How to cook longli fish for babies

Longli fish has high nutritional value and is very popular. It is also good for digestion and is one of the most famous fish in the deep sea. Longli fish can be cooked for babies at ordinary times because the fish meat is very tender and has few bones. There is no need to worry about small bones getting stuck in the baby's throat. When cooking, you can pair it with vegetables, pay attention to less oil and salt, and keep it light.

Colorful Vegetable Longli Fish Ingredients: Longli Fish

Ingredients: Shiitake mushrooms, diced colorful vegetables (carrots, green beans, corn)

Seasoning: oyster sauce, sugar, cornstarch

Method 1. After the longli fish is completely thawed, cut it into pieces;

2. Heat oil in a pan and fry the longli fish fillets on both sides until golden brown. Transfer to a plate and set aside. PS: It is recommended to use a flat non-stick pan for frying fish, which is convenient.

3. Soak the mushrooms in warm water in advance, stir-fry them with the colorful vegetables in a pot for a while, then pour in clean water and boil;

4. Season with oyster sauce and sugar, and finally thicken with cornstarch water and pour over the fried longli fish.

Tips: Longli fish is sold in the frozen section of supermarkets. It has no bones and the meat is delicious.

Introduction: Longli fish is a high-quality marine fish that has the effect of resisting atherosclerosis, is beneficial for preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory. It is also particularly suitable as a health care product for office workers who face computers all day. Longli fish is delicious, has few bones, and has a smooth texture. The fish meat can be cooked for a long time without becoming tough and has no fishy or peculiar smell. It is high in protein and rich in nutrients. It has always been a top-quality product for consumers in coastal areas of China to entertain guests. Ingredients: 500 grams of longli fish, a little cordyceps flower (optional), 1 egg, and appropriate amounts of oil, ginger, onion, starch and salt.

Method 1. Use the back of a knife to smash the longli fish into fish glue, add onion and ginger water, salt, starch, egg white and oil and beat until firm.

2. Make the fish balls, put them in cold water, turn to high heat, and simmer on low heat until cooked.

Tomato sauce: 2 spoons of tomato sauce, 7-10 spoons of water, 1 spoon of sugar, 1 spoon of white vinegar, 1 spoon of starch.

Method 1. Defrost the longli fish at room temperature, cut into strips about 1.2 cm wide, mix with cooking wine, salt, pepper powder and ginger powder, marinate for ten minutes.

2. Take a plate and pour some flour into it; mince the garlic and set aside;

3. Put more oil in the pan than usual for cooking, heat it to 80% hot, dip the marinated fish strips in flour one by one, put them into the pan and fry until both sides are golden brown, then take out and place on a plate.

3. Do not discard the oil used to fry the fish. Wash the pan or use another pot to boil tomato sauce: put a spoonful of oil in the pan and heat it to 30% hot. Pour in the minced garlic and stir-fry until fragrant. Then pour in the pre-prepared tomato sauce. Cook over medium-low heat until the sauce bubbles and becomes thicker. Pour it on the fried fish fillets.

Tips 1. After thawing, the longli fish is relatively soft and fragile, so do not cut the fish strips too thin, and be gentle when dipping them in flour;

2. When frying, make sure one side is golden brown before frying the other side. Do not turn the fish frequently in the middle to avoid breaking the fish fillet.

3. The tomato sauce I mentioned is just an approximate ratio. You can adjust it according to your taste. It doesn’t matter if you put more water. At most, you can cook it for a while longer. If it is too thick, it will coagulate when it is put into the pot and you may not be able to pour the sauce.

4. The spoon I use is the porcelain spoon we usually use to drink soup.