Yogurt cod sandwich

A busy week, a weekend likes to get lazy, get up and make a brunch, and enjoy it for the whole family. It's a big box of cod that's been hoarded up before, making sandwiches, burgers or eating them directly. This time it's an open sandwich, easy. We'll use the whole wheat-dry-bread bottoms, we'll put on a custard, we'll have a sour cream, we'll have a golden cod, a weekend's bronch. Cod's meat is beautiful, it has a strong taste, and adults and children love it. And when it comes to cod, it's not really strange, it's usually called a fish. Cod is a deep-sea fish. Cod is small, has low oil content, has thicker meat fibres and does not allow for long cooking times. Its greatest feature is low lipid high protein, 17 g protein per 100 g cod, and only 1 g fat per 100 g cod, which can only be consumed by a lean fit. Cods also contain unsaturated fatty acids, with 400 mg moga-3 unsaturated fatty acids per 100g cod, which are known as DHAs and EPAs, which are also very suitable for children and the elderly. This box of cod bars I use has been pre-treated, packed with bread buns, appropriate sizes, usually frozen and kept, readily available, especially. Similarly, it is a fish cod certified by MSC, which avoids damage to the marine environment and reduces impacts on other species during fishing. The selection of seafood products with MSC small bluefish marks is good to protect marine resources and secure consumption。