鲜龙眼多做成热菜,既可制成甜味的,又可制成咸鲜味的,适用于蜜汁、拔丝、蒸、炒、熘等烹调方法。一般用炒、炸、熘等方法做菜时,均要在鲜龙眼肉表面挂匀糊,以防浆液散失;用拔丝和蒸的方法时,大多要酿上甜馅;另外,也可在鲜龙眼内酿上荤料馅,经挂糊油炸再熘制成菜。下面,我就给大家介绍几款龙眼菜。 Fresh longan made more hot dishes, both made of sweet, but also made salty flavor, suitable for honey, Roberts, steamed, fried, razor and other cooking methods. Generally fried, fried, stir-fry and other methods of cooking, all in the surface of fresh longan hanging even paste to prevent the loss of slurry; with wire and steaming methods, most of the stuffed stuffing on the sweet; In addition, but also fresh Longan Stuffed Stuffed Stuffed Stuffed Stuffed Stuffed Pieces Below, I will introduce several longan dishes.