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In the cold winter, you must eat a pot of delicious tofu fish 🐟 ———————————————————————— I always eat steamed fish lately 🐟 I like to eat something different today 🐟 The hot and sour taste is the most suitable, but it is also very good for meals 🤤 The tonic effect of sea bass 🐟 is very good and suitable for winter consumption~ But its earthy smell is a bit heavy so add it when cooking fish Tomato 🍅 and pepper 🌶️ can remove 🐟 this earthy smell very well Prepare food 👇🏻 perch 🐟 1 piece a tomato 🍅 One pepper 🌶️ Four slices ginger four cloves garlic Appropriate amount of onion Coriander appropriate amount Appropriate amount of millet pepper Slide tofu half box Seasoning 🧂: soy sauce, oyster sauce, cooking wine, ketchup, sugar, chicken essence (I don't use soft tofu because it's too easy to break. The soft tofu is a little tough but not too old, which is good for this dish) 1. Clean the sea bass, make a few lines on the fish body to make it easy to taste, wipe the fish body with a little cooking wine and ginger slices and set it aside for later use. At this time, deal with the ingredients, cut the tomato into pieces, cut the ginger slices, peel the garlic, cut the shallots, and cilantro. 2. It is best to use a non-stick pan, otherwise the frying fish will easily stick to the pan and affect the appearance. Heat oil in a hot pan and add the sea bass, fry until golden on both sides and take out the fish for later use. (Fish meat ages quickly, and it is better to cook it separately from the ingredients to control its aging time) 3. Don't pour out the oil in the pot, add the prepared ginger, garlic, onion, bell pepper, millet pepper and fry until fragrant. Then add the tomatoes and add a little tomato sauce. At this time, you can start adding water without too much. Then put in smooth tofu, soy sauce, oyster sauce, cooking wine, sugar and chicken seasoning and cook for a while to make the tofu taste delicious. Finally, put in the sea bass. You can sprinkle some soup on the fish and cook for a while. Turn off the heat immediately when the fish is cooked! Do not overcook, the fish will not taste good when it is old. Sprinkle with cilantro after the pot is out and it’s ready to eat! The tofu is full of the soup, and it is very satisfying to bite into it. The fish is also very delicious and the taste is a little spicy. # 亚米厨房 # # 开年吃大餐 # # 燃烧卡路里大作战 # 温暖小家养成记 #
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yami_featured_image 寒冷的冬日必须吃上一锅鲜香味美的豆腐鱼 🐟 —————————————————————— 最近总是吃清蒸鱼🐟 嗜辣如命的我今天想吃点不一样的🐟 酸酸辣辣的口味最适合不过了还很下饭哦🤤 鲈鱼🐟的滋补功效很好很适合冬季食用~ 但是它的土腥味有点重所以在做鱼的时候添加 番茄🍅和辣椒🌶️可以很好的去除🐟这种土腥味 准备食材👇🏻 鲈鱼🐟 一条 番茄🍅 一颗 尖椒🌶️ 一根 生姜 四片 蒜头 四瓣 葱段 适量 香菜 适量 小米椒 适量 滑豆腐 半盒 调味料🧂: 生抽 蚝油 料酒 蕃茄酱 糖 鸡精 (我不用嫩豆腐是因为太容易碎了 滑豆腐有一点韧性但又不致于太老 做这个菜很适合) 1. 鲈鱼处理干净，给鱼身划几道使它方便入味，用少许料酒和姜片擦拭鱼身并放置一旁备用。这时候处理一下配料，番茄切块，切姜片，剥蒜头，切葱段，香菜。 2.最好使用不粘锅，不然煎鱼容易粘锅也影响了美观。热锅放油放入鲈鱼，煎制两面金黄后把鱼取出来备用。(鱼肉老的快，和配料分开煮比较好控制它老化的时间) 3.锅里的油不要倒掉，放入准备好的生姜蒜头葱段尖椒小米椒一起下锅炒香后放入番茄再加少许番茄酱，这时候可以开始加水不需要太多。再依次放入滑豆腐，生抽蚝油料酒糖鸡精调味煮一会让豆腐入入味，最后放入鲈鱼，可以撒一些汤汁在鱼身上煮一会，鱼熟了就马上关火！千万别煮过头，鱼肉老了就不好吃了。出锅后撒上香菜就可以上桌开吃啦！豆腐吸满了汤汁一口咬下去特别的满足🤤鱼肉也很鲜美带点辣辣的口感吃起来就是带了劲🤭今晚我家的米饭又遭殃了哈哈哈🤫 # 亚米厨房 # # 开年吃大餐 # # 燃烧卡路里大作战 # 温暖小家养成记 #