Tomato fish soup
By VicentaLakin
tomatoes are flat, odourous, acidic, mildly cold, for liver, stomach, lungs; healthy stomach digestives, antithermal detoxification, haemophilia, drying up of thirst, re-blooding and increasing the function of appetite; black fish are cold, rich in calcium, phosphorus, iron and various vitamins (especially vitamin a contains 330 international units). they are nutritionally well-nourished, have spleen-filled, fresh bruises, thermal, etc. the reason for the use of black fish is that, in addition to the nutrition of the black fish itself, it is best served as a piece of fish, especially for the elderly and children, because of the small amount of its flesh and the absence of stings. tomato fish soup -- thick soup, fresh taste, a little sour sweet, both appetizing and nutritious
Recipe Recommendations
- sweet and sour
- cook
- ten minutes
- simple
Steps for Tomato fish soup
1
Get the ingredients ready
2
The black fish meat is emptied with a small spoon of salt and rinsed with fresh water when the fish is sticky。
3
Washed fish chips with a little salt, a little black pepper powder and a small spoon of starch pickles for a moment. Tomatoes go skin-crumb。
4
Tossed the ketchup into oil and made tomatoes into sauce。
5
Add a good soup with a good amount of fresh water, salt and sugar, not too much sugar, just a little bit of tomato acid。
6
Boiled fish tablets and two to three minutes when it's boiled。
7
The soup is thick, tastes fresh and sweet, both appetizers and nutrients