Grilled Fish with Bean Curd
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
30m
Serving
2
The most popular thing in summer is the food stalls, smoke and smoke, and a wide variety of seafood; cold beer obediently in the refrigerator waiting to be favored; generous tables and round stools are neatly lined up. The door was almost closed during the day, and it started to lively after 4pm, and one after another pedestrians began to gather around the table for food. In addition to the most popular crayfish in season, grilled fish is indispensable throughout the year. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
The common ways to eat grilled fish are spicy, spicy, garlic, tempeh, etc., and the bottom of the grilled fish is also a variety of auxiliary materials, such as potatoes, cucumbers, golden needle mills, lotus roots, etc., but whatever you like can be included. Slowly screaming and steaming.
Grilled fish originated in Wuxi, Chongqing, and developed in Wanzhou (near our home). It combines the three cooking techniques of pickling, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and traditional hot pot ingredients. It has a peculiar taste and rich nutrition.
Grilled fish follows "one roast and two stew", so that it tastes good. With the improvement of everyone's concept of health preservation, special attention has been paid to the carcinogens contained in char-grilled fish, and the pursuit of a healthier eating method on the premise of deliciousness.
In many cases, it's not so much about eating fish as it is about enjoying reunion with family and meeting with friends. At that time, fish is the icing on the cake when we get together.
Although the restaurant’s grilled fish is delicious, it’s a bit worse than the grilled fish made by yourself. The grilled fish with bean curd shared by Cai Cai Wu today is more hygienic and safe without charcoal grilling, and there is no need to worry about any carcinogens. The bean curd is fresh and tender, soaked in the grilled fish sauce, it is best served with rice.
To be honest, if you learn this grilled fish, you don't have to go out to eat grilled fish anymore, because you can make grilled fish at home that is safer and more hygienic than outside.
The common ways to eat grilled fish are spicy, spicy, garlic, tempeh, etc., and the bottom of the grilled fish is also a variety of auxiliary materials, such as potatoes, cucumbers, golden needle mills, lotus roots, etc., but whatever you like can be included. Slowly screaming and steaming.
Grilled fish originated in Wuxi, Chongqing, and developed in Wanzhou (near our home). It combines the three cooking techniques of pickling, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and traditional hot pot ingredients. It has a peculiar taste and rich nutrition.
Grilled fish follows "one roast and two stew", so that it tastes good. With the improvement of everyone's concept of health preservation, special attention has been paid to the carcinogens contained in char-grilled fish, and the pursuit of a healthier eating method on the premise of deliciousness.
In many cases, it's not so much about eating fish as it is about enjoying reunion with family and meeting with friends. At that time, fish is the icing on the cake when we get together.
Although the restaurant’s grilled fish is delicious, it’s a bit worse than the grilled fish made by yourself. The grilled fish with bean curd shared by Cai Cai Wu today is more hygienic and safe without charcoal grilling, and there is no need to worry about any carcinogens. The bean curd is fresh and tender, soaked in the grilled fish sauce, it is best served with rice.
To be honest, if you learn this grilled fish, you don't have to go out to eat grilled fish anymore, because you can make grilled fish at home that is safer and more hygienic than outside.
