How to make tomato fish, how to make tomato fish

Ingredients: 2 tomatoes, 500 grams of herring, 1 tablespoon of salt, 1 tablespoon of cooking wine, a little pepper, 10 grams of egg whites, 2 tablespoons of cornstarch, 2 green onions, 3 slices of ginger, 2 tablespoons of sugar, 2 tablespoons of tomato paste.

The tomato fish is prepared as follows:

1. Wash the herring, remove the fish bones, and slice it.

2. Wash the cut slices, add cooking wine, salt, pepper, green onion, ginger, 10 grams of egg white and 2 spoons of cornstarch, grasp well with your hands, and marinate for 10 minutes.

3. Wash the tomatoes and cut them into cubes.

4. Heat the oil in a pan, add the green onion and ginger to fry until fragrant, and fry the fish bones.

5. Add 2 large bowls of hot water.

6. Cook over high heat until the soup is milky white (about 5 minutes) and set aside.

7. Heat the oil in a pan, add the green onion and ginger to fry until fragrant, and then add tomato sauce to stir-fry until fragrant.

8. Add the fish broth you just boiled, add 1 tablespoon of salt, 2 tablespoons of sugar and a little pepper.

9. Turn on low heat, put in the fish fillets (the fish fillets should be added one by one), after all the fillets, turn on high heat and cook until the fish fillets are cooked (about 1 minute).

10. Finished tomato fish drawing.

Materials: 1 fresh grass carp, 2-3 tomatoes, 1 handful of seafood mushrooms, 1 small handful of coriander, 2 heads of garlic, 1 piece of ginger, appropriate amount of Sichuan pepper, appropriate amount of dried chili, a little white sesame seeds, 1 small bowl of cooking oil, seasoning: cooking wine, salt, pepper, cornstarch.

Preparation: When you buy grass carp, you can process it in the supermarket, shave the fish bones from the head, and leave two whole pieces of fish meat.

1. Shave the fish skin with a knife, change the fish into fish fillets, put it in a bowl, sprinkle a little salt, mix well with white pepper and cooking wine, marinate for a while, then add 1 teaspoon of cornstarch, grasp well and set aside.

2. Wash the tomatoes, remove the stems, and slice them for later use.

3. Wash the seafood mushrooms, cut off the roots, and cut them in the middle for later use.

4. Finely chop the ginger and garlic and set aside.

5. Prepare a few shaved fish bones and boil them into a soup base.

Production: 1. Add an appropriate amount of oil to the pot, pour in the prepared fish fillets after boiling until it is 70% hot, quickly cook, turn off the heat and serve.

3. The oil pot that has exploded the fish does not need to be cleaned, continue to put the fish bones in, add an appropriate amount of hot water (or stock) after frying for a while, boil the fish bones into a soup base, and scoop up the fish bones.

4. Continue to add tomato slices to the soup, boil the seafood mushrooms for a few minutes, add salt and pepper, turn off the heat, put it in a large soup bowl as the soup base, and then spread the cooked fish fillets on top and sprinkle with coriander (if you don't like coriander, you can replace it with shallots).

4. Add a small amount of oil to the pot again, stir-fry the garlic, ginger, Sichuan pepper and dried chili pepper in the pot until fragrant, pour on the fish fillets, and sprinkle with white sesame seeds.

I didn't boil the fillets in this dish, but used oil to fry them, and I felt that the fillets made by this method were more tender.

Prepare a carp and process it, cut the fish into slices, cut the tomatoes into dices, first fry the fish fillets in oil, then pour in water, put the tomatoes down and cook them together, and adjust the taste.

Preface. A colleague said that she cooks vegetables with tomatoes and fish, and is very curious about what it tastes like, so she tried it, and it felt good.

Material. Ingredients: 1 flat fish, 2 tomatoes;

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of liquor, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sugar. Tomato fish.

Wash the fish and use a shavings knife.

Add salt, green onions, ginger, and white wine to marinate for 10 minutes, there is no liquor, you can use cooking wine, my house just doesn't have it.

Heat the pan with cold oil, put the fish in the pan and fry on both sides.

Add green onions, ginger and garlic and stir-fry.

Put the soy sauce. Add the tomatoes, stir-fry and add water.

Once the juice is ready, add the sugar and chopped green onions.

Finally, serve, and you're done.

Tips: You can add red and green peppers, so that the colors are beautiful.

Material. Ingredients: 200 grams of grass carp meat, 150 grams of fresh tomatoes, one egg white, 100 grams of clear soup, 20 grams of cooking wine, 100 grams of refined salt, 25 grams of water starch, 2 grams of monosodium glutamate, 5 grams of green onions, 500 grams of oil.

Method. 1. Wash the fish, cut it into thin slices with a length of 3 cm and a width of 2 cm with an oblique knife, put it into a container, marinate it with 10 grams of refined salt and cooking wine, add egg white and 15 grams of water starch to starch, and set aside.

2. Blanch the fresh tomatoes with boiling water, peel them, remove the stems and seeds, cut them into petals the same size as the fish fillets, and set aside.

3. Put the stir-fry spoon on the fire, put the oil, cook until it is hot, put in the slurry fish fillet, gently scratch it with chopsticks, pour it into the colander when the fish meat is white, and drain the oil.

4. Leave the bottom oil in the original spoon, stir-fry the green onion section slightly, spoon the tomatoes, cook cooking wine, refined salt, monosodium glutamate, clear soup, thicken with water starch, then pour in the fish fillet, turn the spoon upside down, pour in the cooked oil, and put it on the plate.

Preparation of tomato fish.

Wash the fillet, drain the water, add a few drops of cooking wine (don't put too much), dry starch, 1 4 egg whites (no additions. Grasp well with your hands, set aside and leave for 15 minutes.

Wash the green onions, ginger and garlic, cut them and set aside.

Peel the tomatoes (lazy peel method: roast over the fire) and cut into small pieces.

Pour 20 grams of salad oil into the pot, pour in the tomatoes after heating, add 2 grams of salt, if it is a sour tomato, you can add some sugar.

Turn on high heat, stir-fry the tomatoes out of the sand and soup, turn to low heat, simmer for 3 minutes, if you feel that the soup is particularly thick, you can add some water at this time.

Add the ginger slices, (the ginger slices can actually be pulped together when the fish slices are pulped, I forgot before, so this step is added).

Add the fillets and turn off the heat; (suitable for a small number of fillets), use a spatula to push the fillets away until the fillets are completely discolored.

Remove from the pan and transfer to a large bowl; Sprinkle with a little white pepper and pounce the minced garlic and green onion on top of the cooked tomato fish.

Then pour 8 percent hot oil on it, making a "squeak" sound. Tomato fish is done. Let's eat it.

1. Tomatoes must be selected to be ripe and soft, if there is hardness, it may be sour, if it is sour, you can add some white sugar when cooking, if the tomato is hard, cut it into small pieces before frying, or use a blender to beat it into a paste and then fry;

2. There are three important key points for this simplified version of tomato fish to be delicious:

Key 1: Fish fillets need to be pulped in advance; After the fish fillets are washed, drain the water, then add cooking wine and dry starch to grasp the homogenization and make it, and you can also put a small half egg white, so that the fish fillets made by the slurry have a very tender taste;

Key 2: When the pot is in the pot, we can boil a pot of water, put the fish fillets in, and then take them out immediately after the fish fillets change color, and spread the fish fillets in the tomato soup out of the pot; Or you can do the same as here, throw the fillets into the tomato soup pot, then turn off the heat, push the fillets away with a spatula to change color, and then put them in the bowl. If the amount of fish fillet is large, it is suitable for the first method, and if the amount of fish fillet is not much, it is suitable for the second lazy method, remember that a little bit of cooking wine is enough, and it will smell of wine if you put too much.

Key Three:"Squeak! "A squeak: squeak refers to pouring oil, pouring minced garlic and green onions on the prepared tomato fish, and then pouring 8 hot oil to make a "squeak" sound, and at the same time, the fragrance of onion and garlic is immediately diffused.

Ingredients: 1 tomato, 2 fish.

Excipients: 1 teaspoon peanut oil, 1 teaspoon salt.

1. Heat the oil in the pan and add the tomatoes and fry the red oil.

2. Add water to cover the tomatoes, add salt and bring to a boil.

3. Add the washed fish, cover and cook for 7 minutes.

4. Sprinkle with chopped green onions at the end.

5. Put it out of the pot and put it on a plate, and the tomato fish can be made.