Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, snapper roe in slow cooker. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Snapper Roe in Slow Cooker is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Snapper Roe in Slow Cooker is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have snapper roe in slow cooker using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Snapper Roe in Slow Cooker:
- Get snapper roe, washed and patted dry
- Prepare onion, sliced thinly
- Get tomato, cut into 8 pieces
- Take garlic paste
- Get ginger paste
- Get salt
- Take lemon juice or vinegar
- Make ready water or broth
- Take oil
Once you are familiar with your machine, using it is While your slow cooker will come with a booklet of recipes you can use, you needn't be limited in what you can make. You can easily adapt your favourite. This slow cooker honey teriyaki chicken will be the BEST thing that you make!! The honey teriyaki sauce is out of this world!
Instructions to make Snapper Roe in Slow Cooker:
- Pour the oil into the slow cooker. (I used a small one, about 1.5 liter in size)
- Arrange the onion and then tomato in the slow cooker.
- Make a few slices on the roe. Mix garlic, ginger, salt, lemon juice well. Coat the roe with the mixture.
- Put the roe on top of the onion and tomato. Add the water.
- Press HIGH for 3 hours or LOW for 6 hours.
Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make! While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. Be sure not to skip cutting slits in the snapper—this is a really important step for a few reasons. For one, it lets you rub the flavorful herb mixture into the flesh of the fish for a tastier final.
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