Chinese Food
Waterless tomato black fish
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Tomato stir fry red sand, juice extract, produce a kind of soft and waxy but not lose shape taste, bring out sour and fresh, cook red and bright, become a fresh base acid soup, not spicy, but more personality than clear soup. Black fish is compact, tender and white. It has no small bones. It doesn't have the looseness of common fish. It's especially suitable for waterless cooking. Once you meet tomato, it's a little fresh and sour. It has to infiltrate constantly.
Cooking ingredients
Cooking Steps
Step1:Blanch the soaked fungus and winter bamboo shoots in boiling water. Remove and set aside.
Step2:Peel the tomatoes and cut into small pieces.
Step3:Heat up the oil in the wok. Put the tomato into the wok and fry it for juice. Use a shovel to chop the tomato. Add 2 tablespoons ketchup. 2G salt. Cook until thick. Turn off the heat and set aside.
Step4:The black fish cut off the meat along the fish bone and then slice it into small pieces.
Step5:Add 1 tablespoon of cooking oil, 2 grams of salt and 2 grams of white pepper to the fillets. Marinate for 15 minutes.
Step6:Oil the Taji pot. Spread ginger slices, scallion slices, agaric, winter bamboo shoots and black fish slices in turn. Spread another layer of tomato sauce.
Step7:Cover and bake until steam on. Turn the heat for another 5 minutes. Don't open the lid and simmer for another 5 minutes. That's OK.
Step8:You can decorate some parsley sections when you leave the pot.
Cooking tips:To peel a tomato, you can first cut a cross at the top and bottom. Put it in boiling water and scald it. It's easy to peel it off. There are skills in making delicious dishes.
