Fried Dragon Li
By VicentaLakin
This fragrance, I've got cream with lemonade and ketchup. It's a bit greasy, but there's butter in the sauce and it's probably more greasy. But with lemonade and ketchup, not only does the greasy taste come in handy, but the fish gets fresher and sweeter
Recipe Recommendations
- Longli Fish Fillet 1 tablet
- salad oil appropriate amount
- flour appropriate amount
- chives appropriate amount
- potatoes one
- lemon cream sauce 20ml
- salt appropriate amount
- pepper appropriate amount
- white wine appropriate amount
- sugar appropriate amount
- unsalted butter 30g
- water 50ML
- freshly squeezed lemon juice 30ML
- tomatoes 15g
- sour and salty
- fried
- ten minutes
- simple
Steps for Fried Dragon Li
1
(b) Willow cleaning, leaching, appropriate salt and peppers, and pickled for about five minutes
2
(a) Prepare sauce for pickled willows: tomatoes wash off skin and cut into small particles
3
Add water and lemonade to the small pots; add salt and sugar, pay attention to the amount of sugar, you can add more sugar, you can add less acid, you can add pepper powder
4
(b) The fire is slowly heating up to the presence of steam, with butter
5
(b) Uninterrupted mixing to melt butter, thicker soup juice, and fire; and to add tomato
6
Mix it evenly, to be used。
7
Potato wash off the skin and cut it in thin。
8
(b) Add appropriate amounts of salad oil to the pot, and fry potato chips
9
At the bottom of the plate
10
The pickled willows flatten one layer of powder and shake off the extra flour
11
(b) The flat pan shall be filled with a suitable amount of salad oil, and the hot pan shall be put into the willow and made to the two sides
12
(a) Cooking of white wine, covering of the pan, 1/2 minutes to ripe
13
A fish willow platter
14
And water the sauce
15
Finally, with onion silk and onion shreddedFried Dragon Li Make Tips
1. I only made one serving of fish fillet because I was eating alone for lunch; however, the sauce is enough for two or three people, so don't eat it all yourself. Reheat the sauce for dinner and make a serving for the other two at home.
2. Coating the fish fillet with flour is essential; it makes the pan-fried fish crispy on the outside and tender on the inside, and effectively prevents it from sticking to the pan.
3. You must use freshly squeezed lemon juice, and the sauce must not be boiled to avoid losing too much of the lemon's Vitamin C.
4. Adjust the amount of sugar in the sauce to your taste; since the lemon juice is very sour, you can add a little more.