The mullet meat is lean and plump, making the western style more fresh.
When purchasing mullet, it is better to choose one kilogram, and its meat quality is more detailed. The squid has fewer flesh spikes and is easier to remove. It is best suited to Western cuisine. The more it gets to the abdomen, the more it punctures.
Squid practice: squid soup with tomato sauce
Ingredients: 200g mullet, 120g onion, 1 bovine tomato, 1 garlic sprout, 1 celery, 8 garlic bulbs, 4 tablespoons of tomato paste, 600ml broth, 300ml white wine, proper amount of olive oil, a little salt
practice
1. Cut squid into palatable size; onions, garlic sprouts, garlic, and celery are cut to the end; tomatoes are diced, then tomato paste is mixed and mixed.
2, onions, minced garlic, garlic sprouts, celery, tomatoes, tomato paste, saute with olive oil, add soup, cook for about 10 minutes, then add mullet and white wine, boil and then turn off the heat, add salt and seasoning .
Mullet practice: salsa sauce mullet
Ingredients: 200g black mullet, 30g cabbage, 1 boiled tomato, 2 tsp rice wine, 2 tbsp honey, 1 onion, 1 tbsp lemon juice, 1 tbsp olive oil
practice
1, take half of the tomato cut into pieces, the other half cut into small; mullet cut into thin slices; onion cut chopped green onion; honey, lemon juice, olive oil, tomato diced, green onion mix and mix into salsa.
2. The mullet is steamed on rice wine.
3, each piece of tomato in order to put cabbage and fish on the cabbage, and then salsa sauce can be.
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