Autumn is here, and it's the perfect place to eat something hot and appetizing. Today, I made an appetizing tomato fish, the red color looks very attractive, and it looks good to take pictures. The fish fillets are tender and delicious, the tomatoes are sweet and sour, and a bowl of belly warms the body and heart! Fresh fish fillet meets red tomatoes and sprinkled with green green onions, this color combination will increase your appetite just by looking at it! And the method is so simple that you cry, and the kitchen novice can become a chef in seconds~
With autumn and winter approaching, warm and nourishing dishes are the first choice on the table. Tomato fillet is a good choice, the tender fish and sweet and sour tomato soup base, not only to satisfy the taste buds, ruddy color, tender fish, but also provide rich nutritional value.
method
1. Remove the scales and debone the black fish, remove the black membrane, wash it and cut it into thin slices the thickness of a coin
2. Season the fillets with salt/pepper/egg white/starch, then drizzle in a little cooking oil
3. Grab and marinate for 10 minutes to taste
4. Put a little oil in the pan to stir-fry the minced garlic until fragrant, pour in the tomato pieces, and fry the tomatoes to the red oil. Pour water and bring to a boil, add baby cabbage and cook until soft
5. Add the marinated fish fillets, and remember to put them in one by one
6. The fish fillet is very thin, cooked quickly, it is almost enough to cook for a minute, and finally sprinkle with chopped green onions~
7. Make a large plate, the fish meat is tender, the soup is rich, the taste is sweet and sour, it can not only be appetizing and beautiful, moisturize and strengthen the spleen, but also do not worry about getting fat, if you like it, you can also collect it~
8. Tomato fish is a classic home-cooked dish, with a strong tomato flavor, the cooked fish meat is smooth and tender, the taste is sour, fragrant and slightly spicy, rich in nutrition, and it is very suitable for the elderly and children.
Tips:
1. I use black fish here, you can change it to other fish with more meat and less spiny.
2. In order to reduce the intake of oil, there is no last splash of oil, and the friends who like it can pour some hot oil on the fish fillet at the end
3. The egg liquid should be added to the fish fillet many times, and then added after each complete absorption, do not pour it at one time, otherwise it will cause too much and sticky
4. Beating the fish fillet after adding the egg liquid will make the egg liquid better absorbed to increase the firmness of the fish, so that the fish is not easy to loosen when cooking
5. Tomatoes are best selected for powdered sand, which are easy to fry, and hard persimmons are difficult to fry, and the taste is a little worse
6. In fact, you can also add other ingredients to this soup, tofu, mushrooms, ham... It's all good
7. The method of cutting fish fillets will be explained to you again, that is, first put the whole fish horizontally, split it in half vertically from the center horizontally, and then tilt the knife 45 degrees to slice it diagonally
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