Kwai tomato fillet soup [recipes 2](kuai shou xi hong shi yu pian tang cai pu huan li )

Kwai tomato fillet soup [recipes 2]

Introduction:

"It's getting hotter and hotter. At dinner, many people want some soup, but they don't have much time to make soup. This soup is simple, fast, delicious and nutritious."

Production steps:

Step 1: wash fish fillet, scallion, ginger and coriander

Step 2: cut fish fillets: cut the fish fillets horizontally, that is, the first knife does not cut off, the second knife only cuts off.

Step 3: put some blending oil, ginger, a little salt and cornmeal into the sliced fish.

Step 4: cut tomatoes: also cross cut, good-looking.

Step 5: bring the water to a boil over a large fire and put it into xihongjian; bring it to a boil again and put the fish fillets into it separately without turning them over.

Step 6: when the pot is boiling for the third time, immediately sprinkle green onion and add coriander.

Step 7: you can have a sip of fresh soup.

Step 8: the soup is still steaming.

Materials required:

Fish fillet: one

Xihongjian: one

Chives: one tree

Ginger: 25g

Coriander: 1

Precautions: 1. When cooking fish fillets, we usually use egg white and raw meal to paste the fish fillets, so as to keep the fish fillets fresh and tender, but sometimes the remaining eggs are not easy to handle, so I made some improvements, adding some blending oil and raw meal to marinate fish fillets also has the same effect. 2. Don't turn the fish fillets after they are put into the pot, so as to avoid aging and turbid soup. 3. When the fish fillets are in the pot, they should be boiled immediately. Heat the fish fillets thoroughly with the residual heat of the soup, otherwise the fish fillets will be boiled.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Kuai Shou Xi Hong Shi Yu Pian Tang Cai Pu Huan Li