Recipe: Lemongrass grilled squid

Home Cooking Recipe: Lemongrass grilled squid

Notes:

Introduction to Lemongrass: Herbs perennial, clusters formed, stalks erect, whole grass scented. The blade is flat, long and broad, with a pointed tip and a rough edge. Panicles linear, sessile, sessile, sessile, lanceolate, sessile; stalked purple. Flowering in September. It is mainly produced in India and Sri Lanka and is located in tropical Asia. It is cultivated in the southern provinces of China. Like to be born on hillside grassland, or cultivated on well-drained slopes. It can be collected all year round, and it can be used freshly or dried after use. Part of the stem and leaf of the grass plant citronella. Lemongrass Nutritional Analysis: It has the function of dispelling cold and dampness, relieving cough and relieving asthma. Sichuan folks commonly use locally produced small lemongrass (C. distans.) for the treatment of chronic bronchitis. Lemongrass therapeutic effect: The taste is hard and the temperature is warm. Intense lemon scent. It has the function of dispelling cold and dampness, relieving cough and relieving asthma. Sichuan folks commonly use locally produced small lemongrass (C. distans.) for the treatment of chronic bronchitis. Guima practice guide: Fresh vegetables are often used for cooking dishes, such as fragrant chicken, or for making tea. -------------------------------------------------- -------------------------- I made a lemongrass squid with citronella. Although the two fish used only one citronella, when they were roasted, there was a unique scent in the room, which felt good. This time, my baking time is relatively short. From the photos below, it can be seen that the fish is still quite tender. Of course, if you like, you can extend the roasting time. Although the fish will be a little older, it will be a bit more fragrant.

Ingredients:

Steps:

  1. Wash the fish after treatment and drain the water. Ginger shredded, onion cut, garlic slice

  2. Sprinkle salt and cooking wine on the fish's surface and belly, spread it, then sprinkle with onion, ginger and garlic powder, place the onion, ginger and garlic on the fish and marinate for half an hour.

  3. Take a lemongrass, separate the grass leaves and wash them with water. Put all the onion ginger and garlic on the fish into the belly of the fish. Tied with lemongrass leaves on the fish

  4. Preheat the oven to 200 degrees, bake the tin foil on the baking tray, put the fish on top, and bake it in the oven for 200 minutes. After taking the oil on both sides, remove the oil from the two sides and continue to bake for 15-20 minutes. The surface of the fish is dry and slightly browned. You can

Tips:

1. Some people will ask: Since there are onions, ginger and garlic, do you want to put onion, ginger and garlic powder? A: Because it is grilled fish, the taste needs to be relatively heavy, so put double seasoning. Of course, if you don't have onion, ginger and garlic powder, don't let it go. 2. Some people say: I like to eat the kind of grilled fish. A: As long as you extend the time of grilling fish, you can do it. 3. Some people say: Why don't you make spicy or sloppy or other heavy-flavored grilled fish? A: Because we want to highlight the scent of lemongrass, we only put onion ginger and garlic as a seasoning.


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