Grilled Fish Flower
1.
Ingredients preparation and weighing: Frozen capel flower, New Orleans barbecue material, Italian herbs.
2.
Thaw, rinse, and squeeze the water for the fish flower.
3.
Add New Orleans barbecue ingredients and grab evenly.
4.
Add peanut oil and grab evenly.
5.
Dip the mullet flower evenly with the chopped vanilla. Preheat the oven to 210°C, fire up and down, and circulate hot air.
6.
Put the mullet flowers on the grill with tin foil, put on the last layer of the oven, and bake for 15 minutes. After baking, put on heat-resistant gloves and take out the dishes while it is hot.
Tips:
1. Defrosting can be placed in the refrigerator one night in advance, or soaked in clean water with the packaging until the fingers are lightly pressed and the meat is soft.
2. Wear disposable gloves and grasp evenly when pickling. Longer fish flowers can be cut or cut short.
3. The oven is 30 liters, long and flat, and the grill is set on three layers for reference.
4. The amount of barbecue ingredients is a little spicy, you can increase or decrease according to personal preference and add salt.
5. The tin foil can also be replaced with oiled paper and oil cloth. After baking, take it out while it is hot and push the fish into the plate with a clip to prevent adhesion.
