Red Fire Tomato Seafood Cup

Name: Red Fire Tomato Seafood Cup
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 5 tomato; Small half corn; Small half carrot; Small half Cold potato; 3 lines Red-eye silver carp; 50g Mozzarella cheese; 1 tsp Basil; Some Lemon juice; Some salt; 1 tsp Black pepper; a little crab

by coldly (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Ten days have passed since 2016's New Year's Day, and the Spring Festival is only one month away. Time always goes so fast, I feel like nothing has been done yet, and a year has passed! When I was young, I always wondered what I was like when I grew up in my twenties. It turned out that I grew up like this, sad and sad! Fortunately for me in my 20s, I finally have a goal to strive for, and finally something to pursue. The ideal is so big and small, but it also gives me the motivation to continue! Prosperous tomatoes, looking forward to the new year will also be prosperous!

Red Fire Tomato Seafood Cup

1. Ingredients: red tomatoes, red-eye silver carp, mozzarella cheese, carrots, corn, cold potatoes, crabs (carrots, corn and bitter melon are not used as much as shown in the picture, only a small and a half)

2. Remove gills and belly of red-eye silver carp and wash

3. Marinate the washed fish with cooking wine, salt and ginger slices for about 10 minutes

4. Peel off the corn kernels for later use

5. Carrots cut into small dices

6. Peel the cold potato and cut into small dices

7. Use a carving knife or a knife to cut out a small lid on the tomato, and use a small spoon to dig out the heart of the tomato

8. Boil a pot of boiling water, blanch the corn and carrots until they are broken

9. Put the fish in the pot, add the cooking wine, and cook until broken, about 3-5 minutes

10. Take out the fish, use chopsticks to scrape the fish skin up with the tail of the fish, and remove the fish

11. Break the fish into small pieces and put them in a big bowl

12. Add appropriate amount of carrot and corn cold potato diced, season with salt, add basil, crushed black pepper, squeeze a little lemon juice, and mix well