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【三餸一湯】番茄龍脷柳

蘋果日報 2020/06/09 07:00

食譜蔬菜西菜15-30分鐘

番茄龍脷柳
材料
番茄3個
急凍龍脷柳1條
番茄醬2湯匙
水200毫升
鹽適量
芫荽碎適量
熟白芝麻1茶匙

醃料:
鹽1茶匙
蒜茸1湯匙
生粉1湯匙
紹興酒1湯匙
白胡椒粉1茶匙
薑茸半茶匙

1.
龍脷柳洗淨切小件,加入醃料拌勻,醃15分鐘。番茄切小件。
2.
下油油滾,爆香蒜茸,加入番茄件炒勻,煮至番茄湯狀。倒水,加入番茄醬拌勻,煮滾直至番茄軟身。
3.
放入龍脷柳,煮至變色熟透,以鹽調味。盛起,撒上熟白芝麻及芫荽碎,即成。

Sole Fillet with Tomato
Ingredients
3 tomatoes
1 sole fillet
2 tbsp ketchup
200ml water
Salt
chopped parsley
1 tsp cooked white sesame

Marinade
1 tsp salt
1 tbsp minced garlic
1 tbsp corn starch
1 tbsp Shaoxing wine
1 tsp ground white pepper
1/2 tsp minced ginger

1.
Wash the sole fillet and cut into small pieces. Mix well with the seasonings and marinade for 15 minutes. Cut the tomatoes into pieces.
2.
Heat oil to boil. Stir fry the minced garlic. Add the tomatoes and stir well, cook until it become a thicken soup texture. Pour water and add ketchup. Mix well and cook to boil. Cook the tomatoes until it turns into soften.
3.
Add the sole fillet and cooked until well done. Season with salt. Garnish with white sesame and chopped parsley. Ready to serve.
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龍脷柳洗淨切件。
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將所有醃料加入魚柳中拌勻。
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番茄切件。
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番茄煮溶後加入茄汁。
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魚柳放入番茄湯中煮熟。
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撒上熟芝麻及芫荽碎作裝飾。
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