Steamed Longli Fish with Low Calorie Garlic

 

Steamed Longli Fish with Low Calorie Garlic

The steamed Longli fish is super tender, melts in your mouth,

tender and juicy.

1. First, cut the Longli fish into small pieces, marinate for a

while, use onion and ginger to remove the fishy smell, 2

tablespoons of cooking wine, a little salt, and marinate for 15

minutes.

2. Make golden and silver garlic. After the garlic is peeled, it is

cut into minced garlic. Do not play it with a knife or use a garlic

press. The juice of the garlic will stick to the pan and become

bitter. Heat the oil in the pot and smoke slightly, from the next

half of the minced garlic until golden brown on low heat, then

take it out, mix it with the remaining fresh garlic, add a little

salt, and then pour the oil for frying the garlic in the pot. This

garlic is very fragrant. I usually steam eggplant, loofah, fans,

seafood and so on.

3. Garlic and enoki mushrooms and millet are spicy, spread

evenly on the fish, then four in the steamed fish Soy sauce.

Because the minced garlic has salt in it, don't pour too much

Soy sauce on the steamed fish, steam it on high heat for 15

minutes, sprinkle with millet and spicy chopped green onion.

Spanish Potato Baked Eggs

The original version was fried, and the heat was too high.

Let's make a healthy version~ It's not burdensome to eat~

The entrance is soft and glutinous, the combination of

potatoes and eggs is very fragrant, and the taste is softer. You

can mix it with vegetables by yourself. Avoid ingredients that

are too watery or crunchy. This is baked with 6 eggs ▪️

Prepare food~

Half a potato

Half an onion

4 eggs

Moderate amount of milk

A pinch of salt

Practice:

1️. Cut the potatoes into small cubes, cook for about 10

minutes, and taste a soft piece.

2. There must be a lot of eggs, so that the potatoes can be

wrapped, and the egg liquid can be broken up with milk and

some salt.

3️. Put oil in the pan, fry the diced onions and potatoes a little,

and add a little salt.

4. Turn off the heat and pour the egg mixture. Then cover and

lake for about 4 minutes, until all the egg liquid in the pot has

solidified, then pour out the omelette, turn it over on the cutting

board, slide it back into the pot, and base for another 2

minutes;

Tomato and egg konjac silk

Prepare food~

Konjac vermicelli 50g

2 eggs

1 tomato,

Soy sauce

Oyster sauce

Olive oil, salt

Practice:

1. Boil the konjac vermicelli to seven or eighth maturity, and

put it in cold water for later use.

2. Beat the eggs in egg liquid. Cut the tomatoes into small

pieces, put them in oil in a pan, and some salt to kill the juice,

then add water and cook on low heat until the tomatoes are

soft and rotten.

3. Then put the boiled konjac vermicelli into the pot. After the

water boils, slowly pour the egg mixture into the pot. It will

soon become an egg drop. Add two tablespoons of soy sauce,

one tablepoon of oyster sauce, and a little salt to taste and

mix. Evenly to cooking.