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Longley fish home cooking methods Longley fish cooking methods
1, boiled longley fish. Main ingredients: 500g longley fish, 100g baby greens, 100g lettuce, 20g cilantro. Ingredients: the right amount of peppercorns, the right amount of dried chili peppers, 4 lantern peppers, 1 spoon Pixian bean paste, 1 spoon salt, 1 spoon white pepper, 1 spoon starch, the right amount of green onion, the right amount of ginger, the right amount of garlic cloves, the right amount of cooking wine, 1 spoon chili powder, 1 egg white, the right amount of oil. Practice: Longley fish washed and thinly sliced; the fish slices with egg whites, cooking wine, starch, ginger and a small spoonful of salt marinade for about 20 minutes; lettuce washed, small greens washed and blanched, put into a pot for spare;

frying pan pour into the right amount of oil to heat, put the right amount of pepper and dried chili pepper segments burst incense, and then put the rest of the ginger slices, garlic cloves stir-fried; and then put Pixian soybean paste stir-fry evenly; the pot poured into the 2 bowls of water, the water boiled. Boil on high heat; after the water boils, put the fish slices into the pot, cook for about two minutes (can be rolled); put the green onion segments, turn off the fire out of the pot, poured into the pot with lettuce and greens, the surface of the scattered a little chili powder; clean the frying pan and then poured into the more oil to burn hot, put the last part of the pepper grains and lantern bell peppers to burst incense; will be burned oil poured in the fish slices, garnished with cilantro can be eaten.

2, steamed longley fish. Materials: Longley fish 1, ginger moderate, green onion moderate, soy sauce moderate. Practice: remove the fish scales open and clean, cut into segments; fish pieces on the plate sprinkled with ginger, soy sauce; water boiling into the pot to steam for 4 minutes, into the green onion, dripping with oil and then steamed for 1 minute.

3, Longley fish soup. Main ingredients: a piece of lobster, 2 tomatoes. Accessories: 2 spoons of tomato paste, small green onions, olive oil, a small spoon of salt, 2 spoons of corn starch, 2 spoons of freshly ground black pepper, a pinch of sugar, ginger moderate. Directions: After thawing the fish, dry it with kitchen paper, cut it into 1.5 cm cubes, add olive oil, a little black pepper and ginger and marinate for 15 minutes; cut a cross with a knife on the top of the tomato and put it in boiling water; peel the tomatoes and cut them into small pieces and set them aside; put the marinated fish in boiling water and then remove it from the water and set it aside; heat a pan and pour in a moderate amount of oil, put in the chopped tomatoes and stir fry them over a medium heat. After the tomatoes sautéed juice add two spoons of tomato paste continue to stir fry, add a small bowl of water; water boiled into the cooked fish pieces, cook for about 2 minutes; a small bowl of water and cornstarch mixed into the water starch, and then poured into the pot over high heat to boil, thickening the sauce, and then add a small spoon of salt, a small pinch of sugar to taste out of the pot can be.