Braised red fish with tomatoes and mushrooms
Overview
It tastes delicious when everyone eats together, so today I will introduce how to cook red fish stewed with tomatoes and mushrooms. There are many ingredients, and red lucky fish is rich in various fatty acids, vitamins A and D, glyceryl ethers, steroids and fish protein hydrolysates, etc. It is also rich in selenium. If everyone eats it together, it can fully replenish nutrients and taste very good, so it is suitable for many people to enjoy.
Tags
Ingredients
Steps
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Cut the red fish bought from Greedy Mao into slices, then use salt to make it sticky, add cooking wine, starch water, and egg white to the paste and marinate; blanch tomatoes in boiling water, peel and cut into pieces, slice mushrooms, and slice garlic cloves.
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Heat oil in a pan, add garlic slices and stir-fry until fragrant, then add tomatoes, add a little more tomato paste, add sugar to adjust the sourness, and stir-fry until tomatoes become soft and sandy.
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Pour in boiling water, bring to a boil, add mushroom slices, add salt, and continue to boil over low heat.
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If you are lazy, you can pour all the marinated fish fillets in and gently use chopsticks to break them up and boil. The disadvantage is that the egg white starch during marinating will make the soup base slightly cloudy. I'm not afraid of trouble. Just like making boiled fish, put in a new pot, put enough water to boil, blanch the fish fillets in batches until they change color and float, and take them out.
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Pass a stream of cold water.
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Finally, put the red lucky fish into the tomato soup and boil it. The advantage of this is that the soup is very clean. Add some light soy sauce to the pot and cook it for a while before serving.
