How to make dragon fish for babies? What are some of the best ways to make them?

Longli fish can be steamed for the baby to eat, so that the practice is nutritious, healthy and delicious, the baby loves to eat.

The nutritional value of the dragon fish is very rich, you can stir-fry the tomato into the soup, then add the appropriate amount of boiling water, and finally put in the dragon fish fillet. Add pepper and salt to taste.

When making dragon fish for the baby, it is best to choose steamed or tomato to boil into juice and then cook the fish, which makes the fish taste more delicious and has high nutritional value.

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

Excipients: 1 green onion, 10 ml of steamed fish soy sauce, 1 piece of ginger, 2 ml of cooking wine, 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.

Ingredients: 1 slice of dragon fish, 1 tablespoon cornstarch, 1 tablespoon of soy sauce, 1 slice of ginger.

Production method: 1. Chop the dragon fish into puree, cut the ginger into minced pieces and chop together with the fish puree.

2. Add 1 tablespoon of cornstarch and stir in one direction to paste the fish puree.

3. Add soy sauce to taste and stir well.

4. Spread tin foil in a baking tray, take a spoonful of fish paste with a spoon and spread it on the tin foil for a little shaping.

5. Preheat the oven to 180 degrees, bake for 25 minutes and then take it out.

6. Serve after cooling.

The practice of dragon fish is as follows:

Frying dragon fish is the simplest, dragon fish is easy to cook, thaw and cut into pieces and marinate for a few minutes to fry, after frying, the appearance is golden and the inside is tender and thornless, it is very enjoyable to eat. By the way, more importantly, the dragon fish is low in calories, and you don't have to worry about gaining weight and being cool when you eat it. Prepare the ingredients:

1 dragon fish, half a carrot, 3 asparagus, 1 spoon of cooking wine, half a spoon of Sichuan pepper noodles, half a spoon of cumin powder, a little starch, an appropriate amount of cooking oil, a little salt.

The first step is to prepare the ingredients, peel and wash the carrots and cut them into flower shapes, remove the old roots of the asparagus and wash them into small pieces, and after the dragon fish is thawed naturally, wash and squeeze out the water, and cut them into long strips.

The second step is to put the dragon fish pieces into a large bowl, add pepper noodles, cumin powder, a little salt and marinate for about 10 minutes.

The third step is to wrap the marinated dragon fish in a thin layer of starch, fry it in an oil pan until golden brown on both sides, and fry the asparagus by the way while frying the fish, and finally you can enjoy it on the plate.

Before frying the dragonfish, it is coated with starch to avoid the fish from falling apart when frying, and it can be very good to set the shape, and it is golden brown and beautiful after frying. It is best to use a non-stick pan to fry the dragonfish, otherwise the fish will be stuck by the pan.

The steps of the simple and delicious preparation of dragon fish:

Ingredients: 300 grams of dragon fish, a cucumber, an egg.

Excipients: 10 grams of rattan pepper, 1 spoon of yellow lantern chili sauce, 2 spoons of corn starch, 2 red peppers, 1 fine green pepper, a small piece of ginger, half of green onions, 1 coriander, 2 spoons of cooking wine, appropriate amount of black pepper, 2 spoons of sesame oil.

1. Prepare the materials first, and thaw the dragon fish at room temperature. Don't soak the fish in water, the meat will be mushy.

2. Cut the fish into small pieces and marinate with two spoons of cooking wine, a little black pepper and salt for 20 minutes.

3. While marinating the dragon fish, wash and slice the cucumber, I don't like the cucumber skin, so I removed the skin and left only a little bit of the skin in order to cut it out and look good.

4. Cut all the ingredients and set aside (ginger, green onion, chili pepper, coriander).

5. Beat the eggs, take a little egg white and add cornstarch.

6. Mix the cornstarch and egg whites well and set aside.

7. Pour the adjusted cornstarch and egg whites into the marinated dragon fish, grasp well, so that each piece of fish can be evenly coated with egg white juice.

8. Boil the pot with boiling water, and the amount of water is well controlled, because this is the soup in the finished product, and it doesn't need too much, just a little more than the amount of soup you want.

9. When boiling water, put the cucumber in a bowl and use it as the base dish of the finished product.

10. Pour the dragon fish into the boiling water and boil, and the water can be scooped up when the water is boiled, so as not to cook the fish old or scatter. Spread the scooped up meat on top of the cucumber you just put in the bowl, and set aside the water to cook the fish.

11. In a clean wok, add oil and all ingredients except coriander and stir-fry until fragrant.

12. Add a spoonful of yellow lantern chili sauce and stir-fry until tasted.

13. Pour the water in which the fish is boiled into the pot and cook for 5 minutes to bring out the taste, add salt to taste.

14. Pour the seasoned soup into a bowl with cucumbers and fish.

<>16. Finally, sprinkle some pepper powder or pepper, put coriander, and you're done!