? As soon as summer comes, tomatoes are chubby and full of wind, rain, sunshine and cicadas all season.

When it comes to the seasonal monsoon, besides the peach that is sweet to the heart and the green watermelon hanging from the deep well, there is one thing that is absolutely indispensable: tomato.

it is difficult for people to define the positioning of tomatoes. Is it a fruit or a vegetable? I don't know, then forget it. When you want to eat fruit, you can eat one raw. The slippery seeds burst into a bitter sour taste, and some varieties of tomatoes have cotton sand comparable to watermelons. I don't know what to eat on the table. Cut tomatoes into pieces to make an egg soup or add fluffy scrambled eggs to make a super scrambled egg with tomatoes.

I remember that when I read The Little Forest in Summer and Autumn, I couldn't forget the way the heroine Shizi ate tomatoes. Take a straw hat in your own field, pick the heavy tomatoes, wash them simply, soak them in the water, and wait until the wall of the iron bucket pours out coolness. It is a refreshing sweet and sour taste, just like Xia Feng blowing through the vegetable garden. It is still hot, but the sweat is also dried.

tomatoes that can't be eaten can be canned. Cleverly cut the cross at the top of the fruit and walk in hot water. When the ice water freezes, it is easy to peel it. Soak in salt water and put it in the refrigerator, and you can eat it slowly for a long time. The market is used to mix spaghetti. In fact, cooking a bowl of Chinese cold noodles with such side dishes is also very delicate.

I've eaten small tomatoes pickled with plum in the restaurant before, and the taste is sweet, which is addictive.

I remember when I was a child, on a sticky summer night, I would prepare a cold dish for dinner at home from time to time. Sometimes it is cold skin soaked with sesame sauce, or cucumber with enough garlic. What children are looking forward to is white sugar mixed with tomatoes. Slice the tomatoes and sprinkle with a layer of white sugar. White sugar is soft and translucent, covered with sour tomatoes, and there is unmelted sugar on the surface. When you eat it in your mouth, it has the richness of juice and the sense of graininess.

tomatoes have always been an appetizer, such as this bowl of tomato sour soup noodles made today.

Sour soup, when you hear this name, your mouth will automatically secrete saliva. This is the best background color. I added cowpea, which is very common in this season, and prepared fragrant day lily and fungus. Don't worry that this lively and heavy mashup will be strange. With tomatoes, everything is OK.

cut the tomatoes into pieces and stir-fry them for flavor. Add water and cook them into a pot of sour soup. Add noodles directly, and let each one taste sour and sweet. When you are about to go out of the pot, you can put in the fried cowpea, and then lay an egg, and one will be satisfied. If there are still two pieces of fried lunch meat, add 1 points.

vegetables and meat are all ready, eggs and noodles, and the energy source in the morning is all in this bowl. Eating soup with a big mouth and a long face is full of energy all day.

for many people, tomatoes are really too everyday ingredients. Occasionally recalling the taste of childhood, few people will specifically mention this simple sweet and sour taste. But when those "not worth mentioning" smells fall on the taste buds, you will find that "not worth mentioning" is not because its existence is unimportant, but precisely because its meaning needs no elaboration.

2-3 tomatoes

1 egg

seven or eight dried fungus

about 1 dried yellow flowers

a handful of cowpeas

4 shallots

dried noodles for one person

-seasoning-

1 tablespoon of oil

1 tablespoon of soy sauce < 1/2 tsp sugar

1/2 tsp white pepper

a little salt and pepper (slightly)

1 tsp sesame oil

1- Wash tomatoes, cut off the hard core, and then cut into large pieces for later use. Day lily and auricularia auricula are soaked in cold water 1 hour in advance. Remove the head and tail of cowpea and cut it into long sections of about 5cm.

2- Heat the oil in the pan, add the onion and stir-fry until fragrant, then add a little light soy sauce in the process, and cover the pot on medium heat to help the cowpea stew quickly. In this step, stir-fry the cowpea until it is 8% cooked.

3- Don't brush the pan, continue to add some oil and stir-fry the chives on low heat. If you like garlic, you can put some garlic in it. Stir-fry the tomatoes for a while, add some salt to help the tomatoes produce sand, add some sugar to neutralize the sour taste of the tomatoes, and stir-fry until the tomatoes produce juice. Put the fungus and the day lily together.

4- add boiling water to the pot until the amount of tomatoes does not exceed, and cook for 2 minutes with high fire to make the tomatoes and soup blend better. When the tomato skin can be lifted out by hand, it means that the tomato is cooked. Use chopsticks to take out the tomato skin.

5- Then add thin dried noodles or fresh sliced noodles and knock in an egg. Stir it up, it's an egg flower; if you don't stir it, it's a poached egg.

6- put the fried cowpea (or other easy-to-cook vegetables: spinach, amaranth, etc.) one or two minutes before turning off the fire, taste the salt before taking out the pot, add salt and white pepper as the final seasoning, and then pour a little sesame oil before taking out the pot. I also fried a few pieces of lunch meat with it. Perfect ~

-TIPS-

Tomatoes are both fruits and vegetables, and they have different nutritional values when eaten raw and cooked. Simply look at its edible efficacy, and enjoy the freshest seasonal limited edition in summer!

1- ? Anti-aging (lycopene can eliminate free radicals in the body and maintain normal metabolism of cells)

2-? Enhance immunity (lycopene enters blood and lymph, promoting gland to secrete hormones)

3-? Protect cardiovascular system (lycopene can reduce lipoprotein oxidation)

4- improve vision (rich in vitamin A)

5- whiten skin (rich in vitamin C)