Hairtail in tomato sauce(qie zhi dai yu )

Hairtail in tomato sauce

Introduction:

"1. Hairtail's fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and can reduce cholesterol. 2. Hairtail's scales and silvery white oil layer also contain an anticancer component 6-thioguanine, which is beneficial to the adjuvant treatment of leukaemia, gastric cancer and lymphoma. 3. Regular consumption of hairtail has the function of Tonifying the five zang organs Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Often eat hairtail and nourishing liver and blood, skin nourishing hair fitness effect

Production steps:

Step 1: prepare the material.

Step 2: add salt, cooking wine, pepper, ginger and marinate for 15 minutes.

Step 3: pat the flour evenly

Step 4: pour proper amount of oil into the pan and fry hairtail until golden on both sides.

Step 5: add a little oil in the pan, saute garlic slices and ginger slices until fragrant, pour in tomato sauce and white vinegar, and add appropriate amount of sugar.

Step 6: add appropriate amount of water.

Step 7: pour in proper amount of water and starch.

Step 8: pour in the fried hairtail and flip it in the pan.

Materials required:

Hairtail: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Tomato sauce: right amount

Sugar: right amount

White vinegar: right amount

Oil: right amount

Precautions: 1. The oil temperature of fried fish should be controlled well. At the beginning, the oil temperature should be high enough. When the oil temperature reaches a certain value, the fire should be turned down, and the frying time should not be too long to prevent too dry. 2. After the tomato sauce is cooked well, turn off the fire and pour the hairtail into it to mix well. Do not add fire to stir fry, otherwise the hairtail skin will soften and affect the taste.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Dai Yu