Baking fish with tinfoil is necessary, because then it can make the fish flavor more concentrated, the taste will be more fresh.

The benefits of using tinfoil:

1, clean and retain the original flavor

Because the melting point of tinfoil is relatively high, to 660 ° C before melting, generally it can be used in our daily life barbecue food, so that not only clean and hygienic, but also very good retention of the original flavor, but also the tinfoil is also more environmentally friendly, does not contain any harmful substances that are not good for the human body.

2, to prevent burning

Generally, we put the food directly on the grill for grilling, are paste, and the use of tin foil will be sprouts, potatoes and sweet potatoes wrapped up for grilling, and will not be scorched, and very beautiful.

3, health and hygiene

The benefits of tinfoil can be more than these two points, in fact, it can also absorb the oil in the soup, sometimes as a variety of food packaging, in addition, it has a waterproof, keep the fresh flavor, bacteria and stains, although it is disposable, but the harm to the nature is also very little.

Expanded Information:

Roasted Fish Directions

Main Ingredients: one crucian carp, 25 grams of celery, an appropriate amount of green onions, 30 grams of millet peppercorns, 20 grams of diced salted cabbage, 10 grams of garlic, 8 grams of ginger, an appropriate amount of cilantro

Supplementary Ingredients: moderate amount of soybean paste, Cooking oil 10 grams, 3 grams of salt, 2 grams of monosodium glutamate, cumin powder 5 grams

1, carp wash clean, control the water. Or use kitchen paper to absorb the water.

2, the back of the fish with a knife to scrape a few mouths, appropriate amount of smear some pepper flour, salt, are not in the recipe, and then marinate. At least half an hour.

3, the baking dish laying tinfoil, tinfoil and then brush a layer of oil, to prevent baking for a long time. Carp underneath the body of the fish stick to the tinfoil.

4, at least half an hour marinating. The longer the marinade, the better the baked carp will be

5, prepare the filling while marinating the carp.

6, chili peppers, ginger, garlic, celery, coriander root chopped, in the processor to break.

7, with the cooking machine to break up.

8: Break up the filling. Add diced savory cabbage. Cumin powder, bean paste. Salt, monosodium glutamate, cooking oil and mix well.

9, mixed stuffing, filled with fish belly, fish ear. Fish back cut in the cut.

10, loaded fish belly.

11, can be loaded all loaded.

12, sent to the oven, upper and lower heat 200 degrees baking 30 minutes, depending on their own oven temperature, the size of the fish to decide.

13, out of the oven and then sprinkle a layer of cumin powder, chopped scallions. Millet pepper. Cilantro leaves can be decorated