How do you make fried dragon fish with celery delicious?

Celery dragon fish, this dish can also be thought of, and it is also capable, to put it bluntly, it is celery fried fish, people like me who can't open their brains really can't think of this dish.

Ingredients: dragon fish, celery, green onion and ginger.

Ingredients: salt, five-spice powder, MSG.

Cut the dragon fish into cubes, marinate it slightly with green onion and ginger cooking wine, remove the behavior, pick the celery, remove the leaves, cut it into small pieces, and wash it.

Put water in the pot, after the water boils, blanch the dragon fish first, the fish will change color, from the slightly transparent white, to white on it, the water continues to be on high heat, after boiling, blanch the celery, blanch the celery, put a little baking soda when blanching the celery, the celery is green, crispy.

Put oil in the pot, fry the green onion after the oil is hot, put the blanched dragon fish, celery, salt, five-spice powder, pull it, put the MSG, and get out of the pot.

A plate of stir-fried dragon fish with celery is ready.

I don't like celery, so I don't feel much about this dish, but there are many ways to eat it, such as dragon fish dumplings, dragon fish shabu-shabu, tomato sauce dragon fish, and fried egg dragon fish, all of which are good.

No thorns, suitable for babies and the elderly.

Introduction to the preparation materials and production methods of delicious and delicious stir-fried dragon fish with celery.

1 Ingredients: celery, dragonfish, salt, pepper, starch, rice vinegar, dark soy sauce, sugar, green onion, garlic, ginger, cooking oil, pepper.

2 Method: Wash the celery and place it on a cutting board. Use a knife to scrape off the thicker fibers at the top of the celery and cut into small pieces.

Cut the fish into small segments, sprinkle pepper on its surface and coat it with a layer of starch. The purpose of starch coating is to make the fish taste more tender and smooth, and make the fish more delicious when making. Chop the green onions, garlic and ginger into a foamy form.

3Put cooking oil in a pot, add pepper, then add green onions, garlic, ginger foam and stir-fry until fragrant. At this time, add the dragon fish, then add the celery and stir-fry. At this time, add a trace of white sugar, dark soy sauce, rice vinegar, an appropriate amount of edible salt, and continue to stir-fry.

Celery and dragon fish are slightly colored, and adding starch water to reduce the juice at this time can make the dish more tender.

Tomato dragon fish, with which I can eat three bowls of rice.

Put cooking wine and ginger to remove the fishiness, steam for 8 minutes, put the black bean sauce, and drizzle the green onion with hot oil.

Garlic tempeh dragon fish copy.

1.The tongue fish needs to be peeled on both sides

Skin, the scene is a bit bloody. Shred the ginger, crush the garlic and chop it into minced garlic.

Mix with 1 teaspoon of tempeh, 1 tablespoon of minced garlic, 1 tablespoon of light soy sauce and 1 tablespoon of olive oil.

3.Remove the head and tail of the tongue fish, cut into large pieces, add 1 tablespoon of cooking wine, and marinate with a small amount of salt for 15 minutes. Drain the marinated fish fillet, spread with tempeh garlic sauce, spread with shredded ginger and marinate for 30 minutes.

4.Wrap the steamed fish tray with plastic wrap (to prevent water vapor from entering) and steam in a pot of boiling water for 10 minutes. Turn off the heat and simmer for a while.

5.Remove and sprinkle with chopped green onions.

Steamed dragon fish.

1.9 dragon fish, less than a catty.

2.Arrange on a plate, with ginger slices underneath and shredded ginger and green onion segments on topSteam in a pot with boiling water over high heat for 5 minutes.

4.Cooked. 5.Remove the ginger and shallots, pour the water from the plate, re-sprinkle the shredded green onions, and drizzle with steamed fish soy sauce 6Finish by pouring hot oil.

Pan-fried dragon fish.

Grams of live dragon fish are cleaned.

2.Add 50 grams of shredded ginger, 30 grams of garlic, 50 grams of chives, 20 grams of rice wine, 20 grams of sugar, 2 tablespoons of light soy sauce, 5 grams of salt, and taste for 2 hours.

3.Heat the pan, add a spoonful of oil, put in the fish all over the pan at a time, without overlapping, and fry over medium heat for 5 minutes4Turn over and fry for another 3-4 minutes.

5.After all the fish is fried separately, sprinkle with sweet vinegar and ginger and pickled chili pepper according to personal tasteThe meat is very tender and very tasty.

Liyu is also called pedal.

Fish, Ox Tongue Fish, Sole Source Fish, Dragon Semi-Slippery Tongue Only. The huge dragon fish, du has a man's zhi

The shoulders are so broad, and the DAO is as tall as a girl. The meat is delicate and nutritious, and it is a high-quality marine fish with high meat yield and delicious taste. The fat of Longli fish contains unsaturated fatty acids, which has anti-atherosclerotic effects, and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, enhancing memory and protecting eyesight.

Therefore, Longliyu is especially suitable for office workers who face the computer all day long in the office. The omega-3 fatty acids in the dragon fish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of crystal inflammation, which is why it is said to be a magic weapon for eye protection. In particular, it is worth mentioning that the dragon fish only has a backbone in the middle, with few spines and more meat, and there is almost no fishy smell.

After thawing, cut the fish into pieces, wrap it in egg white and then dip it in flour, fry it slowly with less oil, dip it in seasoning and eat it after getting out of the pot, it is so fragrant!