Tomato willows
By VicentaLakin
The first test of the tomato willow, which had not been done before, moved almost the Liao Ning version of the pot making method to fish, but the duration of the blast was reduced by the fact that the fish was more curing. But when you get out of the pot, it's soft, it's full, and you don't want to just eat it right away. It's the food photographer's fault, but it doesn't matter. It'll be late for the dinner. Red and bright tomato juice covered in bright yellow fish bands, with bright eye drops of sesame and a sprouts of fruit and vegetables, will be very good for your dinner table
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- senior
Steps for Tomato willows
1
When the fish is cleaned up, only two whole pieces of fish are taken。
2
Remove the fish skin。
3
Cut the red-coloured fish spinal flesh and the stingy parts。
4
The remaining unstabbing parts of the fish are cut into striped willows。
5
Put salt, white pepper powder, wine, evenly caught, 10 minutes still。
6
Cut the oranges and cucumbers and decorate them。
7
Onion wash, cut Tiny。
8
2 spoons of tomato sauce, 2 spoons of sugar, 1 spoon of vinegar, 6 spoons of water and 5 grams of starch。
9
In the basin, 110 grams of starch were inserted into the basin, and on several occasions a suitable amount of cool water was added, which felt like a piece of it when it was caught, but then it was brought down。
10
Put one-two spoons of oil in it。
11
Put it in the willows, grab it evenly。
12
When oil is poured into the pot in appropriate quantities, and when the temperature rises so that an onion is put in and a dense little bubble is added, about one third of the fish willows are placed in the pot, which will be recovered as soon as they reach a fixed shape. The remaining willows will be blown up twice。
13
Once the temperature rises, all of the fish will be released once, with about 20 seconds to depth。
14
Get the fish willows out of the oil。
15
The boiler is filled with oil of appropriate quantity, when the temperature rises, the fire is turned down, the onions are put onions, the scent is made up, the ketchup is put in, the two spoons of tomato sauce are laid down, and the rice is set。
16
Put it in the willows, a little vinegar, even fire, sesame, and a plate。Tomato willows Make Tips
1. The fish meat weight refers to the net weight used for making the fillets; the purchased grass carp weighs approximately 1300 grams.
2. The dark red meat along the spine is very fishy and should be removed and not used.
3. When preparing the sauce, the ketchup color will become lighter after adding starch. Adding some extra ketchup during the final stir-frying will make the color redder.
4. Adjust the amount of seasonings in the sauce according to your own taste. The vinegar will evaporate somewhat during the stir-frying, so add a small amount at the end to enhance the flavor.
5. Fish meat cooks easily. Do not put all the fish fillets in at once during the first frying; fry one-third first, then finish frying the rest in two batches so that the cooking is consistent. If they stick together during frying, use chopsticks combined with a slotted spoon to separate them. For the second frying, put them all in at once and fry until colored.