Pollock in Tomato Sauce#宝宝辅食#

Name: Pollock in Tomato Sauce#宝宝辅食#
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Haricot vert; 20g carrot; 200g Alaska Pollock; a little Cooking oil; a little Green onion leaves; 5 slices ginger; 1 tbsp Cooking Wine; 1 tbsp Corn flour; 2 tsp Sugar; 1/2 tsp salt; Some ketchup

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Fish meat is rich in protein, vitamins and mineral elements required by the human body. Studies have found that children often eat fish and their growth and development are faster. The EPA and DHA in fish can make babies smarter; therefore, as a mother, you can arrange fish recipes for your baby every week; you can choose when choosing fish species Such as: tilapia, cod, yellow croaker, flounder, etc. These fish have large bones and almost no small thorns, making it safer for babies to eat.
Pollock is a natural low-fat fish from the deep sea of Alaqiga. It has the advantages of high protein, low cholesterol, and easy absorption and digestion. It is rich in nutrients, rich in a variety of amino acids and trace elements, making the fish tender and delicious. , After a special process, it is skinless and boneless and thornless. It is a good nutritional product for all ages. The pollock fish pieces are slightly fried and then wrapped in red and red tomato sauce, with green beans and carrots; the red, red, green and green are beautiful and attractive. A light bite: sweet and sour, crisp on the outside, tender on the inside, delicious; that is, it can prevent colds and improve Immunity is also one of the best food supplements for babies~~~"

Pollock in Tomato Sauce#宝宝辅食#

1. Prepare the ingredients.

2. Take out the frozen Alaska pollock and let it thaw naturally at room temperature.

3. Rinse and drain the water and place it on the chopping board.

4. Cut into small pieces with a knife.

5. Add cooking wine to remove fishy smell and enhance aroma.

6. Add some salt to increase the bottom taste.

7. Add some sliced green onion and ginger gently, and marinate for about 10 minutes.

8. Wash green beans and carrots, cut carrots into small cubes, boil water in a pot and sprinkle a little salt, pour in green beans and carrots, blanch them, remove them and set aside.

9. Squeeze the marinated fish pieces slightly to remove the water and sprinkle some starch to grab them.

10. Heat in a nonstick pan, pour oil, add green onion and ginger until fragrant, then add the pollock fish in turn.

11. Fry over medium and small heat to bring out slightly golden brown on both sides.

12. Leave the base oil and squeeze it into the tomato sauce, stir-fry on a low heat to create a fragrant flavor.

13. Add some sugar and water to a boil.

14. Later, while mixing in the wet starch water, stir until it is thick, and scoop it up into a streamlined shape with a spoon.

15. Pour in pollock fish and green beans.

16. Stir-fry quickly and evenly, out of the pan and put on the plate.

17. Take out the pan and serve.

18. Sweet and sour, crispy on the outside and tender on the inside, super delicious.

Tips:
1. The frozen meat taken out of the refrigerator is naturally thawed at room temperature, which not only keeps the nutrition and does not destroy it, but also tastes delicious
2. Pollock fish meat is tender, boneless and thornless, it can be pickled to remove fishy and make the fish more delicious
3. Put a layer of coat on the fish before frying, which can make the fish crispy on the outside and soft and tender on the inside.
4. Stir-fry tomato sauce on low heat to remove the peculiar smell of the sauce, which will make it purer and more delicious