The souffled fish chop
By VicentaLakin
Not only is the dragonfish soft, but it doesn't have any stings and taste, it's perfect for a man and a child who can't stabbing. Today's is a souffle-cooked fish chop, a simple and clean meal, a cosmopolitan saloon, a greasy fish, a non-smoking oven, a free hand, and fish meat that is not old, and that is delicious。
Recipe Recommendations
- Longliyu art. 2
- chopped parsley appropriate amount
- salt 4 grams
- black pepper 4 grams
- bread crumbs 100 grams
- garlic appropriate amount
- olive oil 20ml
- flour appropriate amount
- egg liquid appropriate amount
Steps for The souffled fish chop
1
1- Refrigerated willows are naturally unfrozen, washed and drained with paper towels, salt and black pepper shredded on both sides of the willows, and pickled for a moment。
2
2 - Material for the preparation of the fragrances: bread baking, garlic paste, celery, olive oil, evenly mixed。
3
3-Fish willows are contaminated in order with powder, egg fluid, and bread buns mixed with the steps above。
4
4- A layer of olive oil is painted on the grilled tin paper, where the willows are laid. The oven chooses the total barbecue mode, setting 200, 20 minutes。