The paprika sashimi
By VicentaLakin
I've been a fish eater since I was a child, and paprika is one of my favorite foods for an hour, and now mom doesn't cook, and it rarely appears on my dining table, and suddenly remembers not eating it for a long time, thinking about running water and buying two fish to make it home, but can't taste like mom, who tells me that while making fish, it can also hydrolyze the rich proteins in fish with acid, not only to produce many carbamate acids, but also to get softened cedars and accelerates to be converted into acrylic. Calcium acetate is soluble in water, allows for human absorption and increases calcium utilization
Recipe Recommendations
- hairtail art. 2
- pickled radish appropriate amount
- rice vinegar appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- salt appropriate amount
- Pi County bean paste appropriate amount
- cooking wine appropriate amount
- pickled chili appropriate amount
- white sugar appropriate amount
- slightly spicy
- burn
- ten minutes
- senior
Steps for The paprika sashimi
1
Take the fish to the end of the head, put salt in the growing section, pick up wine for 10 minutes
2
Slice the garlic, onions
3
Sliced radish, sliced pepper
4
Vegetable oil pours into the pot
5
We'll take the fish out of the blast and hold the oil
6
Save the oil in the pot, put it in a spoonful of soy sauce, peppers, carrots, garlic
7
And add a little bit of pretzels
8
Add a proper amount of clean water and boil the fire for three minutes
9
A spoonful of vinegar, a spoonful of sweet little fire stew
10
I'll pour in the fried fish. I'll put in two spoons of wine
11
Ten minutes after the stew, the proper amount of salt goes in
12
The fire is enough