番茄鱼

2024-05-26 09:01:36 1039

番茄鱼
番茄含有丰富的营养,富含维生素A,能促进骨骼钙化,黑鱼脂肪含量少,含钙量比其他的鱼类要高,含有多种维生素和无机盐,营养丰富,肉质鲜美 ,有“鱼中珍品”之称,而且黑鱼中的蛋白质,易被人体消化吸收。番茄和黑鱼放在一起烧,鱼肉蘸饱了酸酸甜甜的番茄汤汁,开胃又营养,好吃不上火,配饭吃真是绝了。

Details of ingredients

  • 黑鱼750克
  • 番茄2个
  • 番茄酱150克
  • 少许
  • 蛋清1个
  • 生粉1小勺
  • 香菜1棵

Technique

  • 难度初级
  • 工艺
  • 口味酸甜
  • 时间二十分钟

Steps to make 番茄鱼

  • 1.黑鱼买回来后,清洗干净,然后把头尾去掉。
  • 2.用刀片成薄的鱼片。
  • 3.把鱼片用料酒,少许盐,一个蛋清再加点生粉腌15分钟。
  • 4.2个番茄清洗干净后切成小块。
  • 5.锅中倒适量油,爆香老姜后把鱼头和鱼尾和鱼骨放入油中煎一下,然后盛出。
  • 6.锅中再倒少许油,把番茄放入翻炒至起沙。
  • 7.加入适量的水煮开,然后加入番茄酱。
  • 8.把煎好的鱼头鱼尾和鱼骨一起放入汤料大火煮开后转中火。
  • 9.煮至汤浓稠再把腌好的鱼肉放入一起煮。
  • 10.等放入的鱼肉变色,撒上白芝麻再撒上香菜即可熄火。
  • 11.酸酸甜甜,开胃又营养的番茄鱼,肉质肥美又鲜嫩。
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