Fried dragonfish
By VicentaLakin
Dragonfish are deep-sea fish whose fats contain unsaturated fatty acids, which are resistant to the hardening of arteries, and which are useful in combating cardiovascular diseases and enhancing memory. At the same time, Omega-3 fatty acid in the dragonfish inhibits the free radicals in the eyes, prevents the formation of new blood vessels and reduces the incidence of crystal inflammation, which is also known as the “eyefish flesh”. It is therefore particularly suitable for working people who are exposed to computers all day as health care items. Protein and unsaturated acid-rich dragonfish with coarsely baked potatoes, fibres and vitamin-rich vegetables, such a package that is fully nutritious
Recipe Recommendations
- Longli fish
- small potatoes 2-3 a
- celery 1-2 root
- carrots 1 piece
- onion 1/2
- eggs one
- flour 1 scoop
- starch 1 scoop
- black pepper appropriate amount
- salt appropriate amount
- lemon juice appropriate amount
- olive oil appropriate amount
- chopped vanilla appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- ketchup appropriate amount
Steps for Fried dragonfish
1
Potatoes are washed out of the skin and put in the water, and the fire opens and turns into a small fire for about 10 minutes to ripe。
2
Squeeze it with your hands。
3
The salt, the black pepper, the vanilla, the powder, and a small spoon of olive oil。
4
After the pre-heat oven, it was baked at 220 degrees for approximately 25 minutes. (In the middle, one turn and another oil)
5
The dragonflies freeze on chopsticks。
6
The running water washes the surface light, drys it with kitchen paper and cuts the strips. It's made of salt, black pepper, a little wine。
7
One egg, one spoon of flour + one spoon of starch, with water in a paste, with black pepper, salt, lemon juice。
8
Picked crawfish in the paste, hung。
9
Olive oil is heated in the pot, which is put into a pile of sticky fish, and small and medium fire is made to yellow。
10
After one minute of frying until the fish have been shaped, a spoon of wine (or white wine) is added, and the fire is fast drying up the juice without the smell of wine。
11
A little fragrance, black pepper。
12
Onions, carrots, celery are washed clean and cut into the same sizes。
13
The olive oil is hot in the pan and the onion is fried。
14
Then join the carrots, fire the carrots to soften them。
15
Finally join the celery and the fire goes up。
16
Add a spoon of raw smoke, a spoon of ketchup, a little oil consumption, cooked。
17
A little bit of chicken, and the salt will make a pot。
18
Plot
19
ACCORDING TO THE HUMAN TASTE, FISH FRYED WITH BABY-Q SAUCE AND KETCHUPFried dragonfish Make Tips
1. This kind of frozen longli fish bought in supermarkets can be used directly after being thawed. It is not suitable for cleaning with water, otherwise the flatness of the surface will easily be damaged or washed in two pieces. If you want to wash it, just rinse it carefully with a small water.
2. Thawing it on chopsticks can prevent the fish from being soaked in water from affecting the meat quality. This can be done even when thawing fish pieces. In addition, it is best to use kitchen paper to dry up the water on the surface of the fish after thawing, otherwise water will come out after being put into the pot, affecting the taste.
3. Adjust the amount of flour and starch in the batter. The batter made with a basic 1:1 ratio is more suitable.
4. Longli fish is very tender, so don't fry it for a long time. Keep frying on medium to medium heat when frying, and don't turn it frequently, otherwise it may break. (Buy good quality fish with tender and firm meat. If it's not fresh, it will easily fall apart.)
5. When frying the diced vegetables, the order of putting in the pan: onions → carrots → celery. Stir fry the onions first, which will enhance the flavor and the oil will become fragrant. Add carrots and dissolve the carotene in oil to facilitate human absorption. Finally, add diced celery and stir-fry over high heat to ensure a crisp taste.
2. Thawing it on chopsticks can prevent the fish from being soaked in water from affecting the meat quality. This can be done even when thawing fish pieces. In addition, it is best to use kitchen paper to dry up the water on the surface of the fish after thawing, otherwise water will come out after being put into the pot, affecting the taste.
3. Adjust the amount of flour and starch in the batter. The batter made with a basic 1:1 ratio is more suitable.
4. Longli fish is very tender, so don't fry it for a long time. Keep frying on medium to medium heat when frying, and don't turn it frequently, otherwise it may break. (Buy good quality fish with tender and firm meat. If it's not fresh, it will easily fall apart.)
5. When frying the diced vegetables, the order of putting in the pan: onions → carrots → celery. Stir fry the onions first, which will enhance the flavor and the oil will become fragrant. Add carrots and dissolve the carotene in oil to facilitate human absorption. Finally, add diced celery and stir-fry over high heat to ensure a crisp taste.