A beer with garlic
By VicentaLakin
When I had a beer, I used to cook fish with this amazing liquid. Beers contain a small amount of alcohol and a variety of amino acids and vitamins, and fish stew is fed with decomposition in favour of fish fat. They also produce esterification reactions, which not only scavenger but also increase the flavour and make the fish more beautiful. But beer stew is good for fresh fish, and fresh sea fish is not used in order to avoid the loss of seafood. Another good meal for beer stew is garlic, which smells better than onions. Summer is also a harvest season for garlic, with both petals and slices, not only adding to the flavor, but also a very special dish。
Recipe Recommendations
- crucian carp art. 1
- beer 1 can of
- parsley 1 tree
- garlic 5-merous
- ordinary flour a little
- oil appropriate amount
- salt 2 grams
- soy sauce a little
- qingshui appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for A beer with garlic
1
The mackerel shaving, decorating, debriding, and cleaning of the inner membrane; the scabs, garlic, beer; beer should be purified, not black。
2
Out of the herring, extra water is sucked out of the kitchen paper and a small amount of flour is sprayed on the surface, without hand rubbing; the aim is that the fish do not jump in the pan, and the flour on the surface is quickly hottensed, making the skin hard and forming a hard shell and keeping the skin intact。
3
If the pot is not hotter, the appropriate amount of vegetable oil is poured into the pot, the fish is heated up to 50 degrees of heat, the small and medium fire is burned to the bottom and the fish is easily picked out of the bottom of the pot with a shovel。
4
It will be cut early and the garlic petals will be in the pot, and it will be kept on fire, and the garlic will smell。
5
pour beer into the pan, this can of 330 ml, which is basically the same as the fish, wants more soup and can rewind the appropriate amount of beer。
6
A small amount of salt and an appropriate amount of soy sauce will be coloured, and when the soup is boiled, the fire will turn, the lid will be covered, and the lid will be in place for 10 minutes。
7
When there's still some soup in the pot, you can use a spoon to pour it up. On the fish, this will make the top half of the fish taste, even if it is not turned over; when some of the soup is left, lightly the fish into the plate, so as to soak the celery。
8
Beer and garlic, unique flavour, more beautiful fishA beer with garlic Make Tips
1. The trick of ensuring that fish skins are not broken is that the fish enter the hot oil pan, heat it up, not shake the pot, and don ' t fry the fish for about four minutes each; that the surface of fish skins is not necessarily covered with flour; that if flour is not spilled, the water on the surface of fish skins can be pumped into the air for more than 10 minutes or longer, and the skins may be dried up, so that it does not break the skins; that the method applies not only to the fish, but also to other species of fish; and that the alcohol content of the beer that I use is only 4.5 per cent, the mouth is clear, the foam is abundant, and the bar of imported wheat is so strong that not only the fish can add to the unique fragrance, the stew of the fish, but the flowers of the meat, the broccoli bone can be filled with flowers, and then the cold will be used to take the summer gas more directly and the body will be greatly satisfied。