Tomato cod
By VicentaLakin
During the summer, the diet is light and nutritious, and because of the high levels of sweat, low sleep and weak stomachs, more fish and shrimp are suitable for food selection. Fish shrimps are chosen because they are rich in high-quality proteins, low fat, low taste and short cooking times. Households in a position to do so can choose more fish from the deep sea, which is cleaner than offshore fish and freshwater fish, more edible micro-organisms for fish, and therefore more fully nutritious fish, especially in nutrients such as unsaturated fatty acid and Omega3. Households with elderly people, intellectual workers and school children can increase the number of times they eat. Today, the tomato cod, which is so smoky, tastes so good, the sour ketchup starts to start and makes a little bit of rice that's good. The smoky silver cod that is so juicy, it's stubble-free, and it's a little light in the way down the entrance, and it feels like it's impervious. This dish is available to men, women and children, and I also recommend it for elderly people and children with bad teeth。
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Tomato cod
1
The material is ready: cod is removed from the freezer room hours in advance, the freezer is unfrozen, and if you are hungry, it can be unfrozen in the cooling basin; the gravy tomatoes, onions, garlic are cleaned up。
2
Tomatoes go to Tichedin, and the skin goes according to personal preferences。
3
Garlic chops the end, onions cut the end。
4
And a little oil shall be poured into the frying pot, and a little garlic and a little onion shall be poured out of it。
5
Tomatoes go in the pot, the fire turns soft, the lids cover, and the little fire is five minutes。
6
Tomatoes are made into thick sauce, with a few ketchup or salsa increasing red lubrication, and a few salts of salt are mixed up and available。
7
Heat the net pot, pour the appropriate amount of olive oil, flatten the cod in the pan, and fry the face for a minute。
8
The fish are larger and curly on the side of the abdomen, which can be razed with a shovel to level the fish, and the boiled face is more even; the bottom one-minute frying pan, ploughing pans, and a little onion onions to add color。
9
The red tomato soy appetizer, the white cod fragrance。
10
The stripes of fish are clearly visible, stretching like petals, and the fish are not stabbing, and they are edible for all ages。
11
This New Zealand silver cod is fished from the Ross Sea area of Antarctica, where the little bluefish mark indicates that it is a sustainable Antarctic silver cod. What is sustainable is to make sure that it does not make the fish disappear as a result of overfishing, so that we can have fish for food now and in the future。
12
ANTARCTIC SILVER COD WITH SMALL BLUEFISH MARKINGS COMES FROM A FISHING GROUND CERTIFIED BY THE MARINE MANAGEMENT COUNCIL (MSC), AN INTERNATIONAL NON-PROFIT ORGANIZATION THAT SELECTS MARINE PRODUCTS CERTIFIED BY MSC AND CONTRIBUTES TO THE PROTECTION OF MARINE RESOURCES。Tomato cod Make Tips
1. The fat content of the cod is high and, if it does not like to be cooked, can be changed to steamed and evaporated for three minutes into the boiler; 2. The tomatoes are so thick that the acid is fully released that they are more appetizing; in addition to ketchup, they can be baked or cooked, matched with vegetables such as americium, and new cod vegetables can be developed。