Scorch
By VicentaLakin
THE SWORDSWORD FISH, WITH LONG FIBRES, WHICH CONTAIN ABUNDANT PROTEINS AND FAT, TASTES GOOD AND CAN BE USED FOR STEAM, COOKING, FRYING AND ROASTING. BECAUSE IT CONTAINS UNSATURATED FATTY ACIDS SUCH AS EPA, DHA, IT WORKS WELL TO SUPPRESS HYPERTENSION, MYOCARDIAL INFARCTION AND ARTERY SCLEROSIS. ONCE THE SWORDFISH REMOVES THEIR ORGANS, WASHES THEM, PULLS A FEW MOUTHS ON THEM, USES SALT TO SALT THEM, THEN BOILS THEM IN THE OVEN FOR 20-30 MINUTES, TURNS THEM OVER OR BRUSHES A SIMPLE SAUCE, AND THEN COMES OUT WITH A LITTLE FINE, A LITTLE BULLETY ROASTED FISH
Recipe Recommendations
- salty and fresh
- roast
- an hour
- ordinary
Steps for Scorch
1
Swordfish remove their organs, clean them, dry them at room temperature
2
On the surface, pull a flower knife, rub a little salt, pick it up for 10 minutes, go in front of the oven and brush a thin oil on the surface with wool
3
Send it to the preheated mid-level oven, 150 degrees, up and down, 15 minutes
4
Bring out the grill and brush a mixture of black pepper powder and pelican oil with wool
5
It'll be in the oven for 10 minutes
6
When you're out of the oven, you can put onions and fragrance on the table
7
Quillery, onions, they're screech. They match the skeletal head
8
It smells goodScorch Make Tips
Swordfish are simple and can be roasted in a oven with a little salt, and if they have a much better carbon-bracket effect, the fish are thicker; they are taken out in the middle of the road, with a mixture of black pepper powder, which is used to improve the taste; onions and fragrances can be added to the flavor, and they can be fed。