The practice of stewing pickled cabbage with tomato introduces the cuisine and its function in detail: home menu taste: sweet and sour technology: stewed tomato and pickled cabbage making material: main ingredient: 500g shredded pickled cabbage (see the making of this dish). Accessories: clean onion 100g. Seasoning: tomato sauce 100g, vinegar essence 5g, sugar 50g, fragrant leaves 1, dried pepper 1, chopped pepper 2g, refined salt 10g, chicken soup 250g (see this flavor) and vegetable oil 100g. Characteristics of stewed sauerkraut with tomato: it tastes like litchi, sweet, sour and salty. Teach you how to make tomatoes and sauerkraut. How to make tomato and sauerkraut delicious? 1. Squeeze shredded sauerkraut and onion. 2. Cook until the oil is 50% hot, add shredded onion and stir-fry until slightly yellow, add tomato sauce and stir-fry red oil, then add shredded sauerkraut and stir-fry until half-cooked, add clear soup, fragrant leaves, dried peppers, shredded pepper and salt, cover, simmer (stew) over medium heat, add sugar and vinegar, and serve. Tip: It is often used as an ingredient for all kinds of meat hot dishes and greasy dishes, such as making "stewed fish with sauerkraut", "grilled fish with sauerkraut" and "western-style braised trotters". The practice of mixing sugar with fresh tomatoes introduces the cuisine and its function in detail: home menu taste: sweet and sour technology: making materials of mixing sugar with fresh tomatoes: main ingredients: 2 fresh tomatoes (about 300 grams). Accessories: coriander leaves 15g. Seasoning: 50 grams of sugar and 5 grams of sesame oil. Characteristics of fresh tomatoes mixed with sugar: sweet and sour, fresh and salty. Teach you how to make fresh tomatoes with sugar. How to make fresh tomatoes with sugar to taste good? 1. Clean fresh tomatoes, cut off their pedicels, slice them at an angle of 45 with the center line of tomatoes, and then slice them with a knife at an angle of135. Push the cut part at the top of the tomato forward every 0.5 cm until it reaches the bottom of the tomato, so that the whole tomato is in the shape of "Shoutao", and brush the face of "Shoutao" with a brush dipped in sesame oil. Another tomato is also processed into a "peach" shape in this way. 2. Put the sugar into the dish, shovel two "Shoutao" into the dish with a knife face, so that the Zhi Tao faces are opposite, and line the lower part of the peach with fragrant leaves. Dip it in on the table. Tip: This dish is often used as a side dish for cooking. The preparation method of steamed eggs with carved crab shells/scrambled eggs with tender crabs/tomato salad with crab legs was introduced in detail. Cooking methods and functions are as follows: home-cooked recipes; Private cuisine; Steamed eggs with carved crab shells/scrambled eggs with tender crabs/crab leg tomato salad; Ingredients: Snow crab, eggs and tomatoes teach you how to make steamed eggs with carved crab shells/scrambled eggs with tender crabs/tomato salad with crab legs, and how to make steamed eggs with carved crab shells/scrambled eggs with tender crabs/crab legs. Although the head is not big, but fortunately, the meat is full and delicious, it is worth it! One. Steamed eggs with carved crab shells: it is not the peak season for snow crabs. Cream is mostly green and odorless, but it is fresh and sweet. After the snow crab is steamed, scrape off all the cream and put it in the shell. Add a proper amount of egg liquid, half a teaspoon of carved wine and a little salt, steam it in the pot until it is solidified, and then sprinkle a few drops of red Zhejiang vinegar (which Hong Kong people like to use when eating crabs) to enhance the fragrance. I was busy peeling crab legs, but I was a little old after steaming, but it was still delicious. ). Two. Scrambled eggs with tender crabs: remove the meat of crabs. Beat two eggs, add crab meat, a little salt/monosodium glutamate and chopped green onion. Heat two tablespoons of olive oil, pour in the egg mixture and stir-fry quickly until just solidified. It is very important to control the fire, and it is delicious only when it is tender and ripe. Three. Crab leg tomato salad: crab leg meat. A tomato is hollowed out and filled with crab meat; Another slice of tomato, a little crab meat and salad dressing. Eat its sweet and original flavor. The practice of gold ketchup introduces the cuisine and its function in detail: dessert/snack spleen-invigorating, appetizing, heat-clearing and fire-removing recipes. Taste: Sweet and sour technology: cooking golden tomato sauce. Ingredients: main ingredient: tomato 600g, auxiliary ingredient: Radix Notoginseng 2g, seasoning: lemon juice 15g, maltose 300g, rock sugar 100g. It teaches you how to make golden tomato sauce and how to make it delicious. 2. Take it out, peel it, cut it into small pieces and put it into a blender to make it into mud for later use; 3. Boil the water in the pot, add stevia and continue to cook for 10 minutes until the water is half; 4. Remove Stevia rebaudiana, then add maltose and cook until it is dissolved; 5. Add tomato sauce and lemon juice and continue to cook on low heat; 6. Stir with a wooden spoon when cooking to avoid burning, and often remove floating foam when cooking; 7. Cook slowly with low fire until the juice becomes thick, then turn off the fire, bottle it, let it cool and store it in cold storage. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate. The method of washing beef ball soup with tomato introduces the cuisine and its effects in detail: beauty diet, weight-loss diet, spleen-invigorating and appetizing diet, malnutrition diet and taste: salty technology: boiled tomato and beef ball soup. The main ingredients: tomato 520g, beef (fat and thin)160g, potato (yellow skin) 240g, and auxiliary materials: dried tangerine peel/kloc. 5g 10g sesame oil, 5g starch (corn) and 3g salt teach you how to make tomato and beef ball soup, and how to make tomato and vegetable beef ball soup is delicious. Soak tomatoes in boiling water for 5 minutes, peel and cut into pieces. 2. Soak the dried tangerine peel, scrape off the pulp, wash and chop; Wash and dice potatoes. 3. Wash and dice pickles (mustard); Peel ginger, wash and pat loose; Wash and chop onions. 4. Wash the beef, dry it, chop it up, add seasoning and stir until it is gelatinous. 5. Add dried tangerine peel, onion and pickles, mix well, make balls and put them on a greased plate. 6. Heat the pot, add oil and saute ginger, and add water to boil. 7. Put down the potatoes and tomatoes and cook until the potatoes are sticky. 8. Cook the beef balls for another 5 minutes until they are cooked thoroughly, and then put down the seasoning. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate. Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs. Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat. The way of tomato sago porridge introduces the cuisine and its effect in detail: the taste of high-quality staple food heatstroke prevention recipe: sweet and sour technology: boiled tomato sago porridge's making materials: main ingredients: West Gu Mi 100g, tomato 250g seasoning: sugar 80g, osmanthus 10g to teach you how to make tomato sago porridge and how to make tomato sago porridge delicious 1 0g. 2. Wash sago, soak in cold water, remove and drain; 3. Add about 1000 ml of cold water to the pot, add sago, bring it to a boil over high fire, add tomato pieces, and cook over low fire; 4. Add sugar and osmanthus, and serve. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate. The practice of asparagus and green pepper tomato juice introduces the cuisine and its efficacy in detail: heat-clearing and detoxification recipe taste: sweet and sour technology: other asparagus and green pepper tomato juice making materials: main ingredients: tomato 400g, asparagus 500g, green pepper 50g teach you how to make asparagus and green pepper tomato juice, and how to make asparagus and green pepper tomato juice is delicious 1. 2. Wash green peppers, remove seeds and cut into small pieces; 3. Wash asparagus and cut into sections; 4. Put tomatoes, green peppers and asparagus into a juicer for juicing; 5. Put the ice cubes into the cup, pour in the vegetable juice and mix well, then drink directly. The key to making asparagus and green pepper tomato juice: 1. This product has a better taste by adding proper amount of ice cubes. 2. You can also put it in the refrigerator to cool down, and the taste is the same. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate. Asparagus: "Edible Materia Medica" records: "Asparagus, avoid croton". The method of tomato apple juice introduces the cuisine and efficacy in detail: beauty recipes, spleen-invigorating and appetizing recipes, heat-clearing and fire-removing recipes, anemia recipes and tastes: juice flavor technology: other tomato apple juice making materials: main ingredients: tomato 200g, apple 300g seasoning: sugar 5g to teach you how to make tomato apple juice, and how to make tomato apple juice delicious 1. Wash tomatoes, blanch them with boiling water, peel them, and squeeze out the juice with a juicer or sterile gauze; 2. Wash the apples, peel them and put them into a juicer for juicing; 3. Add apple juice to tomato juice; 4. Add sugar to the fruit juice, stir well, then pour it into warm water, and you can drink it directly. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate. Apples: apples avoid eating products together, which will lead to constipation.