Braised Monkfish
by Small plan
Favorite
19
Difficulty
Easy
Time
10m
Serving
2
In the past few days, I slowly sorted out some Chinese food recipes. I discovered that it was also because of cooking many years ago that it attracted a large number of fans. Later, I discovered that the baking life began to slowly become irregular, chaotic and irregular.
Now it’s back to Chinese food. One has improved his life, and the other has a saying that what kind of profession is bound to be connected with everything, relying on the mountains to eat the mountains, relying on the sea to eat the sea. I found that many people on the Internet are confused about work and life, life is occupation, and occupational disease is life.
Braised monkfish in brown sauce. The variety of seafood changes with time and temperature. This monkfish was cooked some time ago. In the waters around Zhoushan, monkfish has gradually decreased. Therefore, every kind of seafood must be on the market in season, and there is no off-season for seafood. Unlike agricultural vegetables and fruits that are grown in greenhouses, seafood is wild. Some seafood is not in season and will be much less fat, so don't hesitate if you want to eat it.
Seafood mainly eats freshness, otherwise it will not be called seafood, and occasionally I will think stupidly, how do you call "fresh" in the sea? It turns out that you can eat seafood with excellent freshness, but it's not fresh if you don't live close to the sea. "
Now it’s back to Chinese food. One has improved his life, and the other has a saying that what kind of profession is bound to be connected with everything, relying on the mountains to eat the mountains, relying on the sea to eat the sea. I found that many people on the Internet are confused about work and life, life is occupation, and occupational disease is life.
Braised monkfish in brown sauce. The variety of seafood changes with time and temperature. This monkfish was cooked some time ago. In the waters around Zhoushan, monkfish has gradually decreased. Therefore, every kind of seafood must be on the market in season, and there is no off-season for seafood. Unlike agricultural vegetables and fruits that are grown in greenhouses, seafood is wild. Some seafood is not in season and will be much less fat, so don't hesitate if you want to eat it.
Seafood mainly eats freshness, otherwise it will not be called seafood, and occasionally I will think stupidly, how do you call "fresh" in the sea? It turns out that you can eat seafood with excellent freshness, but it's not fresh if you don't live close to the sea. "
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