Tomato bass
By VicentaLakin
CAN WE EAT TOMATOES AND SEAFOOD TOGETHER? THIS IS A MATTER FOR CLARIFICATION. REPEATED SEARCHES, AND MY OWN UNDERSTANDING, HAVE FINALLY COME TO THE CONCLUSION THAT IT IS IMPOSSIBLE! SEAFOOD IS NOT CONSIDERED TO BE CO-EATING WITH VEGETABLES AND FRUITS CONTAINING VITAMIN C, SUCH AS TOMATOES, ON THE BASIS THAT SEAFOOD CONTAINS A CERTAIN AMOUNT OF CHEMICAL ELEMENT ARSENIC, WHICH REACTS CHEMICALLY WITH VITAMIN C, PRODUCING A TRIPLE PRICE OF ARSENIC, I.E. ARSENIC. THE REALITY IS THAT — THE PURIFIED VITAMIN C AND THE PENTAVALENT ARSENIC (THE FOLLOWING ARE FROM THE NETWORK) HAVE THE POTENTIAL TO TRANSFORM THE PREVIOUSLY NON-TOXIC PENTAVALENT ARSENIC INTO TRIVALENT ARSENIC IF IT IS CHEMICALLY CATALYTIC IN THE LABORATORY ENVIRONMENT. THE HUMAN BODY, IN TURN, REQUIRES A LARGE COMBINATION OF ARSENIC AND VITAMIN C TO MAKE THIS POSSIBLE. THE COUNTRY NOW HAS STRICT CONTROL OVER ARSENIC INDICATORS, AND ARSENIC IN SEAFOOD IS MOSTLY ORGANIC ARSENIC, WHICH CAN SOON BE RELEASED WITH LITTLE TOXICITY. WHAT IS THE CONCEPT OF VITAMIN C TAKING MORE THAN 500 MILLIGRAMS OF VITAMIN C AT ONCE, UNLESS YOU EAT A VERY LARGE AMOUNT OF SEAFOOD WITH A SERIOUS SOURCE OF CONTAMINATION? THE EQUIVALENT OF 10 ORANGES, MORE THAN 1,500 G GREEN LEAF VEGETABLES, 50 APPLES, AND ALSO 500 MILLIGRAMS OF VITAMIN C WITHOUT HEAT PROCESSING, IS ONLY POSSIBLE AND NOT ABSOLUTE. THAT MEANS YOU EAT A FEW KILOS OF HIGHLY CONTAMINATED SEAFOOD, WITH A LARGE DOSE OF VITAMIN C SUPPLEMENTATION, OR YOU EAT 10 ORANGES IMMEDIATELY. MY UNDERSTANDING — EVEN “SUICIDE” IS LIKELY TO BE DIFFICULT TO ACHIEVE TO THIS EXTENT. MOREOVER, I HAVE PUT TOMATOES AND SEAFOOD TOGETHER, OFTEN WITH FRESH TOMATOES WITH KETCHUP AND SCRIBBLING, WHICH HAVE DESTROYED THE DECOMPOSITION OF VITAMIN C. WHY DO YOU EAT VITAMIN C LIKE THIS? - BESIDES DELICIOUS, THERE'S TOMATOES. WHAT'S TOMATO ERYTHROMATIC? WHAT DOES IT DO? - GO CHECK IT OUT YOURSELF, AND YOU'LL BE SURPRISED! WE'VE HAD ENOUGH STEAMED FISH, RED ROASTED FISH, FRIED FISH, AND BOILED FISH. IN FACT, IT'S MAKING FRESH FISH CHOPS, A LITTLE PICKLE, COOKING IN A THICK KETCHUP SAUCE, COLORFUL, SWEET, TASTEFUL, DEFINITELY DIFFERENT FISH-EATING EXPERIENCE
Recipe Recommendations
- bass art. 1
- tomatoes of 2
- ketchup 5 tablespoons
- cooking wine 1 tablespoon
- salt appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- green onion appropriate amount
- hot water appropriate amount
- edible oil 1 tablespoon
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Tomato bass
1
(b) Slurpfish washes their chops, washes them again with fresh water when they are thin, and drains the water with disinfection towels or kitchen paper
2
(a) Put fish chips into large bowls, with wine, salt and a few gingers, and grab a pickle for a moment
3
Tomato cut Tiny, onions sliced, onions cut flowers, tomato sauce ready
4
Pick up the frying pan, heat it up, and blast the onions
5
(b) Tomatotine, which is covered in fire and is constantly squeezed with pot shovels
6
To the ketchup
7
(b) Enter ketchup and continue the fire into the red juice
8
(a) The addition of a suitable amount of open water
9
After the fire is boiled, an appropriate amount of salt sugar is added
10
(a) Down into the fish tablets a piece of fast and evenly laid in the soup juice
11
Don't roll over. Press the fish pieces gently with a pot shovel into the soup; the fire opens
12
Turn off the fire and throw a few onions, that's all。