Samurai swords, mint potatoes
By VicentaLakin
It's hot, but after autumn, it's hot and tasteless, and just a few days ago I went to the country to pick up a lot of today's new mint leaves, put salt on a tub for 30 minutes, and then use my handlids, put them in my pocket and freeze them in the fridge, and eat whatever you want, so I can mix them with almonds, and eat with fish stews, which are very delicious, especially fish。
Recipe Recommendations
- the salmon 2 chunks
- swordfish 3-4 strip
- mint leaves appropriate amount
- potatoes 2-3 a
- salt 3 scoops
- soy sauce 1 scoop
- soybean oil appropriate amount
- sugar 1 scoop
- pepper 2 tablespoons
- pepper noodles 2 tablespoons
- cooking wine 2 tablespoons
- lemon slices 2-3 sheet
- green onions 1 piece
- Jiang 3-4 block
Steps for Samurai swords, mint potatoes
1
It's a simple fish, children eat salmon, and I eat swordfish, so I cook it together, and the little people can make their own decisions about what fish to cook, but any fish first has to clean up and remove its organs and keep the water under control。
2
Once the water's ready, you can pick up the fish, put one or two spoons of salt, one spoonful of pepper, one spoonful of wine, put a little pepper powder, so you can put the membrane in the fridge, because I'm going to eat in the morning, and I'll put it in the fridge one night, which is three or four hours, with onions and ginger in half an hour before it's done, and watch out for onions and ginger before it's too early。
3
This is the mint leaves I made before。
4
Potatoes cut their fingers thinly or they'll break them when they're done, so that they don't cuddle when they're cut down, heat the pot with cold oil and put it into tampon, and fry it to yellow. It won't take long because they're going to have fish stew。
5
Potatoes are cooked with cool oil, salt is spilled less on the bottom of the pot and too much evenly, because before the fish is salted, salt is sprayed on the bottom so as not to stick the bottom of the pan. It's a good thing to learn from Dad, our father is a chef, and we can fry the fish in the bottom of the pot with two sides of gold。
6
They don't have to come out of the pot, either. They don't have to come out. They don't have to come out. They don't have to come out. They don't have to come out. They don't have to come out. They don't have to come out. They don't have to come out. They don't have to come out。
7
It's almost ready in 15 minutes. Don't make soup, it's delicious, but I didn't watch the soup. You can eat with a little odor。Samurai swords, mint potatoes Make Tips
It's a little trick to tell you that when you fry a fish, you can put some soy oil in it, which is better, and I don't like pork oil, but Dad does。