The eggplant willow
By VicentaLakin
The dragonfish are fresh and smooth, nutritious and high-quality marine fish, and large areas purchased from supermarkets are largely free of fish pricks and are suitable for children to eat. This eggplant willow is one of my son's favorites。
Recipe Recommendations
- Longli fish 1 tablet
- pepper half a
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- Heinz ketchup appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for The eggplant willow
1
One piece of cranberry, unfrozen and cleaned。
2
Half a slice of pretzels, henish ketchup。
3
Slice the dragonfish。
4
I'll put in a proper amount of wine and salt pickle for a while。
5
Prepare a slightly larger plate for the dry starch。
6
The salted dragonfish is evenly wrapped in dry starch。
7
The boiler is oiled, and when it is hot enough, the fish willows covered with starch are made of gold, and the boilers turn into flames before they are repeated。
8
It's fried willows, gold and yellow. It's good to have ketchup。
9
A small bowl of ketchup, a small amount of salt, sugar, white vinegar and chicken concentrate is used evenly。
10
A small amount of bottom oil is left in the frying pan and put in the peppers。
11
Put in the fried fish willows。
12
Join the well-modified ketchup sauce and turn it up quick。
13
The sweet yogurt will be ready. Isn't the color attractive? It's actually delicious。The eggplant willow Make Tips
1. Sole fish itself doesn't have a strong fishy smell, so marinating with just cooking wine and salt is enough.
2. When deep-frying, you must double-fry; this makes the fish fillets crispy on the outside and tender on the inside with a better texture.
3. When stir-frying, use high heat and stir-fry quickly; just ensure the tomato sauce evenly coats the fish fillets.