1. Grill the fish. Remove the scales and intestines of the snapper and wash it with clean water. Prepare garlic, lemon slices, remove the core of lemongrass, and cut the leaves into 5 cm lengths.
Next, make a few cuts behind the dorsal fin of the fish, stuff it with garlic, lemongrass, and lemon, brush the surface of the fish with Thai curry prepared with coconut milk, and sprinkle with salt and pepper.
Bake until the surface of the fish turns red and the center is soft and puffy, then it is ready for the table.
2. To bake bread, you can choose your favorite bread as the material.
First, cut the bread in the middle, being careful not to cut it all the way to the bottom. Save it for later use. Then add olive oil to the pan, add the chopped garlic and stir-fry.
Cut the small tomatoes into small pieces and add them to the pot together with the boiled tomatoes. Add an appropriate amount of salt, pepper, and parsley, and stir-fry a few times quickly.
Then cut the mozzarella into large chunks and wrap them in slices of prosciutto.
Put the above prepared ingredients into the bread, then wrap it in aluminum foil and bake it in the oven. Wait until the bread shows color and it is finished. The baked bread made in this way will be more appetizing.
3. Salad. To make the salad, first cut the onion into shreds, then cut the red pepper, pineapple, and boiled cauliflower into large pieces, and cut the celery into small pieces. Put them together in a bowl.
Next, cut the lime into two pieces of the same size, cut one half into thin slices, squeeze the juice from the other half into a bowl, stir evenly, add salt, olive oil, grape vinegar and minced garlic, stir and let it sit for about half an hour.
Finally, tear the mint into small pieces with your hands and put them in a bowl, then add thin slices of lemon, and a delicious salad is ready to eat.
Delicious and simple food Spicy Crayfish Ingredients: crayfish, green pepper, onion, ginger, seasoning: hot pot base, white sugar, beer, dried chili pepper.
Method: 1. Rinse the crayfish several times after buying it, soak it in flour for 20 minutes, wash it again, and remove the head and shrimp threads of the crayfish.
2. Peel and shred the ginger, shred the onion, cut the green pepper into small pieces, and cut the dried chili into small pieces.
3. Pour the crayfish tail into a pot with cold water, bring to a boil over high heat and cook for 5 minutes, then take it out and drain it under cold water.
4. Heat the oil pan, add an appropriate amount of cooking oil, add shredded ginger, onion, and dried chili and stir-fry until fragrant, add hot pot base ingredients and stir-fry until red oil appears.
5. Add the blanched crayfish tails and stir-fry for a while. Add a can of beer and simmer for about 20 minutes. Add a little white sugar to enhance the freshness. Add a little green pepper and stir-fry until raw before serving.
Fish-flavored eggplant stew Ingredients: two eggplants, 200g of meat filling, 1 teaspoon of cooking wine, minced onion and ginger, chili sauce, chopped pepper, sweet noodle sauce, vinegar, white sugar, salt, chicken essence.
Method: 1. Wash and cut the eggplants into strips, soak them in salt water and drain them.
Add the cooking wine to the meat filling, stir and set aside.
2. Pour oil into the pot, when it is 60% hot, add eggplant strips, fry for one minute, remove and set aside.
3. Leave a little oil in the pot, heat it up, add the minced meat and stir-fry until it is cooked, then shovel it to one side with a spatula.
Pour in the minced onion and ginger, stir-fry until fragrant, then add the chili sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in sequence, add a little water or chicken stock, cover and simmer for 2 minutes, and adjust a little chicken essence.