Red tomato seafood
By VicentaLakin
It's been 10 days since New Year's Day in 2016, and it's only been a month since spring. Time's always gone so fast, it feels like nothing's been done. When I was a kid, I wanted to grow up in my twenties, and I was sad and sad! I was in my twenties, and I finally had a fight, and I finally had something to pursue, and the ideal was so big and so small, and it gave me momentum to continue! A red-fired tomato, hoping for a new year
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Steps for Red tomato seafood
1
Materials: Red tomato, red-eye, masulilla cheese, carrots, corn, cassava, crabs. (Carrot corn and cucumbers are not used to show so much on pictures, only a half)
2
Red-faced catfish go to the belly of the fish, wash it clean
3
I've been cleaning fish for about 10 minutes
4
Take off the corn
5
Carrot cut to Ding
6
The sweet potatoes cut to the skin
7
Tomato cut out a little lid with a sculptor or a knife, and dug it with a spoon. Heart
8
Burn a pot of water and burn the corn carrots to the end. Fan
9
I'll put the fish in the pot, add the wine, boil it till it's dead
10
Fish is taken out, chopsticks are scraped up with fish tails, fish is removed
11
Fish to pieces in a big bowl
12
Add a proper amount of carrot corn and sweet potatoes, salty and salty
13
Join the masuri cheese platter
14
Put 13 miles of pie in the tomatoes
15
Put it in a pre-heated oven of 200 degrees for 5-8 minutes