The way the esquaza works

The way the esquaza works


Seafood There are many marine organisms that are important food for humans, which have been able to find ways of catching and cooking with different recipes, and the types of these organisms are many and varied, including lobster or known as Astakusa, which is one of the types of crustaceans, characterized by its streamlined shape and external structure steel, , And the body is articular and has many of the appendages, which is red on the sides, while the surface of the black color, and the Istakoza of seafood and nutritious and rich in many nutrients, the most important proteins, in addition to taste For its own flavor and flavor, and many housewives do not find the right way to cook the espresso, so we will present the method of preparation in this article.


Grilled Stakosoa Ingredients: Four pieces of fresh tastacus. Four teaspoons of garlic. Two small onions. Two tablespoons of lemon juice. A teaspoon of spice problem. Teaspoon of cumin. Spoon a teaspoon of hot black pepper. Half teaspoon ground coriander. A teaspoon of table salt. A teaspoon of ginger powder. Three centuries of chili section to small and thin slices.



Preparation: Garlic syrup Harsha finely or finely finely chopped, and spread the onion into small and soft slices. Cut the hard ducks on the upper side of the spagosa using fish scissors. Bring a bowl of garlic, then sprinkle with onion, add lemon juice and chili slices, and mix them together. Mix the seasoned spices, black pepper, cumin, salt and ginger powder together, add to onion and garlic mixture, and cut the pasta pieces well and put them in the fridge for at least two hours. Place the previous mixture in the oven at medium temperature for at least 30 minutes. After finishing, remove the oven from the oven, place it in the serving dish and add it to the favorite vegetables.

Fried Estacus Ingredients: The same ingredients as the previous method. Preparation: Remove the meat found in the stakosa by constantly pressing the cartilage in the abdomen. Cut the steak into medium-sized slices. Use the same ingredients that you used to season the stakosha in the previous roast method to pre-cool it. Dip each slice in flour to make it ready to be soaked in oil afterwards. Start with frying, and continue in the frying process for three minutes, and after graduation, remove it from the oil and put it on the serving dish, and you can decorate it with rings of sweet green pepper, radish and onions, and hot feet.