material

2 pieces of cod

20 grams of onion

Eggs 1

20g almond slices

3 grams of seasoning salt

White wine 70 ml

Olive oil 20 ml

Lemon 1 small pieces

5 grams of white pepper powder

25 grams of butter

working methods

1. Prepare materials, cut onions, wash fish and control surface moisture.

2. Sprinkle salt and pepper evenly on both sides of cod.

3. Squeeze a few more drops of lemon juice and marinate for 10 minutes.

4. Put the marinated cod into the beaten egg white, and then evenly wrap it with a layer.

5. Dip the almond slices on both sides.

6. Heat the pot. When the olive oil is heated to 50%, add the fish fillets and fry over low heat until both sides are golden.

7. Put it on a baking tray covered with tinfoil, put it in a preheated oven, and bake it at 180 degrees for about 10 minutes.

8. Making white wine butter juice: Add white wine and chopped onion to the pot, bring to a boil over low heat, slowly add a small amount of butter several times, stir in one direction with a blender until the butter absorbs the soup and thickens, and then pour it on the roasted cod. Have dinner together.

Practice 2, kelp garlic ginger cuttlefish fish head soup.

material

Head and tail of cuttlefish 1, garlic 20g, ginger 20g, garlic 20g, a few clams, a little rice wine and 2 spoonfuls of scallop powder.

working methods

1: The head and body of cuttlefish cod treated with live fish are vacuum packed separately! ! I cook steamed fish heads and tails with boiling soup.

2: (kelp+garlic+garlic)+rice wine ~ Cook the soup for 20 minutes first.

3: Add fish head and fish tail and roll for 15 minutes.

4: Add garlic and shredded onion. Clams for five minutes.

5: add about 2 spoonfuls of scallop powder to taste before cooking ~ just ~ drink well! ! ! The soup is full of chewing gum.

Practice 3, smoked cod

material

Round cod 1, ginger 20g, onion 2g, garlic 20g, a. tea 1, fine sugar 1, flour 1, salt 1/2, chicken essence 1/2.

working methods

1. Wash the fish and put it on a steaming tray. Sprinkle salt, chicken essence powder and rice wine evenly on both sides of the fish and let it stand for about 5 minutes until it tastes delicious. Wash the onion, peel the garlic and chop it for later use.

2. Peel and slice the ginger, sprinkle it on the fish by the method of 1, steam it in a steamer for about 10 minutes, then take it out, pick out the ginger slices, take a net rack, put the fish on the net rack, and suck up the water on the fish surface with kitchen paper towels.

3. Spread a small piece of tin foil paper on the bottom of the wok, mix seasoning A evenly and pour it on the tin foil paper, then put the net rack into the wok, do not touch the smoking material, cover the pot, cook with medium fire until the wok emits smoke, then turn off the fire, continue for about 10 minutes, then turn off the fire and take out the fish and put them on the plate.

4. Add salad oil to the hot pot and sprinkle small and hot chopped green onion and garlic on the fish in practice 3.