Basic introduction to Longli fish. The scientific name of Longli fish is Semi-glossus sole. It belongs to the order Plaiceiformes, Glossulaidae, and Glossus sole. It is commonly known as "Longli", cow's tongue, sole order, sole plate, sole, fine scale, and sole rice. It is a warm

Basic introduction to the dragon fish

The scientific name of the dragon fish is semi-smooth tongue sole , which belongs to the order Plaiceformes , Glossidae , and the genus Glossula. It is commonly known as " dragon crab ", cow tongue, sole order , Sole board, sole, thin scale, sole rice. It is a warm-temperature offshore large-scale bottom fish that lives and inhabits the offshore areas of China all year round. It has the characteristics of wide temperature, wide salt content and adaptability to changeable environmental conditions. Semi-smooth tongue sole has a small amount of natural resources, a delicious taste, a high meat yield, and a smooth texture. The fish meat is not aged after being cooked for a long time, has no fishy or peculiar smell, is high in protein, and is rich in nutrients.
Semi-glossus has a flat dorsoventrally and tongue-shaped body. The scales are small, the dorsal fin and anal fin are continuous with the caudal fin, the fin rays are not branched, there is no pectoral fin, there is only a pelvic fin on the side of the eye, connected to the anal fin by a membrane, and the end of the caudal fin is pointed. The individual differences between males and females are very large. The semi-smooth tongue sole has no swim bladder and pectoral fins as an adult, but has a swim bladder and pectoral fins during early development.

The efficacy and role of Longli fish
1. Protect vision
The omega-3 fatty acids in Longli fish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of lens inflammation.
2, enhance memory
The unsaturated fatty acid in the fat of Longli fish can also effectively enhance the human body, memory and immunity.

The nutritional value of Longli fish

1. Longli fish has significant nutritional advantages over marine fish. It contains high levels of unsaturated fatty acids and the protein is easy to digest and absorb. Its muscles are tender, its taste is smooth, and its meat is long-cooked and has no fishy or peculiar smell. It is a high-quality sole fish with high protein, low fat, and rich in vitamins.

2. Longli fish is rich in nutrients, so Longli fish has very high nutritional value. Longli fish has tender muscles and a smooth taste. The fish meat is long-cooked and has no fishy or peculiar smell. It is a high-quality flat fish with high protein, low fat and rich in vitamins. Longli fish is rich in unsaturated fatty acids. The relative content of saturated fatty acid in the fish muscle tissue is 38.2%, and the relative content of unsaturated fatty acids is 54.6%. Docosahexaenoic acid (DHA) helps the human body The growth and development of brain cells, and the prevention of heart disease and various diseases. In the muscles of half-smooth tongue sole, the relative content of this unsaturated fatty acid is as high as 3.2%.

Ingredients details

Main ingredients

Longli fish

Green beans 50g

Black fungus 50g (after soaking)

Carrots 30g

Appropriate amount of green onions

Appropriate amount of ginger slices

Appropriate amount of garlic

Longli fish seasoning

Salt 3g

Rice wine 5g

Starch 10g

White pepper 2g

half egg white

50g starch water (thickening)

accessories

oil a spatula

appropriate amount of water

marinade a spatula

gar fish fillets steps:

Longli fish slices diagonally into fillets, add salt, Mix rice wine, starch, egg white, white pepper, and a small spoonful of oil. Mix well and marinate in the refrigerator for half an hour to add flavor.

Prepare the accessories. Peel the ginger slices, green onion segments and garlic heads and flatten them. Blanch the green beans, drain and set aside. Soak the black fungus in advance, wash off impurities, blanch and drain the water and set aside. Slice carrots.

Heat the oil pan, pour in a spatula of oil, and slide the marinated fish fillets into the pan piece by piece. After setting, stir-fry lightly until the fish fillets turn white, and set aside.

Leave the bottom oil in the pot, first add the ginger slices, onion segments and garlic and saute until fragrant, then add the green beans, black fungus, carrots and stir-fry for 1 minute.

Add appropriate amount of water and cook over medium heat for 2 minutes to make the ingredients delicious.

7

During cooking, prepare water starch, 10g starch + 40g water until there is no dry powder and no precipitation.

8

Taste it, season it according to your own taste, pour the water starch into the pot to thicken it, and quickly stir-fry evenly.

Tips

. Cut the fish fillets slightly larger and thicker. Longli fish has no skin and bones, so it is very convenient to eat. It is suitable for the elderly and children, and there is no need to worry about fish bones.
2. The fish fillets are put into the oil pan one by one to set the shape. After setting, you can stir-fry gently and the fish fillets will not break.
3. Salt has been added when marinating the fish fillets, and the marinade is also salty. My family has a bland taste and did not add any salt. Taste for saltiness before adding salt.