Making material of fried lemon slices: Ingredients: 400g clean grass carp.

Accessories: 50 grams of celery powder and 2 fresh lemons.

Seasoning: salt, cooking wine, sugar, pepper, egg stuffing, white wine, onion ginger juice, cooking oil. Features: golden color, fragrant outside and tender inside. Teach you how to make fried lemon slices. How to make fried lemon slices delicious? 1. Wash the fish, cut it into thick slices of the same size, marinate it with onion ginger juice, salt, cooking wine and pepper for a few minutes, pat the flour, and drag the egg mixture evenly for later use; 2. Heat the oil in the pan to 40% heat, fry the fish fillets on both sides until golden and cooked, and put them on the plate. Stir-fry celery powder with bottom oil in the pot, squeeze lemon juice, boil white wine and pour it on the fish fillets. Tip: Lemon has the effects of promoting fluid production to quench thirst, dispelling summer heat, resolving phlegm and relieving cough, and invigorating spleen and promoting digestion. Ingredients: 200 grams of perch.

Accessories: lemon 30g.

Seasoning: onion 10g ginger 5g garlic 5g Chili sauce 10g fish sauce 10g white wine 5g coriander 10g each.

1. Wash the fish, cut it twice and put it on a plate;

2. Squeeze the lemon juice and scrape some lemon dander with a knife for later use;

3. Wash the onion and ginger, peel and wash the garlic, and chop it;

4. Wash coriander and cut into pieces;

5. Put minced onion, ginger and garlic on the fish, add Chili sauce, wine, fish sauce and lemon juice, and steam for 8 minutes;

6. Sprinkle lemon dander and coriander powder on the steamed lemon fish. Fried lemon slices

Material: 400g clean grass carp.

Accessories: 50g celery powder, 2 fresh lemons.

Seasoning: salt, cooking wine, sugar, pepper, egg stuffing, white wine, onion ginger juice, cooking oil.

Exercise:

1. Wash the fish, cut into thick slices of the same size, and marinate with onion and ginger juice, salt, cooking wine and pepper for a few minutes.

Clock, pat the flour, and drag the egg mixture evenly for use;

2. Heat the oil in the pan to 40% heat, fry the fish fillets on both sides until golden and cooked, and put them on the plate. Leave the bottom oil in the pan and stir fry.

Celery is crushed, squeezed into lemon juice, boiled in white wine and poured on fish fillets.

Features: golden color, fragrant outside and tender inside.

Steamed fish with fresh lemon

Ingredients: grouper or perch 12, lemon 1 piece, 2 broccoli.

Seasoning: salt 1 teaspoon, protein 1 tablespoon, 4/3 tablespoons of cornstarch, 2 tablespoons of oil.

Exercise:

(1) Wash the lemon, grind the lemon peel into velvet, and then squeeze the lemon into juice for later use.

(2) Cut the fish into large pieces, add seasonings and mix well for later use.

(3) Add lemon powder to the seasoned fish, mix well, put it on a plate and steam it for about seven minutes.

(4) Pour the lemon juice on the fish noodles to eat.

(5) Broccoli can be cooked and mixed with salt, oil and water.

Note: There are many dishes made with fresh lemons, such as lemon chicken, most of which are fried. I introduced steaming this time.

The taste is particularly refreshing. I think this dish is very suitable for old people and children, because there is little oil in it, and lemon is still kept.

The fragrance and color are beautiful.

Steamed pomfret with lemon

Raw materials:

Pomfret 1 strip (about 500g) lemon 1 millet spicy, lemon juice, ginger slices, onion segments, refined salt, monosodium glutamate, cooking wine, pepper, bean powder, water-soaked vermicelli, soup stock, ginger and onion oil.

Method:

1. Wash pomfret after slaughter, chop off the head and tail (for other purposes), clean and boneless the fish, cut it into thick slices, and marinate it with a little salt, cooking wine, pepper, ginger and onion. Sliced lemon; Xiaomi spicy cut into rings.

2. Put the marinated fish fillets into a large round plate filled with soaked vermicelli, put them in peacock shape, put half cut lemon slices and half millet pepper rings on them, steam them in a cage for about 6 minutes until cooked, and take them out. Remove lemon slices and millet pepper rings from the surface.

3. Clean the pan, add appropriate amount of ginger and scallion oil, heat it, add the remaining millet and pepper rings and stir-fry until fragrant, add appropriate amount of broth, after boiling, adjust the taste with refined salt, monosodium glutamate and lemon juice, then add water and bean powder, evenly push it out of the pan, pour it on the fish fillets on the plate, and finally put the remaining lemon slices.

Features: the fish is fresh and tender, sour and salty and slightly spicy, and the lemon is fragrant.