Steamed Longleaf
Longleaf meat 400g / 2 scallions / Ginger 10g
Mericans Pepper 1 / Salt 1g / Steamed Fish Soya Sauce 1 spoon
Cooking wine moderately / A pinch of white pepper / Sugar 1g / Oil 20g
1. Thaw lobster fillet, drain with kitchen paper towel
2. Thinly sprinkle with 1g of salt (1g on both sides***) and a pinch of white pepper
3. Cooking wine and black bean cooking oil moderately
4. Put in the ginger slices, squeeze in a few drops of lemon juice, and marinade for 15 mins. Cut the scallion white into pieces, cut the green onion green into thin julienne strips and soak in cold water, cut the remaining ginger into julienne strips; cut the bell pepper into thin julienne strips
5. Line the bottom of the plate with ginger slices and scallion whites
6. Place the fillets of longan, steam the pan and then steam over high heat for 3 minutes, then pour out the excess water and steam for 5 minutes, and smother the fillets for 2 minutes
7. Remove the fillets of longan and put 1g of sugar, and spread the ginger, scallion, bell pepper strips and green pepper strips over the surface of the fish
8. Add ginger, green onion and bell pepper on the surface of the fish
8. Heat oil in a frying pan and pour it over the fish fillets when you see smoke coming out of the pan
Frying Dragon Fish
100g of Dragon Fish / 2 tablespoons of egg wash / corn starch
Salt / Crushed Black Pepper / Dipping Sauce
1. Take the thickest part of the Dragon Fish meat, clean it and divide it into two big slices, dry it with kitchen paper and marinate for 15 minutes. Sprinkle with salt and black pepper and marinate for 15 minutes
2. Pat the marinated fish pieces with cornstarch, press them down slightly and shake off the excess; dip them in the egg mixture and fry them in a pan over medium-low heat until light golden brown on both sides, then sprinkle with some cracked black pepper before removing them from the pan
3. Feel free to mix and match with your favorite vegetables, and you can use a seafood sauce or a sweet chili sauce for dipping, or even skip the dipping sauce if you prefer it plain
Sweet and sour Lobster
Lobster 500g / Green Pepper 150g / Onion 50g
Egg 1 / Potato Starch 2 tbsp / Tomato Sauce 2 tbsp
Wine 1 tbsp / Vinegar 1 tbsp / Sugar 1 tbsp / Olive Oil
White Pepper 2g / Black Pepper 2g / Salt 3g
1. Wash Lobster, drain on kitchen paper and cut into small pieces; green pepper, onion and other vegetables can also be used. Cut the green pepper and onion into small pieces; beat the eggs, add potato starch, add 1g of salt, mix well; tomato sauce, sugar, vinegar, cooking wine, salt, pepper into a sweet and sour sauce and set aside
2. Heat a pan, pour in a moderate amount of olive oil (a little more than the usual stir-frying)
3. Fish pieces into the egg batter, evenly coated with egg paste
4. When the oil is hot, put in the fish pieces coated with egg paste. When the oil is hot, fry the fish on low heat until golden brown on both sides (turn over when you see the surface bulge)
5. Set aside the fish for later
6. Stir-fry the peppers and onions in the remaining oil in the pan until the onions turn transparent
7. Add the sweet and sour sauce and water to the pan and bring to a boil over medium-high heat, then lower the heat to medium-high
8. Add the fish and vegetables and stir-fry until they are evenly coated. Add the fish and vegetables and stir-fry until the ingredients are evenly coated with the sweet and sour sauce
Tomato Lobster
Lobster, 2 tomatoes, 2 tbsp tomato paste
Scallion, olive oil, salt, corn starch
Freshly ground black pepper, sugar, ginger
1. Thaw the lobster, dry it with kitchen paper, cut it into 1.5 cm cubes, add olive oil, a little black pepper, a little black pepper, a little ginger, and then add a little water. Marinate in olive oil, a pinch of black pepper and ginger for 15 minutes
2. Score the tops of the tomatoes with a knife and blanch them in boiling water to make them easier to peel! Peeled tomatoes cut into small pieces and spare
3. marinated fish in boiling water and then fish out and spare
4. pan hot, pour in a moderate amount of oil, into the cut tomatoes, medium heat, stirring constantly
5. tomatoes stir frying juice after adding two spoons of tomato paste and continue to stir fry
6. add a small bowl of water
7. water boil into the boiled Add the cooked pieces of lobster and cook for about 2 minutes
8. Mix half a bowl of water and cornstarch to make water starch, then pour it into the pot and boil it to thicken the sauce, then add a spoonful of salt and a pinch of sugar to taste and serve
9. The sweet and sour broth and the tender fish can't be resisted
Baked Lobster with Black Pepper Sauce
Lobster 1 slice/pickle juice/freshly ground black pepper sauce Black pepper sauce / freshly ground black pepper
Onion shredded moderate / oil / salt / 9 pieces of garlic
1. Lobster defrosted, washed and dried the surface water, sprinkled with a little salt, oil
2. Sprinkle with freshly ground black pepper, both sides should be Oh, and then evenly coated on both sides of the black pepper sauce, supermarkets sell oh, because the black pepper sauce itself has a salty flavor, so the first step of the amount of salt to be controlled, the first step of the salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt. Refrigerated marinade 15-20 minutes
3. baking pan lined with tinfoil, tinfoil sprinkled with an appropriate amount of shredded onion
4. on the shredded onion on the marinated fish
5. fish on the spread of some slices of garlic
6. will be wrapped up in tinfoil, do not expose the fish, so that the moisture of the fish will be locked, baked out of the tender and juicy
7. Preheat the oven to 200 degrees, bake for 20 minutes, you can eat
Softly Fried Dragon Fish
Eggs / Starch / Flour / Pepper Salt
Dragon Fish / Wine
1. Soak the dragon fish in the water, add green onion and ginger, cooking wine marinade for 5 minutes
2.
3. Make a soft frying paste of egg, starch and flour in the ratio of 1:1:2
4. When the oil temperature rises to 5%, wrap the fish in the soft frying paste and deep fry it
5. When the fish fries to a light yellow color, remove it from the pan, and then deep fry it again in the pan for 10 seconds when the oil temperature rises to 6%
6. Sprinkle with pretzel salt on the plate to finish it off
Tips:
1. Dragonfish better deodorization: soak a few drops of white vinegar, you can effectively remove the fishy flavor of the dragonfish
2. deep-fried fish paste production tips: the golden ratio: eggs, starch, flour in the ratio of 1:1:2 to make a toothpaste-like paste
3. soft frying of the dragonfish to become oil-saving: the first deep-fried fish oil temperature should be controlled at fifty percent, and the re-fried oil temperature control at 6 percent, the oil temperature control at 6 percent. The first frying temperature should be controlled at 50 percent, and the temperature of the oil for re-frying should be controlled at 60 percent, so that the oil in the soft frying batter can be effectively squeezed out
Crispy Dragon Fish Fillets
Dragon Fish / Eggs / Flour
Breadcrumbs / Decorative Vegetables / Salt / Pepper
1. Remove the head of the dragon fish and peel the skin, then flake the meat off, and marinate in salt and pepper
2. Dip the fish into the dry flour, and then mop up the egg mixture. Then coated with breadcrumbs
3. into the 6-7% hot frying pan until golden brown, drain the oil
4. decorative plate, ready to tomato sauce can be
Tips:
1. Longlance spines are very few, the meat is fresh and tasty, frying quite tasty, the fire does not have to be too big, the fish is easy to cook
2. into the pot to the temperature of the oil is hot enough, or else the fish meat is easy to broken and Eat oil
(Reprint)
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