Baked potato sturgeon(xiang kao tu dou xun yu )

Baked potato sturgeon

Introduction:

Production steps:

Step 1: add salt to the potatoes, boil them in water until they are six or seven years old, peel them and cut them into small pieces;

Step 2: add salt, black pepper, nine layer tower crumbs and butter to the potato chips;

Step 3: mix well and reserve;

Step 4: sprinkle some pepper on the Smoked Sturgeon pieces and spread a layer of butter;

Step 5: Sprinkle nine layers of broken tower on the surface of the fish;

Step 6: put a layer of tin foil on the baking tray, and put in the fish and potatoes;

Step 7: cover and bake for 30 minutes at the temperature of the upper baking tray;

Step 8: 30 minutes, the surface of the fish is brown, and the smell of potatoes comes out;

Step 9: put the potatoes and fish on the plate, add a few small tomatoes and mint leaves.

Materials required:

Smoked Sturgeon: 1 piece

Potatoes: 2

Tomato: moderate

Nine story tower: right amount

Black pepper: right amount

Butter: moderate

Salt: right amount

Note: 1. The Smoked Sturgeon block I chose has been pickled initially; if it is ordinary fish block, it needs to be pickled in advance by adding salt and other seasonings; 2. Potatoes are not easy to be cooked, so it is necessary to cook potatoes in advance until they are six or seven mature, so that it is consistent with the maturity time of fish; add some salt when cooking; 3. Add some nine layer tower shreds to marinate together, in order to further help fish deodorize and increase taste The surface of fish and potatoes need to be coated with butter to make them taste more fragrant; 4. I baked bread in the oven at the same time by using the grill plate on the top of the oven, so the time is a little longer; if it is directly put into the oven, 190 degrees, 20 minutes is enough.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Kao Tu Dou Xun Yu