Basha fish is a kind of high protein and low fat in fish white meat. It is rich in nutrition, fresh and tender in meat, and smooth in taste. The most important thing is that there is no small thorn between muscles, so children can eat it with confidence. Moreover, it has another feature, that is, it is not old after being cooked for a long time, and it has no fishy smell, so it is very suitable for frying and cooking soup. Common Basha fish are generally frozen in supermarkets. If you buy a piece back and add a few tomatoes, the tomato Basha fish is red and bright, wrapped in rich sweet and sour tomato juice, which is delicious and appetizing, and even children can eat a bowl of rice.
Today, let's share this cooking weapon, adding the step of blanching to the treatment of Basha fish, so that the fish pieces are tender and not broken.
Sharing of common practices of tomato and Basha fish in Mingjia;
▲ Required materials:
Ingredients: one piece of Basha fish and three tomatoes.
Accessories: shredded ginger, a little corn starch, soy sauce 1 spoon, 2 tablespoons tomato sauce, salt 1 spoon, a little black pepper and a little chopped green onion.
▲ Detailed practices
1, Basha fish thawed naturally;
2. Cut the thawed Basha fish into even cubes;
3. Marinate the fish pieces with black pepper and shredded ginger;
4. Boil boiling water in a pot to make the fish pieces pass through the water, so as to ensure that the fish pieces do not fall apart and break in the tomato soup, and ensure the integrity of the fish pieces;
5. Remove the fish pieces and remove the shredded ginger;
6. Cut the cruciform knife at the top of the tomato; Soak tomatoes in boiling water for easy peeling; (peeled tomatoes will not affect the taste when eaten)
7. Cut peeled tomatoes into small pieces; If you want more soup, cut diced, and if you want to eat tomatoes with chunks, cut them into large pieces.
8. Put the hot oil in the wok into the chopped green onion and stir-fry the fragrance;
9, then add the tomato pieces and stir fry, stir fry for a while to make the tomatoes produce red juice;
10, add a spoonful of soy sauce to taste;
1 1, pour two spoonfuls of tomato sauce to increase flavor and tomato concentration;
12, pour half a bowl of boiling water to boil;
13. At this time, add the blanched Basha fish pieces and gently push them with a shovel to prevent the pan from sticking;
14, cook for two minutes until the fish is cooked, and pour a little water starch to thicken the soup; (If you want more soup, you can add more water in step 13, and the cooked tomato Basha fish can be used as soup.)
A little water starch
15, finally add salt to taste, sprinkle chopped green onion out of the pot (salt is best added last to reduce salt intake).