Fried cod

COD TASTES GOOD AND NUTRITIOUS. PROTEIN IN MEAT IS HIGHER THAN SALMON, MACKEREL, MACKEREL, BELTFISH, WHILE FAT IN MEAT IS 0.5 PER CENT, AS IN SHARKS, 17 TIMES LOWER THAN SALMON AND 7 TIMES LOWER THAN IN TUNA; OIL IN THE LIVER IS HIGH AND CONTAINS VITAMINS A, D, E AND MANY OTHER VITAMINS NECESSARY FOR THE HUMAN BODY, IN ADDITION TO DHA AND DPA, WHICH ARE ABUNDANT IN COMMON FISH OIL. THE PROPORTION OF THESE NUTRIENTS IN COD LIVER OIL IS THE OPTIMAL PROPORTION OF DAILY HUMAN NEEDS. THE NORDICS THEREFORE REFER TO IT AS A “NUTRIENT” ON THE TABLE. I'VE BEEN PLAYING WITH COD, FRYING POTS, ROASTED, STEAMED, AND I'VE BEEN GETTING A LOT OF WATER. THE FIRST STEP IN SHARING A LITTLE BIT IS TO MAKE THREE-AND-A-HALF-CREAS, WITH THE INGREDIENTS ADAPTED TO THEIR OWN TASTES. THE TRICK OF KEEPING COD OUT OF WATER IS TO USE PAPER TOWELS TO DRY UP THE WATER WHILE MAKING IT, TO MAKE DRY POWDER WHILE FRYING, AND THEN TO ROAST IT, AND THEN EAT IT. IT'S EASIER TO TAKE PICTURES

Recipe Recommendations

Cod two
cooking wine appropriate amount
white sugar appropriate amount
oyster sauce appropriate amount
basil appropriate amount
edible oil appropriate amount
starch appropriate amount
ketchup appropriate amount
salt appropriate amount
lemon juice appropriate amount
pepper oil appropriate amount
honey appropriate amount
pepper appropriate amount

salty and sweet
roast
several hours
simple

Steps for Fried cod

Cod cleans up with wine, salt, stork, pepper oil, peppers, lemonade. Make it for an hour, before and after making it, to suck the water with a tissue。