The practice of tomato Qingjiang fish hot pot is complete

This is a pot of tomato fish hot pot time, the method is simple, the family stays up late at night to catch up on dramas, get such a pot, delicious and not afraid of fat.

Ingredients. Diamond tilapia fillet 700g.

250 grams of cabbage.

Lotus root 1 knot. 150 grams of broccoli.

Accessories. 1 bag of tomato hot pot ingredients.

Onions to taste. Ginger to taste.

Step 1: A complete list of tomato fish hot pot recipes.

Sea bream fillet. Step 2: Tomato Fish Hot Pot Preparation **.

Slice with an oblique knife. Add salt and pepper and marinate for 10 minutes.

Step 3: A home-cooked recipe for tomato fish hot pot.

Blanch the broccoli in boiling water and set aside.

Step 4: A simple recipe for tomato fish hot pot.

Stir-fry the minced ginger and onion in a pan with a little base oil.

Step 5: How to eat tomato fish hot pot.

Add the tomato hot pot ingredients.

Step 6: How to cook tomato fish hot pot.

Stir-fry for one to two minutes to allow the hot pot ingredients to fully flavor out.

Step 7: How to fry tomato fish hot pot.

Add a liter of water to a boil, then add the cabbage.

Step 8: How to cook tomato fish hot pot.

Cook for about five minutes until the cabbage is tender.

Step 9: How to stew tomato fish hot pot.

Add the marinated fillets and cook for about five minutes.

Step 10: How to stir-fry tomato fish hot pot.

Add the lotus root slices and cook for one to two minutes.

Step 11: How to stir-fry tomato fish hot pot.

Add a few broccoli flowers to garnish the color. Eat it out of the pan.

Finished product drawing. Cooking skills.

First of all, we can cut the fish into small pieces, then marinate it with salt for 10 minutes, and finally put it in a hot pot to cook it and eat it, which is particularly delicious.

Hello, this tomato you can put in the pot and fry it, and then this fish, put that tomato on top of it to cook is very delicious.

Qingjiang fish hot pot.

If you want to eat fish today, there happens to be something for sale, and there is also the Haidilao hot pot base that I bought before. I chose Qingjiang because there are no thorns and it is still tender.

Appropriate amount of salt.

Garlic 3 cloves.

Oil to taste. Qingjiang fish catty.

2 dried shiitake mushrooms.

4-5 dried fungus.

Potatoes 1 pc.

1 bundle of spinach.

Ginger 3 slices. Light soy sauce to taste.

Starch to taste.

1 pack of enoki mushrooms.

The practice of Haidilao Qingjiang fish hot pot.

Making this dish is actually very simple, you just need to process and cut the fish into slices, the potatoes into slices, and the spinach enoki mushrooms to the roots and wash well. But the side dishes are casual, and the two of them really can't eat so many ......

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Soak the fungus and dried shiitake mushrooms in boiling water. Wash the sliced fish, put it in a container, pour cooking wine to remove the smell, add a small amount of salt to taste, and a small amount of starch to make it tender and marinated.

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Pour boiling water into the shabu-shabu, add various spices, and Haidilao base. The taste is still good.

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Tips for beginners, in fact, I think the difficulty of this dish lies in cutting the fish fillet, which really took me a lot of effort! But it's worth it, and when you still have a little pickled fish, you have to massage the fish with your hands!

Ask the fishmonger to slaughter the fish and open it in the middle.

The fish body and fish maw touch the salt and cooking wine, and marinate slightly.

After wiping off the water with a towel or kitchen paper, fry or fry it in an oil pan to set the skin in another oil pan, add green onions, ginger, garlic, peppercorns, ingredients, cinnamon, chili pepper, and stir-fry slightly. Once fragrant, pour in water, add the curry cubes and cook slightly.

Fill the hot pot with onions and potatoes, top the fish, and pour in the soup.

After boiling, change to low heat, put in shiitake mushrooms, potatoes, chiba tofu, etc., pour in green garlic and minced shallots, and then keep boiling, and successively add other vegetables Qingjiang fish is a good choice for making boiled fish, Qingjiang fish is delicious, rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients. The gluttonous Xiaojiang River originates from the Qingjiang River, a tributary of the Yangtze River, and is a pollution-free mineral water breeding system throughout the whole process to ensure the taste of the original varieties. Ingredients:

Fresh fish, bean sprouts, lettuce, astragalus, wolfberry, chives, ginger, eggs, starch, pepper, salt, pepper, chicken essence, dried chili.

1.Astragalus and wolfberry are soaked in boiling water for 5 minutes and then filter the residue for later use, and the water after soaking is retained for later useTake the egg whites and cut the dried chili peppers into sections.

3.Remove the bones and flesh in the middle of the fish, cut it into thin slices, and rinse it repeatedly with water until the water is clear4Marinate the fillets with salt, pepper and egg whites for 10 minutes, add 3 teaspoons of starch and set aside

Put oil in a pot, add shredded ginger and green onion and fry until fragrant, then add fish bones and stir-fry well, then pour in the water soaked in astragalus and bring to a boil.

Qingjiang fish is so delicious, today let's talk about 2 ways to make Qingjiang fish.

Buy 2 Qingjiang fish today, let's make Qingjiang fish to eat. The black Qingjiang fish, without the smooth and smooth skin of fish scales, is first taken to wash, cleaned the internal organs, and then taken some accessories. Buy a piece of tofu, cut it into small pieces, buy a few chives and cut it into small pieces, cut a few slices of ginger, cut the green onion into sections, cut the millet pepper into sections, and take a few large ingredients for later use.

First of all, make a stewed Qingjiang fish, cut the cleaned Qingjiang fish into sections, cut about half an inch wide, and then start to make Qingjiang fish. Turn on the induction cooker and put the pan, put the oil to heat, then put in the big ingredients and burn until the big ingredients are fragrant, then put the cut green onions, ginger, garlic, millet peppers and continue to burn, put a little soy sauce, oyster sauce, a little salt, and then pour boiling water, put the cut Qingjiang fish in the pot, put the accessories in the small pieces of tofu cut, cover the pot and burn for about 15 minutes, turn off the fire, put the cut chives, and a pot of fragrant stewed Qingjiang fish is ready.

Taking a sip of the fish soup is delicious, with a faint fragrance, I can't help but eat it, the fish meat is soft and delicious, and it is really delicious that cannot be expressed.

Try to make another braised Qingjiang fish, or prepare those dietary treatments, first cut the Qingjiang fish into segments and fry them in an oil pan until the Qingjiang fish section is browned on both sides, remember not to flip the fried Qingjiang fish casually, because the Qingjiang fish meat only has a large bone spur.

Put the fried Qingjiang fish in a wok, put the green onion, ginger, garlic, millet pepper, pour in hot water and then put a little salt, and put it according to your taste. Boil the water, then put the chopped tofu cubes in the pot, cover the pot and cook for 10 to 15 minutes until it is cooked.

Another delicious braised Qingjiang fish is ready. There are many ways to make Qingjiang fish, such as grilled Qingjiang fish, which is also a particularly delicious and delicious food.

First of all, process the green shrimp, remove the head, shell and shrimp line of the fresh shrimp you bought, and then rinse the dirt that may remain, and then drain the shrimp to dry some or use kitchen paper to absorb the water;

The next step is to make the crispy and tender shrimp slippery to the point of springy teeth, put the dried shrimp on the cutting board, and then press the shrimp with a knife, the knife surface and the cutting board are about 30 degrees angle, keep this angle to push the knife and scrape the shrimp into a paste;

When the novice operator or one by one to scrape slowly, in fact, the way to master the output is very simple, after all the shrimp are scraped into a broken paste, knock with the back of the knife to make the thickness of the whole shrimp paste uniform, knock until the shrimp paste is a little sticky, slightly glued like the state is almost the same;

Then put the shrimp paste into a bowl, add egg white, 5 ml of cooking wine (if you are sensitive to the fishy smell of fish and shrimp, you can consider adding another 1 gram of white pepper), 2 to 3 grams of salt. The next step is the "iron rule of stirring": stir in one direction until the shrimp paste is thick and strong, and it will not be easy to tip over with a chopstick in the middle;

Finally, put the prepared shrimp slip in the refrigerator for a while and you can use it, whether it is hot pot, soup or other ways to eat, it is extremely elastic and smooth, and even the taste can be said to be crispy and tender.

Ingredients for tomato fish hot pot.

2 tomatoes and 1 grass carp (about 2·5 catties).

Onion to taste, onion to taste, ginger and garlic to taste.

Appropriate amount of light soy sauce and appropriate amount of salt.

Peanut oil to taste.

Tomato fish hot pot preparation.

Step 1: Prepare the ingredients: cut the tomatoes into cubes, shred the onion, cut the green onion into sections, flatten the garlic, and slice the ginger. Prepare peanut oil, sesame pepper, salt, flavor, pepper.

Step 3: Clean the grass carp, slice it into fillets, and put cooking wine and a small amount of salt to make it taste.

Step 4: Heat the pot, add an appropriate amount of peanut oil, add the onion, green onion, ginger, garlic and pepper and stir-fry until fragrant.

Step 5Add tomatoes and stir-fry, add an appropriate amount of salt, and stir-fry until the soup appears.

Step 6Add the stock or boiling water, bring to a boil, add the fish head and fish bones and cook for 3 minutes, add a small amount of salt and pepper, add the fish fillet, and cook immediately. After eating the fillet, you can add staple foods such as noodles.

Cooking tips for tomato fish hot pot.

It is best to use salt and cooking wine in advance to taste grass carp slices, and add some pepper and pepper to the hot pot will be more delicious!

Tomato fish hot pot.

The sourness of tomatoes and the tenderness of fish are a perfect match! It is best to choose black fish for fish, which is not only nutritious, but also has fewer spines, which is suitable for children, ladies and the elderly.

Ingredients: 4 tomatoes.

Ginger several slices of tomato paste in half a pack (Heinz bag).

4-5 tablespoons of cooking wine.

2-3 cloves of garlic.

Salt to taste a handful of chives.

Oyster mushrooms to taste.

Blackfish a.

Various hot pot shabu-shabu appropriate amounts.

Corn a.

Tomato fish hot pot preparation.

Wash the fish, cut the fish into thin slices, put the bones and heads together, and boil the fish soup. Slice the fish together.

To make the fish broth: a few slices of ginger and a handful of chives. Ginger, corn, fish head and fish bones in a pot under cold water, when the water is boiling, add the chives and mushrooms. Reduce the heat and simmer for an hour and a half. That's it.

Marinate the fillet: Add an appropriate amount of cooking wine, light soy sauce and starch to the fillet, at least an hour. In the back, the hot pot can be directly shabu-shabu.

Stir-fried tomato base: add oil to the hot pan, add green onions, ginger and garlic, stir-fry to bring out the fragrance, put in the chopped tomatoes, add a spoonful of white sugar, an appropriate amount of salt, stir-fry, stir-fry for a while, stir-fry the sauce, and then add half a package of tomato sauce, stir-fry evenly. Remove from heat.

Hot pot: Put the fried tomato base into the hot pot soup pot, add the boiled fish broth, and prepare the dipping sauce with sesame paste. Start shabu-shabu with a variety of dishes. The taste is fresh and sour. All in all, fabulous!

Tips: When making fish soup, add ginger to cold water, and the effect is very good. Try to use fish with fewer spines, such as blackfish. Tomato sauce can be put more if you like to eat sour, and less if you don't like to eat sour.

Tomato fish hot pot recipe oneMaterials:

Blackfish 1250 grams.

2 tomatoes. Ginger, garlic, cooking wine, salt, white pepper, sugar, chicken essence, vegetable oil, tomato paste.

Method:

1.Cut the fish into large thin slices, shave the fish head in half, cut the fish bones into sections, and marinate the fish head and bones in cooking wine (slightly more), salt and white pepper for 20 minutes.

2.Cut the tomatoes into cubes, slice the garlic and mince the ginger.

3.Put oil in the wok (slightly more oil), when it is hot, add the minced ginger and garlic slices and stir-fry until fragrant, then put in the tomato pieces, and stir-fry for 2 minutes.

4.Pour in the tomato paste, stir-fry over medium-low heat until the sand turns, about 10 minutes.

5.Pour in two bowls of water and bring to a boil (the water must not be put too much, it will not taste good).

6.Add an appropriate amount of chicken essence, salt, white pepper and sugar.

7.Then pour in the fish bones and cook for about 5 minutes.

8.Put in the fillet and slide it off.

9.When the fillets turn white, sprinkle with chopped green onions and serve.

Tomato fish hot pot recipe twoIngredients: 1 black fish, 200 grams of tomato, 50 grams of tomato paste.

Excipients: green onion and ginger, salt, chicken essence, pepper, cooking wine.

Method:

1 Prepare the ingredients to be used.

2 tomatoes, diced.

3 slices of good fish fillets marinate with cooking wine, salt, pepper, green onion and ginger for 10 minutes, remove the green onion and ginger, add egg white and starch and mix well.

4 Heat oil in a pan, add fish heads and bones, and fry for 1-2 minutes.

5 Pour in hot water, add green onion and ginger and cook over medium heat for 30 minutes. Remove the bones and head. Keep the original soup.

6 Stir-fry in another pan, add oil, add diced tomatoes and stir-fry evenly.

7 Stir-fry over low heat until the tomatoes are soft and sandy.

8 Add tomato paste and continue to stir-fry until red oil is available.

9 Add the fish head broth and bring to a boil.

10 Put the marinated fillets into the pot one by one.

11 Bring to a boil over high heat, add salt and chicken essence to taste.

12 Pour into a small hot pot and serve as heated.

Material. Monkfish, tomato, lemon, purple onion, baby potatoes, olive oil, white wine, black pepper, sea salt, coriander, pine nuts, whipped cream.

Method:1. Prepare the tomato salad first: chop the tomato and purple onion, add 1 lemon juice and stir well, and let the celery stand for more than half an hour;

2. Filter the excess water, add sea salt, black pepper, olive oil, coriander, stir well and set aside;

3. Heat a frying pan and roast pine nuts;

4. Wash the potatoes and cook them, then add black pepper, sea salt and a small piece of butter and mix well and set aside;

5. Take another pan and pour a little olive oil, add a piece of butter and heat; (The purpose of adding olive oil is to prevent the butter from turning black due to heating).

6. Fry the fish over medium heat until both sides are slightly golden brown; (Heat the plate in the microwave beforehand so that the food does not lose its flavor due to the immediate colding).

7. Add a little whipped cream and a small half cup of white wine and a pinch of sea salt to taste and heat;

8. Place the fish, tomato salad and potatoes on a plate, sprinkle with roasted pine nuts and cream sauce and enjoy.