Multi taste and taste enjoyment: fried cod with almonds(duo zhong kou gan he wei jiao de xiang shou xiang jian xing ren xue yu )

Multi taste and taste enjoyment: fried cod with almonds

Introduction:

"Cod, as one of the deep-sea fish, has the characteristics of few spines and fresh meat. It is rich in nutrition and easy to digest. It is not only good for cardiovascular system, but also promotes brain development, intelligence and memory growth. It is especially suitable for the elderly and children. After getting used to the Chinese style of stewing and steaming, we cooked the fried almond cod with Western food. The taste is very famous. The sauce of white wine and butter makes the cod have a completely different taste. The smell of onion and almond is accompanied by the delicate fish. It is a multiple enjoyment of taste and taste. "

Production steps:

Step 1: prepare the material, chop the onion, wash the fish and control the surface moisture.

Step 2: sprinkle salt and pepper evenly on both sides of COD.

Step 3: squeeze a few more drops of lemon juice and marinate for 10 minutes.

Step 4: put the salted cod in the beaten egg liquid and wrap it evenly.

Step 5: dip almond slices on both sides.

Step 6: heat the olive oil in a pan until it is 50% hot. Add the fish fillets and fry them over medium low heat until the two sides are golden.

Step 7: put it on a tin foil covered baking tray and bake in a preheated 180 degree oven for about 10 minutes.

Step 8: make white wine butter juice: add white wine into the pan, add chopped onion, bring to a boil over low heat, slowly add a small amount of butter several times, stir with a blender in one direction until all butter is absorbed, the soup becomes thick, and then pour it on the roasted cod to eat together.

Materials required:

Cod: 2 yuan

Onion: 20g

Egg: 1

Butter: 25g

White wine: 70ml

Olive oil: 20ml

Almond slice: moderate amount

White pepper: right amount

Salt: right amount

Lemon: 1 small piece

Note: 1, the quality of COD affects the success or failure of cooking, good cod meat should be condensed but not scattered, poor quality cod will easily scattered. 2. Before pickling cod, the water on the surface of the fish should be controlled dry. You can use kitchen paper to gently press on the fish to absorb the water.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Duo Zhong Kou Gan He Wei Jiao De Xiang Shou Xiang Jian Xing Ren Xue Yu