Tomato-fish soup
By VicentaLakin
Dad fished a couple of herbs yesterday. Let's have a fish soup. I wanted to cook fish soup, but without the fish cutter technique, my mom cut fish. Okay, tomato fish soup. Tomato soup is really good, a little sour, a little salty, fresh fish, a little appetizer. Fish can be replaced with shrimp, meatloaf, oxen rolls, all delicious。
Recipe Recommendations
- grass carp art. 1
- tomato one
- Flammulina velutipes 1 handful
- Jiang few slices
- shallots few
- edible oil appropriate amount
- starch appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tomato-fish soup
1
The herbs go to the tablets and the internal organs, clean their heads and tails and eat other cooking, cut their bodies by four or five millimeters, and add two spoons of wine, half a spoon of salt, two spoons of starch, a few gingers, tweezing, at least 10 minutes of salt. If you can cut fish chips, cut fish chips, it's better。
2
Tomato washes the slices。
3
Gold needles and mushrooms are washed and cut to the root。
4
It's hot, it pours into a small amount of oil, and the bottom tomatoes are fried to red. Because it's soup. It doesn't need a lot of oil. It's only half the cooking。
5
Pour in the right amount of water, I've got two soups and six bowls of water. Cover it up, the fire opens, the fire turns in, two or three minutes。
6
Open the cap, turn the fire, put the ginger chips in the pot, then put a piece of fish in the pot with chopsticks. And then turn to the fire. Half a spoon of salt, a spoon of vinegar or a proper amount of ketchup, a little bit of mixing, taste, not enough adjustment。
7
When the fish is all white, the golden needle mushrooms boil for a minute。
8
Scramble the onions, then shut the fire, on it。Tomato-fish soup Make Tips
One, some places where fish sell can cut fish chips, slice them as much as possible, and make soup better. 2. The soup is salty, the river fish is thicker, a little vinegar or ketchup is more appetizing, and the acid tastes a little twitchy. Don't cook the fish for too long. The fish will be white for two minutes。