Sour ketchup
By VicentaLakin
I made some smoky fish yesterday. I've got a lot of leftovers. When you move, you decide to make tomato fish! The sour spicy taste is perfect for hot summers, and you don't get fried oil and hot. If you do the leftovers in your kitchen, you'll be able to make a nice and delicious meal at 10 paces, and you'll be surprised at the thick tomato soup on a fish-bone-rich Tongan, and you'll be able to water spicy spicy spicy hot oil, eat it in your mouth, sour spicy in your mouth, sour sweet in your fish meat, sour sweet in your smooth, sour, sour and sweet. The most distinctive feature of this dish is that it is not dependent on all kinds of spices, it is simply used to extract reservations from the cooking and to stimulate the food itself, and if you are willing to be patient enough, you will reap the pleasant surprise! Or is it that food doesn't lie, taste doesn't betray
Recipe Recommendations
- fresh fish appropriate amount
- tomato appropriate amount
- onion appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- hot and sour
- stewed
- several hours
- ordinary
Steps for Sour ketchup
1
Because I used the rest of it, it took me some time to look like fish. If you buy a whole fresh fish, there's no such trouble
2
Fish and wine, water, salt, vinegar, ginger. The ratio of wine to water is roughly 1:3
3
Hot oil in the pan, fried in the fish bone
4
Hot water. Keep the fire burning
5
Then the fire slows down to the slag of fish and fish, filtering into a bowl of fish bone soup
6
When the fish bone soup is cooked, the tomatoes are sliced and the beans are washed clean. I don't have much fish. I used three tomatoes. The amount of consumption is determined by the size of the tomato and by its own preference for the soup
7
Hot oil in the pot, garlic, onion chips, spices, ketchup with salt and fried juice, and hot water and fire, and then a little fire and stew
8
Until the tomatoes are boiled, a bowl of tomato soup is filtrated
9
Combining tomato soup with previous fish bone soup, boiled with a little bun of onions, turned the little fire into thick juice, then boiled fish chips, soybean sprouts to color, then boiled salt for three to five minutes, made pots
10
Smelting oil in the pot, little flaming spicy red peppers and peppers, and then pouring on the cooked tomato fish
11
The delicious tomato fish will be readySour ketchup Make Tips
1. The choice of tomatoes for this dish is very important. Try to choose juicy tomatoes, ruddy skins, and sweet and sour tomatoes; if the tomatoes are not delicious enough, you can add some ketchup to the tomato soup to enhance the flavor
2. You need to control the ratio between fish bone soup and tomato soup. If there is more fish soup, the taste will be more fresh; if there is more tomato soup, it will be more sweet and sour, and both are actually very appetizing and delicious! Because it is completely the taste of the ingredients themselves
3. The fish slices should not be cooked for too long. After changing color, cook for 3-5 minutes before serving.
4. The soup of the finished product is thick and thin. You can also follow your preference. If you like more soup or if you want to use hot pot after eating the fish, then you don't have to make the soup so thick ~
5。For those who don't like spicy food, you can omit step 10. But personally, the last step of pouring hot oil on the fish can not only stimulate the umami taste of the fish, but also enhance the aroma and flavor. It is great!
2. You need to control the ratio between fish bone soup and tomato soup. If there is more fish soup, the taste will be more fresh; if there is more tomato soup, it will be more sweet and sour, and both are actually very appetizing and delicious! Because it is completely the taste of the ingredients themselves
3. The fish slices should not be cooked for too long. After changing color, cook for 3-5 minutes before serving.
4. The soup of the finished product is thick and thin. You can also follow your preference. If you like more soup or if you want to use hot pot after eating the fish, then you don't have to make the soup so thick ~
5。For those who don't like spicy food, you can omit step 10. But personally, the last step of pouring hot oil on the fish can not only stimulate the umami taste of the fish, but also enhance the aroma and flavor. It is great!