Seafood
By VicentaLakin
being stuck by the stove is a troublesome and happy thing, at least... while cooking. is it a bit stressful to be able to handle this vast sea of arboriorice, along with a large tape and red flowers? and don't worry, starting with the most basic foods, slowly try something better. after all, it gives you unlimited imagination! you'll understand its temper when you make three different sauces and remove the soup.
Recipe Recommendations
- turbot appropriate amount
- 䓤
- onion
- fennel root
- parsley stem appropriate amount
- Parsley leaves or parsley leaves appropriate amount
- dried red pepper appropriate amount
- garlic
- Dried shrimp or dried scallops appropriate amount
- olive oil
- sea salt appropriate amount
- Ground black pepper appropriate amount
- saffron
- fennel seeds
- dill appropriate amount
- butter
- dry white wine appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Seafood
1
Main food。
2
cut the fish head, tail, swirl the fish, take a quarter of the fish for every two people. what about the rest? with salt and pepper on both sides, a moment of silence, drying, a bit of salt and pepper, a pre-heat boiler when it's fresh in smoke, and fish skins when it turns white from transparency on the edge of the fish, the skin should be beautiful yellow, a minute later, and the oil from the pot should be poured on the fish。
3
It's the best part. Lick it? Sweet! Slice, cut to be used by weight。
4
the fish bones, the fish tails, a couple of five silts. bed dry together in cold water pots, little fire hottens, 20m after boiling, filtration, 5min in the hood。
5
Hot olive oil and butter in the pot, which are placed in shredded onions, sauerkraut roots, sauerkraut seeds, red flowers, dry red pepper shreds, a little salt and pepper。
6
The smallest fire goes up to the soft but the same color, remember, the smallest fire。
7
fall into aboriorice, do not wash, do not wash, fire 1-2min to rice grain surfaces that are translucent and evenly covered with oil。
8
half of the bottle is filled with dry white wine, two ss is enough, waiting for the full volatilization of the wine, leaving the sweetness of the fragrance, then adding the first big spoon to the soup, maintaining the small and medium fire, mixing the grain to absorb almost all the liquid, adding the second spoon to the dry and then adding the third spoon, and then using water after the soup has run out, lasting about 15min。
9
After the first spoon of soup:
10
During this period, a piece of fish is placed in a soup pot, which will be cooked and broken for use。
11
after continuing to mix 15 centimetres, try it until the grain aldente, without accident, the starch of the grain surface. it's been rubbed out, it's become sticky, and the last spoon of soup is added, and the juice is put in half of the time into fish celery that is shredded and shredded, salty, off the fire, and on the lid 2min. it's time to add olive oil to a hot pot, put it in a fully dry tape, fry it to gold on both sides, have a thick tape of about 2-2.5min, cut it half thick, 1.5min each, for a short time, so the pot is hot
12
a plate, a spoonful of soup, a tape and a bit of radish, some good olive oil, enjoy!