Looking at the twelve flavors, Nicholas Tse in order to help Zhang Jiahui find the dish in memory 12 years ago, regardless of all the mountains and wading. I remembered that there was still a silver carp in the refrigerator, so I bought the mango squid in disregard of all the materials. The skin is fragrant, the meat is tender, and the sauce of the mango pepper is made of sweet and sour sauce. The taste is really enough to make people feel good. Regardless of how the program is vomited, I actually believe that the kitchen is the best healing of the body and mind, and enjoys the food that is not alone. Only love and food can not live up to.
Prepare the ingredients, cut 1/3 of the onion into small pieces, and sauté the olive oil in a hot pot with sliced garlic.
Add a small piece of mango and pepper in advance and add half a bowl of white wine.
Put the bay leaf, the star anise, and the diced pear, then add a small bowl of white vinegar. Pour in the previously cooked vegetable soup and 200ml of water.
Cook the mango sauce until thick, about 1/3 to 1/4 of water. Take out the bay leaf and the star anise, pour all the sauce ingredients into the cooking machine, pour it into a mud, and then sieve it to get a thick and delicate mango sauce!
If you have two stoves, you can start frying fish when you cook the sauce. The squid skin is cut into 3 mouths, and some thyme and sea salt are stuffed into the mouth, which is good for taste. In the pot to the olive oil, fry the squid skin into the pan, sprinkle some black pepper and fry until the ripening. Wait until the squid meat is sliced and you can make it out.
Loading, get it! I used asparagus and yellow cherry tomatoes to decorate.
1. In actual operation, I forgot to prepare the soup in advance (this dish seems to be a favorite vegetable to cook), then I added about 300ml of water directly, and the sauce made is also delicious! 2, must use silver carp! It’s not enough to write squid or water squid, and the meat is much worse! The price of silver carp is also different depending on the type and origin. The silver carp is a technical activity and the price is relatively expensive, but the good squid meat is really fresh and tender, even if you only put a little salt and pepper to fry. eat! 3, the supermarket here can not buy the wide and thick silver carp in the program, generally only a flat piece, I cut into small pieces, and then simmered together and fried. Experience tells me that the fish is easy to disperse after the cut, so the knife cut on the skin can be saved. Salt and thyme are directly on the skin, otherwise it is too easy to fry. 4, the actual operation of thyme I did not change the thyme, in fact, does not affect, it is also very delicious.