Preparation time: 15 minutes
Total cooking time: 30 minutes
Materials:
680g of spineless perch slices, appropriate amount of crude salt and freshly ground black pepper, 45ml of extra virgin olive oil, fennel 1 bulb (60g for stem and leaf), 470g of tomato, and 20g of black olive/kloc-0 pickled in salt water.
Seasoning:
10g of ground garlic, 5g of dried Oregon leaves,10g of chopped lemon peel and15ml of fresh lemon juice.
Exercise:
1. Preheat the oven with the barbecue function of the oven, and place the baking tray at a height of about 20cm from the heat source.
2. Make an oblique incision on the fish fillet with a knife, with a distance of about 5cm and a depth of about 0.6cm. Spread seasoning, salt 5g, black pepper 1g and oil 30ml evenly on the upper and lower sides of the fish fillet, and be careful to put them into the incision.
3. Slice fennel longitudinally in the middle of the baking tray, spread with fish fillets, and pay attention to the cut side of the fish fillets.
4. Mix fennel slices, black olives, tomatoes, remaining oil, salt and 1g black pepper, evenly surround the fish slices, and bake for 8 ~ 10 minutes until the fish slices are opaque and the vegetables begin to change color. If the vegetables start to turn black, cover them with aluminum foil. )
5. Divide the fish fillets and vegetables into four plates and put them on the plate with fennel leaves reserved earlier.
skill
If you want to cook quickly and simply, you can use the "barbecue function" of the oven to achieve the same effect as barbecue. The difference is that the heat source of the oven comes from above, and unlike outdoor barbecue, depending on the weather, you can enjoy delicious barbecue regardless of rain or shine!
Cooking in a single pot is convenient to serve, and a pot is healthy and delicious! Italian vegetable soup number: 6 people
Preparation time: 30 minutes
Total cooking time: 1 hour
Materials:
Olive oil 30ml (usually eaten before serving, not necessary) 1 medium-sized red onion (chopped), 2 medium-sized radishes (cut into small pieces), 1 celery (cut into small pieces), 1g dried red pepper slices, 5g freshly chopped rosemary or dried rosemary1.
Exercise:
1. Take a saucepan with a long handle and heat the oil over medium heat. Add onion, radish, celery, dried red pepper, rosemary, salt 5 g and black pepper1g. Stir for 5-8 minutes when cooking, until the onion begins to turn yellow.
2. Add tomatoes and cook for 1 min until the soup is slightly drained.
3. Add potatoes, cabbage, white kidney beans and stock, boil and pour in mung beans.
4. Cook on low heat for 20 minutes until all vegetables are soft, season with salt and black pepper, and mix in garlic and basil leaves.
5. Sprinkle parmesan cheese on the table, decorate with fresh basil leaves, and serve with a few drops of olive oil.
skill
This soup from Italy is rich in vegetables and white kidney beans. You can also choose the types of vegetables at will, using cockscomb melon instead of green beans, water chestnut instead of cabbage, or changing white kidney beans into chickpeas, which is a veritable "cauldron soup" with rich capacity!
Cooking in a single pot is convenient to serve, and a pot is healthy and delicious! Mexican pork stewed tortillas: 12 portions
Preparation time: 15 minutes
Total cooking time:1hr15min.
Materials:
900g boneless pork shoulder (cut into 4cm chunks), appropriate amount of coarse salt and freshly ground black pepper, 12 tortilla or burrito (baked or heated for standby), 1 onion (chopped), 120g fresh celery, avocado (cut into small pieces for standby), yogurt and white radish (sliced)
Exercise:
1. Put the pork in a medium-sized Dutch pot, add water to submerge the pork for about 1cm, cook it on medium-high fire until it boils, and continue to cook it on medium-high fire for 45 minutes until all the water is absorbed, turning the meat from time to time.
2. Season with salt and black pepper and continue cooking. Stir-fry for about 12 minutes until the meat surface is crisp and golden yellow.
3. Move the stewed pork to a plate and enjoy it with burritos, onions, western parsley, avocado puree or avocado pieces, yogurt, white radish and lime pieces.
skill
This Mexican-style dish is mainly made of cheap pork shoulder. The trick is to cook it slowly on low heat and then fry it yellow. This technique can make the meat tender and crisp, which is a perfect match with Mexican pancakes.
Cooking in a single pot is convenient to serve, and a pot is healthy and delicious! Number of stuffed tomatoes with roasted tomatoes: 6 people.
Preparation time: 15 minutes
Total cooking time: 55 minutes
Materials:
240g of fresh bread flour, Parmesan cheese shreds 120g, olive oil 15ml, 6 tomatoes of moderate size with coarse salt and freshly ground black pepper, 430g of white beans (washed and drained), 5g of garlic (chopped), French Dijon mustard sauce 10g, and lemon peel.
Exercise:
1. Preheat the oven to 220℃. Mix120g bread flour, 60g Parmesan cheese, oil, salt and black pepper in a bowl.
2. Cut off a quarter of the whole tomato with pedicle, dig out tomato seeds and pulp, and season with salt and pepper. Remove the tomato seeds, leaving about 60% tomato pulp chopped for later use.
3. Mash white beans, add chopped tomato pulp, remaining bread flour120g, 60g of Parmesan cheese, garlic, mustard, lemon peel and lemon juice. Gently stir tuna and white bean paste and season with salt and black pepper.
4. Put the hollowed-out tomatoes on the baking tray, evenly fill in tuna and white beans, and let the sauce overflow the tomatoes slightly. Sprinkle bread flour and shredded cheese on it. Cover with an aluminum foil and bake in the oven for 30 minutes until the tomatoes are soft.
5. Remove the aluminum foil and bake for 5 ~ 10 minutes until the cheese ingredients are golden yellow. Take it out and enjoy it immediately.
skill
Mix tuna and white beans and stuff them into tomatoes (the metal shovel special for cantaloupe is very suitable for removing tomato seeds). Sprinkle with the mixed bread flour and shredded cheese and bake in the oven until golden and crisp. The finished product is really attractive!