Chinese Food
The most detailed crispy roasted Longley fillet is fat free
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Dragonfish is a kind of fish fillet sold in the supermarket. I've seen it for several times, and I feel like I'm not fat. I'm going to buy it back. I'm going to try the oven baked oil-free, so I don't have any burden. The breadcrumb I use has its own seasoning of salt, MSG, black pepper, etc. you can look at the picture. It's more convenient. Of course, if you don't like it, you can add seasoning after cutting the fish fillet and marinate it yourself I don't think it's good to put seasoning in if I'm afraid of being fat
Cooking ingredients
Cooking Steps
Step1:It's because the seasoning from this family has been mixed in the breadcrumb, so let's look at our own situatio
Step2:This is the thawing Longli fish fillet washed in the water and then changed to hydrolytic jelly. It was supposed to be completely defrosted. After cutting it, it was found that it was better to cut it when the half of the thawing was not needed, and then all the cuts were completely defrosted
Step3:I forgot to take the picture of wrapping. It's the sliver wrapped with starch and egg liquid, then rolled in the egg liquid, then thrown into the breadcrumb and rolled in a circle. OK. As for how to cut the sliver of the dragonfish, I won't just cut it all in the middle and cut it sideways on both sides
Step4:Put the tray in the oven. I'm afraid that it will be heated unevenly up and down when I use the baking tray. So I spread a layer of tin paper on the baking net, but there is no tin paper or other reasons to choose the baking tray. It's OK to turn it over
Step5:Well, I'm sorry that the finished photos are not good
Cooking tips:There are skills in making delicious dishes.
