We all know the taste of canned gobies in tomato. Most people buy them ready-made in stores. However, this delicious dish can be made at home. Moreover, there is nothing complicated about this. So, we offer to your court a way to prepare this dish.
Gobies in tomato: recipe for a slow cooker
This cooking option is suitable for those happy housewives who have at their disposal a wonderful kitchen assistant called a slow cooker. So, to begin with, we will find out what foods we need in order to cook the gobies in tomato sauce.
Ingredients
Products for this dish require the simplest and most affordable: 200 grams of carrots, half a liter of tomato juice, two tablespoons of tomato paste, half a liter of pure water, 200 grams of onions, 100 grams of wheat flour, 100 ml of vegetable oil, two kilograms of fish itself, as well as salt, spices and black ground pepper to taste.
Go to the cooking process.
First you need to clean the gobies. To do this, remove the scales and cut off the head, and you need to do this obliquely to grab the meat from the forehead of the fish. As for the fins, you can either leave or remove them - at your discretion. Next, we extract the insides and thoroughly wash the fish, removing the black film, which will be bitter after cooking. Gobies in tomato before salting should be salted, thoroughly roll in flour and fry in vegetable oil.
After this, we proceed to the preparation of the sauce. To do this, peel and finely chop the onion, which is then fried until transparent in heated vegetable oil. We clean the carrots and rub on a fine grater. Then add it to the onion pan and sauté for a few minutes. After the carrots reach half-preparedness, pour half a liter of tomato juice to the vegetables. Best if it is thick. Next, add two tablespoons of tomato paste. When the weight begins to boil, it is necessary to adjust the acid, adding a little sugar or honey. Keep in mind that the last product during heat treatment loses all its useful qualities and can even produce harmful substances. Therefore, experts recommend using sugar for this purpose. Add salt, spices and ground black pepper there.
So, the bulls in the tomato are almost ready! Take the bowl of the multicooker. We spread a little tomato sauce on its bottom so that the fish does not stick during cooking. Then a small layer of bulls is added. Spread the sauce on top again. We repeat this sequence until all the prepared components are exhausted. Please note that the last layer should consist of tomato sauce. After that, pour a glass of boiled water into the multicooker cup. This is done so that our fish is stewed evenly both from above and from below. Moreover, during the cooking process, the water evaporates, and you end up with juicy canned food.
We put the bowl in the multicooker and turn on the "Extinguishing" mode for 1 hour. Then we cook our bull-calves in tomato for five hours in the mode of languishing. After that, simmer again for 60 minutes and again leave to simmer for five hours. As a result, the bones of the fish soften, and the gobies themselves remain intact.
Canned food “Gobies in tomato”: cooking without a slow cooker
If you do not have a kitchen assistant miracle, then you should not be upset. After all, this dish can be easily cooked on the stove. To do this, it is recommended to stew the fish either in cast-iron dishes or in a pan with a thick bottom. At the same time, canned food should be cooked on the slowest fire for four to five hours (time depends on the size of the calves and the thickness of their bones).
Our dish is ready!
So, after a long extinguishing process, our bulls in tomato are ready! You can serve them in the most diverse form: with potatoes, with bread, with spaghetti, etc. Some housewives even cook delicious borsch with them! Enjoy your meal!