Main Ingredients: 400 grams of net grass carp meat

Accessories: 50 grams of minced celery, 2 fresh lemons

Seasonings: salt, cooking wine, sugar, pepper, egg tuck, white wine, onion and ginger juice, cooking oil

Methods:

1.Wash the fish meat, sliced into the same size of the thick slices, with green onion and ginger juice, salt, Wine, pepper marinade for several minutes

clock, pat flour drag egg dip evenly to be used;

2. Sit in a pot on the fire into the oil to 4% heat, down into the fish fillets on both sides of the frying until golden and cooked through the yards into the dish, the pot to stay on the bottom of the oil to stir-fry

celery, squeeze the lemon juice, cook the white wine, poured on the fish fillets can be.

Features: golden color, fragrant and tender.

Steamed Fish with Lemon

Ingredients: 12 taels of grouper or sea bass, 1 lemon, 2 broccoli.

Seasoning: 1 teaspoon of salt, 1 tablespoon of egg white, 4/3 tablespoon of cornstarch, 2 tablespoons of oil.

How to make:

(1)Wash the lemons and grate the zest, then squeeze the juice from the lemons.

(2) Cut the fish into large pieces and mix well with the seasonings.

(3) Mix the seasoned fish with the lemon juice, place on a plate and steam under water for about 7 minutes.

(4) Pour the lemon juice over the fish and serve.

(5) Broil the broccoli with salt and oil.

Note: There are many dishes made with fresh lemons, such as lemon chicken, most of which are fried. The one I present this time is the steamed method

, which is particularly refreshing in flavor. I think this dish is very suitable for the elderly and small children, because the oil is quite small, and also keep the lemon

flavor, color is also beautiful.

Lemon steamed pomfret

Raw materials:

Pomfret 1 (about 500 grams) lemon 1 small rice chili, lemon juice, ginger, scallion, salt, monosodium glutamate (MSG), cooking wine, pepper, mizuna powder, hydroponic vermicelli, broth, ginger and scallion oil, each appropriate amount

Method:

1 pomfret slaughtered and treated, beheading and tail (for other purposes), to the fish! Puncture bone pick clean, cut into thick slices, with a little salt, cooking wine, pepper and ginger, scallion and mix well marinated in flavor; lemon cut thin slices; millet chili pepper cut into circles.

2. the marinated into the flavor of the fish into the pad with a large round plate, arranged in the shape of a peacock, the top and then half of the cut lemon slices and half of the millet chili pepper circle, on the steam about 6 minutes until cooked out, pick the surface of the lemon slices and millet chili pepper circle.

3. net pot on the fire, injected into the appropriate amount of ginger and onion oil is hot, into the rest of the millet chili pepper circle stir-fried, mixed with the appropriate amount of broth, after boiling with salt, MSG, lemon juice seasoning, and then water soybean meal hooked two streams of thickening, push the pot, poured on the plate of fish, and then finally put on the rest of the lemon slices, that is, into the.

Features: tender fish, sour, salty and slightly spicy, lemon flavor.

I hope it may help you.