番茄鱼片汤

2024-07-25 14:58:47 391

番茄鱼片汤
大冷天的做事一道原汁原味的番茄鱼片汤是非常好的这道菜颜色,色彩鲜艳。营养丰富。调料简单。做上一大盘鱼肉嫩滑,汤汁浓郁。特别下饭和开胃。大家一起动手做这道酸甜可口的菜吧!

Details of ingredients

  • 草鱼一条
  • 西红柿一个
  • 芹菜一根
  • 鸡蛋一个
  • 番茄酱二匙
  • 少许
  • 料酒一匙
  • 水淀粉二匙
  • 白胡椒粉半匙

Technique

  • 难度简单
  • 工艺
  • 口味酸甜
  • 时间二十分钟

Steps to make 番茄鱼片汤

  • 1.今天买了一条草鱼,一半切了鱼块一半片了鱼片。把鱼片了用清水洗干净以后,加入少许的盐和料酒。盐一定要少。因为主要是吃这个番茄酸甜的味道。用盐腌十分钟以后加入水淀粉和鸡蛋清 再加入白胡椒粉,这样做出来的鱼片嫩滑(鱼片一定要片大些)。
  • 2.把西红柿用开水。烫三分钟去皮(一定要用滚烫的开水)。
  • 3.去皮的西红柿切成小丁。
  • 4.锅里放一点点油,把西红柿放进去翻炒。
  • 5.为了使汤汁更浓我们加一点清水,一边用把这个西红柿用勺压碎。用勺子搅动。
  • 6.加入番茄酱。中火熬制,把这个番茄酱熬的很稠。
  • 7.加适量的清水,大火煮沸。
  • 8.把这个腌好的鱼片倒进去煮。用中火两分钟。
  • 9.关火,让这个鱼片在锅里面自然的闷几分钟。以便入味。
  • 10.起锅,撒上少许的芹菜叶。热腾腾,香呼呼。
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