepper pepper peppers and cuisine bean petals。

7

Onions, celery, a little bit。

8

The proper amount of water to burn out, the spare。

9

The fish is taken out, the tin paper is removed, the spare fabrics set up in step 6 are poured into the oven, the fish is laid on the dish, the fish is not hot enough to stick to the grill, and the sauce continues to be baked for 10-15 minutes。

Ps: 1. This is the second time I have used an oven to roast fish. The first time, I placed the fish directly on the baking tray. Although I brushed it with oil, the side of the fish in contact with the tray still stuck to it, so the fish was not intact. This time I used aluminum foil to wrap it for roasting, and although parts of the fish still stuck to the foil, it was much better than the first time. I wonder if I brushed too little oil. 2. The first time, after stir-frying the ingredients, I added very little water. As a result, after pouring it into the baking tray and continuing to roast for 10 minutes, the bottom of the tray was burnt. This time I added more water and observed it at any time during the roasting process, taking it out when the moisture had mostly evaporated. 3. Wrapping fish or meat in aluminum foil can lock in moisture. If you prefer a slightly crispy and browned texture on the surface, it is still recommended to use a baking tray or a roasting rack. 4. Placing the ingredients underneath the fish can also prevent the fish body from sticking to the baking tray, keeping the fish intact. 5. Generally, roasted fish comes in pickled pepper, spicy, and fermented black bean flavors. This time I added Sichuan peppercorns and millet chilies. In addition to the sour, spicy, and savory taste of the pickled peppers, there is also a numbing-spicy flavor. I also added Pixian bean paste to enhance the aroma and color. You can also use fermented black beans or other seasonings for roasting. 6. Salt was already added when marinating the fish, and the pickled peppers and bean paste are very salty, so there is no need to add extra salt. The roasting time should be adjusted flexibly according to the size of the fish, the power of the oven, and the temperature. 7. The side dishes can be flexible. I put in onions and celery, but you can also add potato strips, asparagus lettuce, shiitake mushrooms, etc., according to personal preference. Changdi CKTF-32GS Review: 1. The overall appearance of the oven is simple and elegant, with very fine workmanship. The upper and lower independent temperature controls can meet the requirements of baking enthusiasts in many ways. 2. For a novice like me, the independent temperature control and built-in lighting are really practical. It also has functions for dough and yogurt fermentation, hot air circulation, 360-degree rotisserie roasting, etc. It can roast fish and whole chickens, which is very practical. 3. The independent temperature control, built-in lighting, door handle design, and the fact that the outer shell temperature is much lower than other electric ovens during operation all show a very user-friendly design. Overall, the workmanship of this oven is fine, the design of some details is very user-friendly, the performance is good, and the functions are very complete. O(∩_∩)O