Fish and tomato violet soup
By VicentaLakin
It's been clear these days, and I'm in the mood! It's still cold, but it's still cold in the house, and the day before yesterday it's made of fish rounds, tomatoes, pickles, lettuces, and a pot of my family's unsatisfied warm soup, which used to be cooked with tomato eggs, and once in a while it's really good, and it's not soft, it's raw. A few fish rounds, a little lettuce, and a bowl of plain soup with a lot of color
Recipe Recommendations
- tomato one
- Homemade fish balls appropriate amount
- eggs of 2
- lettuce 1 small pellet
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- balsamic vinegar appropriate amount
- sesame oil appropriate amount
- corn oil appropriate amount
- chopped chives appropriate amount
- ginger slices appropriate amount
- laver appropriate amount
- corn starch appropriate amount
- steamed fish oyster sauce appropriate amount
- water appropriate amount
Steps for Fish and tomato violet soup
1
Prepare raw materials, tomato washing, raw vegetables cleaning, violet food cutting, onions washing clean and shredding, ginger to skin slices
2
(b) Hot boilers with hot oil, and a little fire with ginger chips
3
(a) Fire in the flames of tomatoes and soup in the tomatoes
4
Put it in round fish
5
Put in a proper amount of hot water (best soup)
6
When the soup's open, it's a proper amount of steamed fish oil
7
(a) Put a proper amount of vinegar in it
8
Corn starch is put in an appropriate amount of clean water, and then swiped into the soup
9
Eggs are scattered, slowly pouring into the pan along the coil, into egg flowers
10
Cut the lettuce and put it in the pot
11
(b) The pickles are placed in the pot
12
(b) Placing adequate salt mixing
13
Put them in pepper powder, chickens, oils, and then shut the fire. Put them in a smudge of onions