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.