Let s talk about it, how to make Longli fish delicious?

First of all, select the dragon fish, the scales are intact and not easy to fall off, the flesh is solid, elastic, the eyes are full and prominent, the cornea is transparent, the gills are bright red, and the gills are clear. When choosing a chunk of dragon fish, choose a full and firm meat. Then after thawing, dry the fish with kitchen paper, cut it into centimeter-square pieces, add an appropriate amount of olive oil, a small amount of black pepper, and shredded ginger and marinate for 15 minutes.

Peeled tomatoes cut into small pieces for later use, marinated fish meat in boiling water and then take out for later use, pour in an appropriate amount of oil after the pot is hot, put in the cut tomatoes, keep stir-frying over medium heat, add two spoons of tomato sauce after the tomato juice is fried and continue to stir-fry, add a small half bowl of water, put in the cooked dragon fish pieces after the water boils, cook for about 2 minutes, mix a small half bowl of water and corn starch into water starch, and then pour it into the pot and boil, collect the juice thick, and then add a small spoon of salt and a pinch of sugar to taste out of the pot. ‍‍

Ingredients: 250g of dragon fish, 1 tomato tofu, (slightly older kind) 1 square, 1 king oyster mushroom, 1 small handful of enoki mushroom, appropriate amount of tomato sauce, buy dragon fish meat in the lower kitchen market, good quality and low price, clear lines, very fresh, cut the dragon fish meat into pieces, add salt and pepper, marinate for 10 minutes, cut the surface of the tomato with a cross knife, put it in boiling water and cook for 2 minutes, take out the tomato and tear off the skin, cut into dices, wash and cut the king oyster mushroom and tofu into dices, wash and cut the enoki mushroom, and then cut some green onions and garlic cloves, Marinated dragon fish over boiling water, boil and change color, remove and set aside, put an appropriate amount of oil in the wok, first fry garlic cloves, stir-fry the water in diced tomatoes, then add an appropriate amount of tomato paste, stir-fry evenly, add an appropriate amount of water, add an appropriate amount of salt, sugar, light soy sauce to taste, after the water is boiled, first add king oyster mushrooms, tofu, enoki mushrooms to cook, and then add the boiled dragon fish, simmer over low heat to taste, sprinkle a little green onion, and finish. ‍‍

Pan-fried dragon fish is good, 1000 grams of fresh dragon fish are cleaned, add 50 grams of shredded ginger, 30 grams of garlic, 50 grams of chives, 20 grams of rice wine, 20 grams of sugar, 2 spoons of light soy sauce, 5 grams of salt, code for taste, heat the pot, add a spoonful of oil, put in the fish covered with the pot at a time, do not overlap, fry for 5 minutes on medium heat, turn over, fry for another 3-4 minutes, all the fish are fried separately, sprinkle with sweet vinegar ginger shreds and pickled peppers according to personal taste. The meat is very tender and very tasty. ‍‍

After the fish is thawed, wash it, blot it with kitchen paper, cut it into small pieces, add salt and marinate it with light soy sauce for 5 minutes. A small spoonful of light soy sauce is enough, otherwise it will affect the color of the fish. Slice the shallots, mince the garlic, and cut the dried chili into small pieces.

Remove the oil from the pan, wrap the marinated dragon fish pieces with cornstarch, fry them in the oil pan, and then remove and drain the oil. Put 2 porcelain spoons of oil in the oil pan, add dried chilies, Sichuan peppercorns, garlic and chopped green onions and stir-fry until fragrant. Put in a large spoon of bean paste, in order to help the bean paste melt, you can put a little water in it, stir-fry the seasoning well, put in the dragon fish pieces, and stir well.

Remove from pan and serve. ‍‍

Most of the dragon fish in the supermarket is processed fish, no thorns, very easy to take care of, so I often make it for my family, the dragon fish meat is slowed down with cold water, thoroughly dissolved, the dragon fish is cut into thick strips, marinated for half an hour with a little cooking wine, salt, green onions, ginger slices, starch and eggs are beaten into a paste, a little five-spice powder is added and mixed well, the green onion and ginger in the pickled fish are picked out, the fish fillet is first covered with flour, and then hung a layer of starch paste, and fried in hot oil. (Don't save the flour in one step, this can make the fried food crispier.) At this point, you can eat it directly.

It can be dipped in salt and pepper or tomato sauce. ‍‍

After the fish is thawed, use kitchen paper to absorb the water, cut it into small pieces, add cooking wine, salt, and black pepper, grasp it well, and marinate it for about half an hour. (After the frozen fish is thawed, there is more water, and it must be fully absorbed with paper, so as to ensure the taste of the fish, and the oil will not splash when frying), cut the green and red peppers, heat the oil in the non-stick pan, stir-fry the ginger shreds, fry the fish pieces over low heat, fry the fish pieces on both sides until golden brown, and then get out of the pot, without adding additional oil, directly add the green and red peppers and stir-fry, and add a little salt to taste, pour the fish meat and stir-fry until the flavor is fused, and add a little sugar to enhance the freshness before going out of the pot. ‍‍

Defrost the fish and make an oblique knife cut in the fillet, do not cut it. Peel and shred the green onion, wash and shred the ginger, put the dragon fish fillet into the plate, pour the cooking wine, wipe the salt evenly, put the green onion and ginger at the incision, and finally pour the oyster sauce, add water to the steamer and boil, put in the dragon fish fillet, cover the lid, steam for about 8 minutes on medium heat, the dragon fish is steamed, fresh and delicious, and rich in nutrition. ‍‍

Personally, I prefer to eat garlic and black bean sauce, drizzle with Huadiao wine, sprinkle with a layer of sugar, smear a layer of garlic spicy sauce, put tempeh, shredded ginger, cut red and green pepper circles, and then sprinkle with shredded ginger and red and green pepper rings, steam on the pot for ten minutes, crush the garlic and chop the minced fish out of the pot, decant off the soup, pour on the abalone juice, sprinkle with minced garlic, and a delicious garlic black bean sauce dragon fish is ready. ‍‍

The first step in the home-cooked dragon fish is to prepare the dragon fish vegetable oil, and if there is no vegetable oil, you can prepare olive oil. After that, it's time for green onions, ginger, garlic and some sauces, as well as starch and water. First of all, the dragon fish is thawed at room temperature, and after thawing, it is cut into diced fish, and then the green onion, ginger, garlic and pickled pepper are chopped.

Wait until the oil in the pot is 70% hot, then put the green onion, ginger and garlic and some sauce into the pot and stir-fry. After that, put the dragon fish in the pot and fry it, until there are condiments on each piece of fish, and it is almost ready. After that, add some water and light soy sauce to the pot, and boil the starch with medium water, be sure to adjust it a little.

After the pot is boiled, pour it in immediately, and then use high heat to collect some juice from the dragon fish and eat.

Put the marinated fillets in a pot and cook for two minutes until the fillets turn white. Add some water, you can put some white vinegar, or you can add some salt to taste. Then put it in a pot and boil, and when it is done, you can put the fillet and soup in a bowl with cabbage.

Finally, if you want it to be more fragrant, you can also pour a little oil on top of the shallots.

The more delicious methods include pan-fried dragon fish, steamed dragon fish, green onion and ginger dragon fish fillet, tomato dragon fish, spicy fried dragon fish, colorful dragon fish dice, herb grilled dragon fish roll, colored vegetable dragon fish, sweet and sour ketchup ketchup.

Boiled dragon fish, fried dragon fish, garlic vermicelli dragon fish, sauerkraut dragon fish, fried dragon fish, these methods are more delicious, easy to absorb, and the fish bones are relatively few.

Grilled, boiled, stewed, fried, and fried, these methods are better.

Crispy and friedDragonfish, Fried dragon fish, braised dragon fish, steamed dragon fish, dragon fish hot pot.

The preparation is as follows: Ingredients: 500 grams of dragon fish for 2 people.

Accessories: 1 green onion, steamed fish soy sauce.

10 ml, a piece of ginger, cooking wine.

2 ml, 1 red pepper.

1. A large collection of materials.

2. Cut the green onion into sections and slice the ginger for later use.

3. Add ginger slices and a few drops of cooking wine to control the moisture.

4. Place the remaining green onions, ginger slices, and stacks at the bottom of the plate.

5. Put the marinated dragon fish fillet on top of the green onion and ginger segments.

6. Put water in the steamer, and put in the dragon fish after the water boils.

7. Steam on high heat for 6 minutes, turn off the heat and take it out.

8. Pour out the steamed soup and spread with new shredded green onion and ginger.

9. Add steamed fish soy sauce, if not, ordinary soy sauce will also work.

10. Finished product.

1. Boiled dragon fish with tomatoes.

Ingredients: 500 grams of dragon fish, 2 tomatoes, 1 pack of tomato seasoning.

Excipients: appropriate amount of chopped green onion, appropriate amount of starch.

1. Cut the tomatoes into small cubes, as shown in the picture below.

2. Cut the fish into cubes; Add an appropriate amount of starch and mix well, as shown in the figure below.

3. Heat the pot and add the salad oil. Pour in the chopped tomatoes and sauté the juice; Add the tomato seasoning, as shown in the picture below.

4. Add water and bring to a boil, as shown in the figure below.

5. Pour in the marinated diced dragon fish, as shown in the picture below.

6. Cook until thick, add chopped green onion and remove from the pot, as shown in the figure below.

2. Deep-fried dragon fish fillet.

Ingredients: 1 slice of dragon fish.

Ingredients: 1 plate of starch, 1 egg, 1 plate of breadcrumbs, 1 tablespoon of oyster sauce, 1 tablespoon of flavored fresh, 1 teaspoon of salt, 1 spoon of sugar, 1 tablespoon of cooking wine.

1. Cut the fish into centimeters or so strips and use kitchen paper to absorb the water.

2. Put cooking wine, oyster sauce, very fresh, sugar, salt, carefully grasp and marinate for 15 minutes.

3. Prepare starch, eggs, and breadcrumbs.

4. Wrap the pickled dragon fish fillet in the order of 1 starch, 2 egg liquid, and 3 breadcrumbs, and wrap them for later use.

5. Heat the oil pan for seven minutes, turn to medium-low heat, and add the fish fillet.

6. Turn it over from time to time.

7. Fry for 5 minutes, remove and drain the oil. Serve with tomato sauce, salad dressings and other sauces.

3. Steamed dragon fish.

Ingredients: 1 dragon fish, 1 lettuce, 3 tablespoons of Knorr boiled pork seasoning, 20 grams of Sichuan pepper, 10 dried chilies, 3 cloves of garlic, 3 slices of ginger.

Excipients: 1 teaspoon salt, 1 tablespoon cooking wine, 1 tablespoon chicken essence.

1. Cut the fish diagonally into slices. Add a spoonful of starch, a spoonful of cooking wine, and a spoonful of salt, and marinate for 20 minutes.

2. Scrape off the skin of the lettuce, cut it into slices, blanch it in boiling water, pick it up immediately, and put it in a large bowl to cushion the bottom.

3. Chop two cloves of garlic into minced garlic, cut the chili pepper into sections, and cut out three slices of ginger for later use.

4. Pour an appropriate amount of oil into the pot, pour in 1 clove of garlic and ginger slices and heat until fragrant.

5. At this time, turn to low heat, pour the whole dried chili pepper and half of the Sichuan pepper into the pot and stir-fry until fragrant, pour 2 large bowls of water into the pot, and put in three spoons of Knorr boiled pork slices seasoning.

6. After the soup boils, put the dragon fish slices into the pot one by one and cook.

7. Put all the boiled dragon fish into a large bowl, and spread the minced garlic, dried chili pepper and remaining peppercorns on the fish. Boil half a bowl of oil in a pot and pour the boiling oil over the minced garlic.

Real sea fruits are taken into account. Eating lobster always has an upper-class feel. When the Americans caught it, they threw it into the running water and lost its freshness.

Later, under the influence of French food, they gradually learned to slice and bake, and the guest invited by the chef today is Chef Li, who was born in the 90s, and his real name is Li Tiancheng, why did he share with him the delicious way to make lobster? Why does he do so much? In the past three years, money and lobster have been together, which also shows that your food is very delicious, lobster is a lobster with strong vitality, the demand for the growing environment is not particularly high, but the reproductive ability is very strong, so ** is not high, there are many ways to eat lobster, the most common way to raise is original, spicy, fried shrimp tail and fried shrimp tail, the spicy of which is the spicy method. The lobster is delicious and contains a natural sugar knife in the mouth. The meat is elastic and has no odor.

Cooked lobster tends to keep the shrimp meat fresh. The fat content of lobster is only. Most of its fat is made up of unsaturated fatty acids that the body needs, which is easy for the body to digest and absorb, and the main "Kakakao Gourmet Life" answers this question and shares the cooking with the family every day. Lobster** is expensive and difficult to eat at home. The lobster itself tastes good.

In fact, there is no need for a particularly complicated approach. Lobster that was once grilled with fettuccine pasta. It tastes good.

This is for everyone to share. Lobsters are the largest shrimp species, with a body length of 20 40 cm, a general weight of about 500 kg, and a body length of 3 5 kg. Lobster is a precious seafood with a large body and thick flesh and a delicious taste.

There are many types of lobster, including sashimi and cooked lobster, pour oil into a hot pot, add onion, ginger, garlic, Chinese spicy ash, star anise, and dried chili peppers, sauté in a fragrant place, add lobster, stir well potatoes, pour in beer, turn off the heat, add spices, a pinch of salt, a pinch of sugar, a pinch of cooked wine, some liquor, and old smoke, and turn it to a high boiling point. There are many ways to eat lobster. Chefs can only share a few popular ways to eat at home and abroad.

Because most chefs are good at Sichuan cuisine in Chinese cuisine, the seafood is not very good. Please, 500 grams of lobster, 500 ml of beer, 30 grams of ginger, 50 grams of garlic, 50 grams of green onions, 10 grams of sesame white, 3 dried chilies, 10 grams of pepper, 3 bay leaves, 2 star anise, 1 grass fruit, 15 grams of fuel consumption, 5 grams of sugar, 5 grams of salt.

My favorite food is braised dragon fish, let's talk about the specific method: prepare the ingredients as follows: 500 grams of dragon fish, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 3 millet peppers, appropriate amount of salt, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little water starch.

Here's how to do it: clean up the dragonfish, put it on a plate, add a little salt, add 2 tablespoons of cooking wine, then grasp it well, marinate it for a while, and set aside! Then chop the ginger, garlic, millet pepper, and chop the shallots into chopped green onions for later use!

Heat the oil from the pot, fry the dragon fish until it is browned on both sides, then put it out for later use, leave the bottom oil in the pot, put in the minced ginger, minced garlic, and minced millet pepper and fry over low heat, fry until fragrant, put in 2 bowls of water, add a little salt, add 2 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, put in the dragon fish after boiling over high heat, then cover the pot, simmer for 5 minutes, pour in water starch to thicken after simmering, and wait until the soup is thick, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!