So now people like to eat more and more fish, but due to the destruction of the environment, there are fewer and fewer natural fish around us, and most of the time we eat cultured fish. To tell the truth, the taste of cultured fish is much worse than that of natural fish. Here is a method of making fish: Longli fish.
Longli fish is also called pedal fish, beef tongue fish, sole fish and tongue sole. This huge arowana is as wide as a man's shoulder and as tall as a girl. Longli fish is tender and nutritious, belonging to high-quality marine fish with high meat yield and delicious taste. It is particularly worth mentioning that Longli fish only has thorns in the middle, less thorns, more meat and almost no fishy smell. It tastes great when fried.
Longli fish, commonly known as ox tongue, is a large benthic fish with good temperature and wide salinity range, which adapts to changing environmental conditions. The suitable temperature range is 3.5-32℃, the optimum water temperature is 14-24℃, and the suitable salt content range is 14-33‰.
According to nutrition experts, Longli fish, as a high-quality marine fish, contains unsaturated fatty acids in its fat, which has anti-atherosclerosis effect, and is conducive to preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory.
At the same time, according to nutritional determination, omega -3 fatty acids in arowana can inhibit free radicals in the eyes, prevent the formation of new blood vessels and reduce the occurrence of lens inflammation, which is why it is called "eye-protecting fish". Therefore, it is especially suitable for office workers who face computers all day as health care products.
The general practice of Longli fish is as follows:
First, the practice of Longli fish jiaozi
Ingredients: about a catty of noodles, a catty of dragon fish, three ounces of leeks, two spoonfuls of cooking wine, one spoonful of seafood soy sauce, a little salt and two spoonfuls of corn oil.
Exercise:
1, the noodles are mixed and rolled into dumpling skins.
2. Chop the Longli fish into minced meat, add cooking wine, soy sauce, salt and corn oil, stir well, chop the leek, and finally put it in.
3. Wrap it and cook it in water 10 minutes.
Second, the practice of fragrant roasted dragon fish fillets
Ingredients: 3 fillets of Longli.
Sauce: 2 tbsps of pine nuts, 2 cloves of garlic, basil (other herbs can be used, but the taste is different), chopped black pepper, appropriate amount of salt and 5 tbsps of olive oil.
Sauce practice:
1. Put pine nuts in a fresh-keeping bag and crush them with a rolling pin for later use.
2. Peel garlic, put it in a fresh-keeping bag and crush it with a rolling pin for later use.
3. Pour crushed pine nuts, garlic, basil, chopped black pepper and salt into a bowl, add olive oil and stir well.
Exercise:
1. Thaw Longli fillets, absorb water with paper towels, spread sauce evenly on both sides of fillets, and marinate for 20 minutes.
2. Spread the tin foil on the baking tray, put the fish fillets in Longli, and bake in the preheated oven at 200 degrees for 25 minutes (the baking time depends on the thickness of the oven and the fish fillets, although my fish fillets are thawed, they are still frozen).
In fact, there are many ways to eat Longli fish in real life, but because of geographical reasons, many people rarely have the opportunity to eat this kind of fish, and most of the time they eat it in restaurants. So when you have the opportunity to make your own dragon fish in the future, you may wish to do it yourself according to the above method. I'm sure it tastes better than the restaurant's.