Taste and roast
By VicentaLakin
Seagulls, alias [military Cao], are mostly located in all the maritime areas except the Eastern Pacific Ocean, especially in the vicinity of Taiwan. Owing to the fact that deep-sea warm-water fish species, which are constantly swimming in the seawater, have the advantage of being meaty and flexible, unsaturated and acid-rich. In Taiwan, more fishers locate them in the open sea of the lake, using box-net farming. Because they are not very long, their value is very high and they are popular in the Japanese market, today we use the Japanese approach to present a seafood food。
Recipe Recommendations
- Zhen Anguilla 200 grams
- Bai Weizeng 50 grams
- Khumbu 20 grams
- Muyu flower 20 grams
- organic spinach 40 grams
- Weilin 10 grams
- Japanese sake 10 grams
- tender ginger 5 grams
- yellow lemon 10 grams
- fish-flavored
- roast
- half an hour
- simple
Steps for Taste and roast
1
Wipe the sea salt off the Qub with clean rags。
2
Put clean kunbu in the water and slowly heat it up。
3
One minute after the water's opening, the fire is put into the woodfish flower, and a quiet bubble is put on it for 10 minutes, so that the smell of woodfish is slowly incorporated。
4
When you filter out the excess, you leave clear soup, put it in the fridge for use。
5
Let's preheat the oven to 170-180 degrees, and we'll start with our pearls and spinach。
6
Take the root of the spinach. We just want the young leaves. Why? Keep looking down。
7
Burning of spinach leaves in boiling water may take only one minute and never keep the green of spinach, and then putting the spinach into cold cuisine juice for 10 minutes。
8
Motion sauce: Add fragrance, wine and cuisine juice. To a semi-bulk level。
9
put the sauce first on the bottom of the container, then wrap the gauze over the sauce. on the fish, but this strong taste will bind to the surface of the fish in an uneven manner, using a gauze to block direct contact with the sauce and the fish body, but the sauce will slowly penetrate through a gauze into the centre of the fish, evenly salted and colored)
10
Following the steps, the fish are wiped clean and do not need to be flavoured and placed directly on the gauze。
11
And cover up the gauze and wrap the fish completely in it。
12
At the top, the sauce is put on again, so the sauce is even。
13
It's basically this design, and then it's going to have to go into the fridge and put it in the fridge for more than six hours, so that the sauce can be fully salted。
14
We can also rub a bit of ginger mashed, even on the wiring board, and greasy ginger mashed with seaweeds, so we're gonna have to be green ginger when we choose ginger。
15
The spinach soaked in the Qub water will be removed and the spinach will be ploughed in full。
16
Roll it up slowly, make it a cylinder。
17
I'm going to cut my head together, and it's all for beauty
18
It's been over six hours, and you can't wait to open up the gauze, take the fish and put it on the empty iron net, and then you can put it in the oven。
19
There is no fixed time to see the surface of the fish turned to gold, so it can be taken out. Oh, oh, oh, oh, oh, oh。
20
The meat of the seagulls is tight, and it feels a little bit like a ponyfish, but that's why the fish, when baked with a taste of pickled, are much stronger, the meat is much more fresh, with Qubble spinach and a little ginger mackerel, can have a bowl of fresh rice, and perhaps one breakfast at night because it's so simple and delicious。