Red and fiery tomatoes, slices of fish are fragrant, tomato fish fillets, stews are classic and tender and fragrant

#秋日生活打卡季#

As the saying goes: "Red tomatoes, slices of fish are fragrant." On the corner of Lao Cai, there is a small restaurant called "Fish Leaping Dragon Gate", the owner Lao Li is an authentic fisherman's descendant, and his tomato fish fillet is famous far and wide. One day, two customers came to Lao Li's shop, one was a discerning food critic, and the other was Lao Li's old friend, an ordinary fisherman.

"Lao Li, why are your fish fillets always so tender?" Fisherman friends asked while eating.

"Haha, there's a secret." Lao Li replied with a smile.

Food critics disagreed: "The fillet is good, but the sweet and sour taste of the tomatoes doesn't seem to stand out enough." ”

Lao Li frowned, he knew that this was a challenge. He decided to prove his craft with a special dish of tomato fillet.

Description:

Tomato fillet is a seemingly simple dish, but it contains a deep cultural connotation. In China, fish symbolizes "surplus every year", while the red color of tomatoes represents auspiciousness and festivity. This dish is not only beautiful in color and flavor, but also a beautiful meaning. Imagine the slices of fish as white as jade, tumbling in the red tomato juice, as if it were a vivid landscape painting, making people salivate.

Cooking process:

Ingredients:

• 500 grams of fresh grass carp
• 2 tomatoes (about 300g)
• 1 egg
• Starch 50 grams
• Green onion, ginger, garlic to taste
• Salt and pepper to taste
• Cooking oil to taste

Step 1: Prepare the fish. Remove the scales and internal organs of the grass carp, wash it and cut it into thin slices with an oblique knife. The key point of the technique is to make the knife work evenly, so that the fillets will cook evenly.

Step 2: Marinate the fillet. Place the fillets in a bowl, add the egg whites, salt, pepper and starch, stir well and marinate for 10 minutes. The purpose of this step is to make the fillet more tender.

Step 3: Prepare the tomatoes. Wash the tomatoes and cut them into small pieces. This step pays attention to the ripeness of the tomatoes, ripe tomatoes are more likely to juice.

Step 4: Sauté the tomatoes. Add oil to the pot, add the green onions, ginger and garlic and stir-fry until fragrant, then add the tomato cubes and stir-fry until the juice comes out. The key to this step is the heat, which should not be too large to avoid the tomatoes from being scorched.

Step 5: Boil the fillet. Place the marinated fillets into the tomato juice one by one, gently push and cook until the fillets turn white. At this step, the heat should be controlled to avoid the fish fillet from being cooked.

Step 6: Season to taste. Add salt and pepper to taste and stir gently.

Step 7: Remove from the pan and serve. Pour the boiled tomato fillets onto a plate and sprinkle with chopped green onions.

Regional Flavors:

In Sichuan, people like to add chili peppers to tomato fish fillets to give them a hint of spiciness; In Guangdong, people tend to be lighter and add some vegetables, such as bean sprouts, to add layers of taste. The tomato fillet in each place has its own unique flavor that reflects the eating habits and culture of the locals.

Cooking Tips:

1. The fillet should be thin so that it is easier to absorb the flavor.
2. Tomatoes should be fresh so that the juice is abundant.
3. When marinating the fillet, don't put too much salt to avoid oversalting.
4. When boiling the fish fillet, the heat should not be too high to avoid the fish fillet from getting old.
5. When seasoning at the end, you can add or decrease the seasoning according to your personal taste.

Popular Science Knowledge:

1. Grass carp is rich in protein and unsaturated fatty acids, which are beneficial to human health.
2. Tomatoes are rich in vitamin C and lycopene, which have antioxidant effects.
3. The technique of cutting the fillet has an important impact on the taste of the dish.
4. Tomato fillet dates back to the Song Dynasty and is a dish with a long history.

Tomato fish fillet, this simple but meaningful dish, is not only delicious, but also carries people's yearning for a better life. Its sour, spicy and fragrant aroma makes people have an endless aftertaste. Try it at home and feel the charm of this dish.

Question interaction:

1. Which flavor of tomato fillet do you prefer? (Sichuan spicy flavor / Guangdong light flavor)
2. What are some unique cooking tips when you cook tomato fillets at home?
3. Which part of the tomato fillet do you think is the most critical?
4. Do you have any interesting stories or experiences about tomato fillets that you would like to share with everyone?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.