Blue tomato cod soup
By VicentaLakin
NAUTILUS, COMMONLY KNOWN AS TAI OR KOREAN MING TAI, IS AN IMPORTANT SPECIES OF COD AND IS WIDELY DISTRIBUTED IN THE NORTHERN PACIFIC OCEAN. WILD COD FROM THE DEEP SEA OF ARAS: FRESH, FINE, NUTRITIOUS, RICH IN A VARIETY OF AMINO ACIDS AND TRACE ELEMENTS, HIGH PROTEINS AND LOW FAT, TESTED BY A PROFESSIONAL X-RAY, TO MINIMIZE THE EFFECTS OF FISH STINGS, DECORATED BONES, LEAVING THE FRESHEST PIECE OF FISH MEAT, IS THE MOST SUITABLE PLACE FOR THE ELDERLY, ESPECIALLY SMALL CHILDREN, TO EAT REGULARLY, AND TO COOK SOUP WITH TOMATOES, NOT ONLY FOR FOOD, BUT ALSO FOR IMMUNITY AND INFLUENZA PREVENTION; IT IS BETTER KNOWN AS A “NUTRIENT” ON THE TABLE
Recipe Recommendations
- tomatoes one
- green vegetable seedlings 1 small
- Alaska pollock fish art. 1
- edible oil appropriate amount
- onion leaves 1 piece
- ginger 3 tablets
- cooking wine 1 tablespoon
- cornflour 1 teaspoon
- white sugar 1/2 teaspoon
- salt 1/3 teaspoon
Steps for Blue tomato cod soup
1
Get your food ready。
2
The frozen Alaskan cod is removed and the temperature of the room is naturally frozen。
3
Washing of dry asphalt and slashing onto the board into small pieces of fish。
4
Bring in the wine to add to the scent。
5
Add salt and add to the base of fish。
6
A little sugar will make the fish more fresh and smooth。
7
And put onions, ginger chips and powder in a light grab。
8
Finally, some edible oil locks the fish ' s surface of moisture to 10 minutes ' salt。
9
The vegetables and tomatoes are cleaned up and the tomatoes are sliced。
10
It's hot, it's onions, it's in tomatoes。
11
It's not like I'm going to be able to make a big deal out of it。
12
The water turns into a fire and picks up fish chips with chopsticks and pours them into the pot。
13
Small and medium fire boils to a little boil。
14
Down to the green。
15
It's just a little bit more salty。
16
It's clean and delicious。
17
The soup is delicious, the fish is soft and the old kids like it。Blue tomato cod soup Make Tips
Refrigerated meat extracted from refrigerators is naturally unfrozen using room temperature, which not only keeps nutrients intact but also tastes delicious. 2. The cod is young and unscathed, and pickles can be drawn and make the fish taste more delicious. 3. When fish enters the pot, there is no fire, so that the fish is scattered and old, and it affects the taste。