Fried Longli

Fried Longli

Introduction:

"This pan fried Longli is served with a cream sauce with lemon juice and diced tomatoes. Originally, the method of frying is somewhat greasy, and there is butter in the sauce, so the taste may be more greasy. However, after adding lemon juice and diced tomato, it not only neutralizes the greasy taste immediately, but also makes the fish more tender and refreshing. The sweet and sour taste is delicious! "

Production steps:

Step 1: wash fish fillet, drain water, sprinkle with salt and pepper, marinate for about 5 minutes;

Step 2: prepare the sauce when marinating the fish fillet: wash and peel the tomato and cut it into small pieces;

Step 3: add water and lemon juice in a small pot; add salt and sugar; pay attention to the amount of sugar; if you like sweet, you can add more; if you like sour, you can add less; add pepper; if you like sour, you can add more;

Step 4: heat slowly over low heat until steam appears, then add butter;

Step 5: keep stirring until butter gradually melts, soup gradually thick, turn off the heat; add diced tomatoes;

Step 6: stir well and set aside.

Step 7: wash, peel and slice the potatoes.

Step 8: add proper amount of salad oil into the pan and fry the potato chips;

Step 9: put it at the bottom of the plate;

Step 10: spread a layer of flour evenly on the salted fish fillet and shake off the surplus flour;

Step 11: add proper amount of salad oil into the pan, heat the pan, cool the oil, put in the fish fillet, and fry until both sides are colored;

Step 12: cook white wine, cover and simmer for 1 or 2 minutes until cooked;

Step 13: put out the fish and willows and swing them;

Step 14: add the sauce;

Step 15: decorate with shredded chives and chopped chives and serve!

Materials required:

Fish fillet: 1 piece

Salad oil: right amount

Flour: right amount

Chives: right amount

Potatoes: 1

Lemon cream sauce: 20ml

Salt: right amount

Pepper: right amount

White wine: moderate

Sugar: (lemon cream sauce) right amount

Salt free butter: (lemon cream sauce) 30g

Water: (lemon cream sauce) 50ml

Fresh lemon juice: (lemon cream sauce) 30ml

Tomato: (lemon cream sauce) 15g

Precautions: 1. I only made one portion of fish fillet, because one person had lunch at noon; the sauce was for two or three people, so don't eat it alone. Heat up the sauce for dinner and make one for each of the two in the family. 2. It is necessary to apply flour to the fish fillet, which can make the fried fish fillet crisp outside and tender inside, and effectively prevent sticking to the pot. 3. Lemon juice must be fresh pressed, and the sauce can not be boiled to boiling, so as to avoid excessive loss of vitamin C in lemon. 4. The amount of sugar in the sauce is controlled by yourself. Lemon juice is very sour, so you can add more.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sour and salty