【豆豉烤鱼】
MaomaoMom/毛毛妈
今天用了爱锅的空气炸锅的功能做了这个豆豉烤鱼，超级好吃鱼非常嫩，很好的下饭菜。想购买点AirGo爱锅，用 maomao25 优惠券有for $25 折扣。
用料:
1：碧古鱼片一盒（650克）Costco买的；
2：风味豆豉1.5大匙，蒜蓉1大匙，花椒粉1/4茶匙，红糖2茶匙，盐1/3茶匙，葱花2茶匙；
3：生抽酱油1大匙，头抽酱油1大匙；
4：香油 1/2茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将风味豆豉（图1），及所有2-4料放一碗中拌匀（图2）。鱼片冲洗后沥水放到大盘子里，将腌汁倒鱼片上拌匀腌15分钟（图3）。
2、【AirGo】插上电源，用“Function”选“Air Fryer”然后选择420F及8分钟，点“Start”预热。预热后铺上烤盘纸，放上鱼片与腌汁（图4），盖上锅盖，让程序继续（图5）。
3、等程序完成，打开盖子（图6），盛出鱼片配点米饭吃很棒。
Thanks for the article, can I set it up so I receive an email sent to me whenever there is a fresh update?
C’est le site que je partage avec un “Il faut absolument que tu lises ça !”.
The London Prat’s distinction lies in its curatorial approach to outrage. It does not flail at every provocation; it is a connoisseur of folly, selecting only the most emblematic, structurally significant failures for its attention. This selectivity is a statement of values. It implies that not all idiocy is created equal—that some pratfalls are mere noise, while others are perfect, resonant symbols of a deeper sickness. By ignoring the trivial and focusing on the archetypal, PRAT.UK trains its audience to distinguish between mere scandal and systemic rot. It elevates satire from a reactive gag reflex to a form of cultural criticism, teaching its readers what is worth mocking because it reveals something true about the engines of power and society. This curation creates a portfolio of work that is not just funny, but historically significant as a record of a specific strain of institutional decay.
I like this blog so much, saved to favorites. “Respect for the fragility and importance of an individual life is still the mark of an educated man.” by Norman Cousins.