Red Fire Tomato Seafood Cup
Overview
Ten days have passed since the New Year's Day of 2016, and the Spring Festival is only one month away. Time always goes by so fast. It feels like nothing has been done yet, and another year has passed! When I was a kid, I always wondered what I would look like when I grew up in my twenties. It turns out that I grew up like this, sad and sad! Fortunately, when I was in my twenties, I finally had a goal to strive for and something to pursue. My ideal was so big and small, but it also gave me the motivation to continue! Tomatoes are booming, and I look forward to a prosperous new year!
Tags
Ingredients
Steps
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Ingredients: red tomatoes, red-eyed silver carp, mozzarella cheese, carrots, corn, cold potatoes, crab roe (the carrots, corns and cold melons are not used as much as shown in the picture, only a small half is used)
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Remove gills and belly of redeye silver carp and wash
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Marinate the washed fish with cooking wine, salt and ginger slices for about 10 minutes
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Peel off the corn kernels and set aside
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Cut carrots into small cubes
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Peel and cut the sweet potatoes into small cubes
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Use a carving knife or knife to cut out a small lid from the tomato, and use a small spoon to scoop out the heart of the tomato
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Boil a pot of water and blanch the corn and carrots until they are raw
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Add the fish to the pot, add cooking wine, and cook until cooked through, about 3-5 minutes
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Remove the fish meat, use chopsticks to scrape the fish skin upward from the tail, and remove the fish meat
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Cut the fish into small pieces and put it in a big bowl
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Add an appropriate amount of carrots, corn and cold potato diced, add salt to taste, add basil, black pepper, squeeze a little lemon juice, mix well
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Add mozzarella cheese and mix well
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Stuff the stuffing from 13. into the tomatoes, make sure they are full
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Bake in the preheated oven at 200 degrees for 5-8 minutes. Garnish with crab roes and serve
