Now is lychee season, and using fresh fruits into vegetables is a specialty of Cantonese cuisine. Let's have a perfect encounter with lychees and fish slices today! The tender and smooth fish slices have a faint lychee fruit flavor, which conforms to the purpose of Cantonese cuisine to preserve the delicious flavor and original flavor of the ingredients.
Litchi meat is rich in vitamin c and protein, which helps to enhance the body's immune function and improve disease resistance. Since ancient times, it has been regarded as a precious supplement. It can enhance immune function, replenish energy, and nourish brain. Litchi is sweet and warm, strengthens the spleen, and can reduce reflux. It is a good food therapy for patients with refractory hiccups and fifth shift diarrhea.
Litchi fillet
By VanceGreen
Recipe Recommendations
Steps for Litchi fillet
1
Peel and core lychee and soak in salt water for later use.
2
Slice the fish meat thinly, add salt, soy sauce, minced ginger, rice wine, onions and peanut oil, and marinate slightly.
3
Heat the oil in the pan and add the onion to saute until fragrant.
4
Add the marinated fish slices.
5
Immediately catch and release the lychee.
6
Because the fish slices are ultra-thin, do not stir vigorously. Gently flip for one or two times and add a small amount of water to simmer for one or two minutes before turning off the heat. (The fish is already seasoned when marinating, so there is no need to add salt to season it.)Litchi fillet Make Tips
Litchi is hot. People with yin deficiency due to excessive fire and symptoms of excessive fire should not eat it, so as not to aggravate the symptoms of excessive fire. Litchi contains tannins, methanol, etc., and can easily cause internal heat. People with dry throat pain, swollen gums, and epistaxis caused by yin deficiency should not use it.