Creamfish and rice
By VicentaLakin
Because cooking usually takes care of older people with poor eyes and loose teeth, as well as of young children with inexperienced fish, the thickest, least punctured fish is picked out of the cod and made of fish and rice, which is so thin that they can barely eat. And it can be done in three minutes, and cod has a very high protein content and low fat content, and it's good for a scrawling hand。
Recipe Recommendations
- Norway Arctic Cod Rice Flower appropriate amount
- edible oil appropriate amount
Steps for Creamfish and rice
1
the rice plume, one bag of 500 g, which is raw and not pre-fried, can be used for its own consumption。
2
The boiler is filled with edible oil and heated to 170 degrees. (How to judge: with chopsticks, with chopstick head in, with flat bubbles, it's better to stay clean, and smoke is usually more than 180 degrees)。
3
Fish and rice flowers do not need to be unfrozen, and a single grain will be added to the pot。
4
Fish is made of gold and gold and generally takes 3-6 minutes。
5
This is a thin coat of fish and flour, which can be seen with large grains of fish, confirming that the texture is garlic-like cod meat。6
Eat it while it's hot, it's spicy, it's no worse than it is sold outside. And cod meat is more nutritious and it's safer to blow itself up than to eat it outside。