Tomato lobster
By VicentaLakin
Longfish are fleshy, boneless, suitable for the consumption of elderly children, and have high protein content。
Recipe Recommendations
- Longli fish 300g
- tomato of 2
- salt 10g
- white pepper appropriate amount
- ginger a little
- starch a little
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Tomato lobster
1
300 g for lobster and two for tomatoes。
2
Dragonfish slices, salting, white pepper powder, starch pickers for a few minutes。
3
Tomato crosses to the Pichettin spare。
4
The hot pots are oiled, a little ginger silk is poured into the ketchup, red oil is boiled with boiling water, and crayfish tablets are added (preferably one piece is added to avoid the adhesive effect)。
5
The whitening of the dragonfish means that it is ripe, and it is possible to taste it with sugar, and finally to load it。