Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 10 tails of Coilia ectenes of autumn (...
Fragrant roast Coilia ectenes
- The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
- Taste: Fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: 10 tails of Coilia ectenes of autumn (nearly weigh 600 grams) . 100 grams of vivid green romaine lettuces, 150 grams of big onions
- Condiment: 3 grams of refined salt, chicken 4 gram precise, mixture of salt and roast prickly ash 20, ten thousand word 15 of soy sauce, Sichuan familiar oil 20 of hot pepper, 3 of ground pepper powder, 3 of sesame oil, blue and green Chinese prickly ash 4 oils the hot pepper
- Fragrant roast Coilia ectenes' method:
- 1,Coilia ectenes go cheek, clean, wipe to sop up liquid, do moisture, wipe with refined salt, ground pepper powder fish even, impregnate into flavor. The onion is peeled and cleaned, all two halves, cut a semi-circular big thin slice. Ten thousand word soy sauce, blue and green Chinese prickly ash oil, familiar oil hot pepper, sesame oil, gourmet powder put bowl to even, become the flavor disc.
2,Fetch a long shape and bake one, wipes and oils, fetch half onion slice to spread and lag behind in the roast plate, put the Coilia ectenes on onion, spread remaining onion slice on the Coilia ectenes evenly, then put into 220 ?? oven and bake for 8 minutes, and then drench the remaining oil on the fish, bake 2 minutes more and take out.
3,The romaine lettuce is cleaned, put rectangular one to intersperse all around, the Coilia ectenes obeys and puts in the middle of the romaine lettuce, one of one's end, the desk on companion's flavor disc is put the hot pepper of mixture of salt and roast prickly ash
- Note:
