Fried swordfish
By VicentaLakin
FRIED SWORDFISH. THIS COURSE IS CHARACTERIZED BY NO SALT. WHEN YOU'RE DRY, YOU GET LEMONADE AND MUSTARD SAUCE. NUTRITIONALLY HEALTHY ~ AUTUMN FISH CONTAIN ABUNDANT PROTEINS, FATTY ACIDS, WHICH ARE ANALYSED TO CONTAIN UNSATURATED FATTY ACIDS SUCH AS CARBOHYDRATE (EPA) AND DHA, WHICH ARE INDISPENSABLE FOR HUMANS, AND INHIBITION OF HYPERTENSION, MYOCARDIAL INFARCTION, AND ARTERIAL HARDENING。
Steps for Fried swordfish
1
Prepare a swordfish and wipe the water with a kitchen towel。
2
A small amount of starch was painted around the swordfish。
3
2-3 spoons of edible oil poured into the pan and heated in the middle fire. (Panting)
4
When edible oil 7-8 matures, it is inserted into the machete with starch。
5
One side of the swordfish was blown to gold and then turned to yellow. The fire should be small at this time, and if it is too small and long, the nutrients may be lost。
6
Once the swordfish is cooked, the back and chest must be fried.
7
A well-fried swordfish is put into the plate, two little pieces of lemon are put in, and lemon juice is spilled on the swordfish before eating. Put the soy sauce in the butterflies, put it in mustard sauce, evenly mix it, and when you eat swordfish, you can dip the sauce. Don't smell like that