Lemon Row-freshness in Spring

Name: Lemon Row-freshness in Spring
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 slices Big row; 1 capsule lemon; 100G crystal sugar; 200ML water; Some black pepper powder; Some salt

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The refreshing scent of lemon smells very pleasant, whether in baking or dessert. Now that the weather is getting warmer, I want to make some dishes with fruits. There are many varieties of fruits that can be used in dishes, such as cranberries, oranges, lemons, apples, cantaloupes, etc. Adding some fruits to the meat does not feel very greasy.

I was going to make a lemon row this day and my husband just came back from get off work and asked him to show his creativity, so he cut the orange to make a fish; when there was spinach at home, he used the root of spinach as seaweed. The overall feeling is still very good.

You don’t need to cook the lemon sauce with lemon zest. I don’t know that the lemon zest is so crystal clear after it is cooked. What attracts me the most is the fish on the plate; the lemon zest is not the big row. The taste of lemon curd tastes a bit bitter, and a whole large row is enveloped by the aroma of lemon; it can be said to be sweet but not greasy.

Lemon tastes sour, but it tastes naturally when used in proper cooking. And lemon has a very good effect. In addition to helping digestion, it can also remove excess toxins in the body; besides lemon juice can be drunk, lemon zest is regarded as a "treasure" by baking lovers. It is used when making cakes or biscuits. Add lemon peel to add fragrance. "

Ingredients

5 slices Big Row
1 capsule Lemon
100G Crystal Sugar
200ML Water
Some Black Pepper Powder
Some Salt

Lemon Row-freshness in Spring

1. Pat loose on both sides of the large row with the back of a knife, add appropriate amount of salt and black pepper to marinate for 30 minutes; peel the lemon zest with a fruit knife and cut into shreds, and cut the lemon pulp into small pieces for later use.

2. Put rock sugar, water, and lemon shreds in a small pot.

3. Bring to a boil on medium heat for 15 minutes.

4. After 15 minutes, add the lemon pulp and cook until the sauce is slightly thick.

5. Turn off the heat and set it aside.

6. Put the right amount of oil in the pot and fry the large rows over medium heat.

7. Fry the large row on both sides until golden brown.

8. Take out the excess oil and pour the cooked lemon curd into the pot.

9. Put the fried large row into the medium heat and cook until the lemon juice thickens and then turn off the heat.

Tips:
-The taste of lemon zest is a bit bitter after cooking, so it is not recommended to reduce rock sugar.

-The large row should be loosened with the back of a knife, otherwise the taste will be hard.