Bass 1
2 tomatoes
Ketchup 20 grams
Eggs 1
5 grams of salt
2 grams of pepper
Sugar10g
4 grams of cooking wine
3 g white vinegar
2 grams of chicken essence (not needed)
A little shallot
A little raw flour
Appropriate amount of onion, ginger and garlic
How to make tomato bass?
The bass is tailed and cut, and the fish is sliced along the fish spine.
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Chop the fish bones and fish heads, remove the big thorns from the fish fillets, and cut the fish fillets into thin slices with a uniform size of 3mm.
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Fish with pickled vegetables: put the fish head and bones in a pot, add onion ginger 1g salt, 1g pepper and 2g cooking wine, mix well (remove fishy smell) and marinate 10min.
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Marinated fish fillets: put the fish fillets into a basin, add 1g salt, 1g pepper and 2g cooking wine, stir well, then add 1g egg white and a little cornflour, stir well, and marinate for 10 minute.
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Peel tomatoes: first cross the tops of tomatoes, pour boiling water on tomatoes, peel tomatoes after boiling water, and chop them for later use.
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Add an appropriate amount of oil to the pot, add onion, ginger and garlic, stir-fry chives, ginger and garlic, add tomatoes and 20g tomato sauce, stir-fry for one minute, then add enough water, 3g salt and 10g sugar, boil over high fire, then add fish pieces and cook over low fire for10min.
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After boiling for 10 minutes, take out the fish pieces and put them in the bottom of the basin.
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After the fish pieces are fished out, put in the fish fillets, add 3 grams of white vinegar to the pot, boil for one minute, and then take out the pot.
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Pour the fillets on the fish pieces and sprinkle with shallots. This delicious tomato bass is ready. Learn to cook, remember to pay attention to the chef's class ~
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skill
1, don't cut the bass too thin, or the fish will rot easily.
2. Tomatoes are easier to peel after boiling water.