Tomato-stuttering, red fish
By VicentaLakin
IT'S GOOD FOR EVERYONE TO EAT TOGETHER, SO TODAY WE'RE GOING TO TALK ABOUT TOMATO-STUTTERING AND RED FISH. THE FOOD IS ABUNDANT, AND THE RED FISH IS RICH IN A VARIETY OF FATTY ACIDS, VITAMINS A AND D, GLYCERINE ETHER, STEROIDS AND FISH PROTEINS, AND IS ALSO RICH IN SELENIUM. PEOPLE EAT TOGETHER, THEY CAN FULLY REPLENISH, THEY CAN TASTE WELL AND CAN BE USED BY MANY。
Recipe Recommendations
- tomato of 4
- Tricholoma of 6
- Hongfuyu art. 2
- garlic cloves appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- ketchup appropriate amount
- soy sauce appropriate amount
- egg white appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Tomato-stuttering, red fish
1
The red fish that was bought from the moo cat was cut into pieces and then picked out with salt and glue, wine, starch water, and eggnogs, respectively, into slurry pickles; tomato boiled water and then cut the skin, mushroom slices, garlic slices。
2
The pot is hot and oily, the garlic fragrance is poured into the tomatoes, a little more ketchup is added to the ketchup, and sugar is added to the sour smell, and the tomato is made softer。
3
Pour boiling water, burn it, put mushrooms, give salt, and keep burning the fire。
4
A pickled piece of fish can all fall into a light chopstick and boil it. The disadvantage is that a pickled egg starch makes the bottom a little tumbler. I'm not afraid of trouble, like cooking fish with water, creating another pot with enough water to boil, and burning the fish in a batch to make the fish。
5
Over a cool water。
6
And finally, we'll put the red fish in the tomato soup, so the soup is clean. I'll put some raw smoke in the pot, and then I'll have a little boil。