Stewed crucian carp with lemon and tomato

Stewed crucian carp with lemon and tomato

Introduction:

"When I got up in the morning, I saw a lot of sunshine. Through the window, I spilled all over the floor ~ ~ ~ I went to the supermarket happily, and I bought a mess. As a result, when I got home, I looked at a pile of vegetables and" racked my brains ". Crucian carp, crucian carp, this is to do radish crucian carp soup, but only bought a radish, and suddenly want to be used to stew meat. What should I do? Braised in soy sauce? Fried? But no soup, no rice! Well, I think of the lemon crucian carp I saw in the gourmet world before, why not try it! So Baidu again, ha, jump out of the lemon tomato stewed crucian carp, Cantonese cuisine. Ah, tomato? Yes! This is the advantage of buying some fruits and vegetables. I don't like to cook according to the menu. After knowing that there is no problem with this match, I started my own "work."

Production steps:

Step 1: clean the crucian carp, scrape two knives on both sides, insert a piece of scallion into the fish belly, slice lemon and ginger, sprinkle some salt and marinate with soy sauce for 20 minutes.

Step 2: in this gap, prepare two tomatoes, two lemons and one garlic leaf.

Step 3: pour in boiling water, just after the fish, add two slices of lemon, two large slices of tomato, one garlic leaf, pour in about two spoonfuls of cooking wine, cover and simmer for about 6 minutes.

Step 4: six minutes later, add salt, plate, and decorate with lemon slices~~~

Materials required:

Crucian carp: moderate

Tomato: moderate

Lemon: moderate

Garlic: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: when you start to cover the stewed fish soup, you must use the big fire, so that the fish soup will be milky white. Of course, my crucian carp soup is buttery because it has tomatoes.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: light