Introduction to this issue: Eat them in autumn, nutritious and healthy, share 9 ways to cook tomatoes, clear away heat and dispel autumn dryness, and appetize your meals

Tomatoes are something we can all eat all year round Vegetables are rich in nutrients, sweet and sour, and have a special flavor. Can be eaten raw or cooked. Tomatoes are rich in carotene, vitamin C and B vitamins. Tomatoes have the effects of clearing away heat and detoxifying, diuretic and laxative, and helping digestion. Malic acid and citric acid can help gastric juice digest fatty substances. After eating greasy food, eating tomatoes not only aids digestion, but also prevents indigestion. It can also clear away heat and prevent heatstroke in hot weather. The fiber contained in it can increase the moisture in the feces, and can also be converted into substances that make the stool easier to achieve a laxative effect. Eat it in autumn, it is nutritious and healthy. Let’s share 9 ways to cook tomatoes.

Beef stew with cabbage and tomatoes

Ingredients: 500 grams of beef, 2 tomatoes, 1/2 cabbage, 1 coriander, appropriate amount of salt, 1 green onion, 2 slices of ginger , a few Sichuan peppercorns, 1 aniseed, 1 tablespoon cooking wine, 1\2 teaspoons white pepper,

Method:

1. Prepare the required materials and choose the ones suitable for stewing There are many beef parts of beef, such as brisket, beef ribs, beef brisket, and beef ribs, because these parts have skin and tendons, and are alternately fat and lean. This kind of meat tastes good after being stewed.

2. Cut the beef into evenly sized pieces. Do not cut it too small, as the beef will shrink after cooking.

3. Add water to the pot, blanch the beef under cold water, boil and skim off the foam, blanch the beef until it changes color, take it out, and wash off the blood foam with warm water

4. Add hot water to the rice cooker, add the blanched beef, then add scallions, ginger slices, peppercorns, aniseed, cooking wine, and cover the rice cooker. Using a rice cooker to stew beef is simple and fast, and the stewed beef tastes better. Click on the porridge and soup function of the rice cooker and set the time for about 50 minutes. The rice cooker will start cooking the beef

5 .While the meat is stewing, remove the stems of the tomatoes and cut them into pieces. Peel off the cabbage leaves, wash them, and tear them into pieces by hand

6. After the time is up, open the rice cooker lid and put in the rice. Continue to simmer the cabbage and tomatoes for 15 minutes without covering the pot. The leaves of the stewed cabbage will be green and not yellow.

7. After the time is up, add salt to taste, then add white pepper, stir evenly, and sprinkle with coriander segments.

Stir-fried cabbage with tomatoes and peppers

Ingredients: 1/2 cabbage, 1 tomato, 1 pepper, appropriate amount of oil and salt, 1 section of green onion, 2 cloves of garlic,

Method:

1. Prepare the required materials, peel the cabbage leaves, wash them clean, and drain the water. When buying cabbage, choose cabbage that is quite hard. It is sturdy and weighs heavily in the hand. The outer leaves are green and shiny. However, fresh cabbage in spring is usually a little loosely wrapped, so choose the kind that is juicy and soft.

2. Cut the cabbage into strips or shreds

3. Cut the tomatoes into dices, cut the peppers into shreds, chop the onions into chopped green onions, and slice the garlic

4. Heat oil in the pan, add chopped green onions and garlic slices and sauté until fragrant, then add shredded cabbage and stir-fry over high heat, stir-fry the cabbage until slightly soft

5. Add tomatoes Stir-fry the diced peppers for 1-2 minutes

6. Add the shredded peppers, stir-fry with salt, stir-fry the shredded peppers until the color becomes darker, turn off the heat, remove and serve on a plate< /p>

Ingredients required for stir-fried cabbage with tomatoes: half cabbage, 2 tomatoes, appropriate amount of oil and salt, 2 cloves of garlic,

Steps:

1. Peel the cabbage leaves, wash them clean, drain the water, and tear the cabbage into pieces with your hands

2. Wash the tomatoes and cut them in half, cut off the stems, and then cut the tomatoes Cut into chunks

3. Boil water in a pot, add a little salt and a few drops of oil, add cabbage and blanch it in water, blanch the cabbage until it becomes darker in color, and blanch until the cabbage is broken. When blanching, add a little salt and oil to the water to make the cabbage more green. Do not blanch the cabbage for too long. The color of the cabbage will become darker. If you blanch the cabbage too much, you will lose the crispness and tenderness of the cabbage. Taste.

4. Take out the cabbage and put it in cold water to cool. Take it out and drain it for later use. After blanching the cabbage, put it in cold water to keep it crisp and tender. Taste

5. Heat the oil in the pan, add minced garlic and stir-fry over low heat to get the aroma of garlic, then add tomatoes, stir-fry the tomatoes over high heat until soft, and stir-fry out the water

6. Next Add cabbage, salt, and stir-fry quickly over high heat, turn off the heat, remove and serve on a plate

Stir-fried cauliflower with tomatoes

Ingredients: 400 grams of cauliflower, 2 tomatoes, oil Appropriate amount of salt, 1 section of green onion, 2 cloves of garlic

Steps:

1. Break the cauliflower into small florets by hand and soak in light salt water for 10 minutes

2. Cut the bottom of the tomatoes with a cross knife, scald them with boiling water, peel off the skins of the tomatoes, cut off the tomato stems, and cut the tomatoes into cubes

3. Heat the oil in the pot and add Saute the chopped green onion and minced garlic until fragrant, add the diced tomatoes and stir-fry until the diced tomatoes are soft and glutinous and watery

4. Add the cauliflower and stir-fry over medium heat, stir-fry the cauliflower until it is raw, add salt and stir-fry Stir well and serve.

Scrambled Eggs with Tomatoes

Required materials: 3 eggs, 3 tomatoes, 1 green onion, appropriate amount of oil and salt, 1 tablespoon of sugar,

Steps:

1. Prepare the required materials, wash the tomatoes, and cut the bottom of the tomatoes with a cross-cut knife

2. Place the tomatoes on a large plate In a bowl, pour boiling water over the tomatoes so that the skin can be easily peeled off

3. Peel the tomatoes and cut them into pieces the size of orange wedges so that more juice can be stir-fried< /p>

4. Crack the eggs into the bowl. When beating the eggs, we must pay attention to the method. When beating the eggs, beat the eggs harder for a while, gradually increase the speed, and the tip of the chopsticks must scrape the bottom of the bowl with each stroke. Make sure the chopsticks are immersed in the eggs as much as possible, and beat until there is a lot of foam on the surface of the egg liquid, then the eggs are considered to be beaten

5. Heat the oil in the pot. The oil should be higher than the oil you usually use for cooking. More. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pan so that the eggs will not stick to the walls of the pan. Pour in the egg liquid and spread it out. When the egg liquid solidifies, stir fry Form into pieces, don't fry for too long, just as soon as they solidify. The fried eggs will be equally tender inside and outside, take them out and set aside

6. If there is still oil in the pot, add Add the chopped green onion and stir-fry until fragrant. If there is no oil left, add a little oil and heat it up. Add the tomatoes and stir-fry. Stir-fry the tomatoes until the soup comes out. Fry out the juice from the tomatoes so that they taste better

7. Add the fried egg cubes, sugar, and salt and quickly stir-fry evenly, then scoop out and serve on a plate

Tomato, Spinach, and Chicken Ball Soup

Ingredients: 1 piece of chicken breast, 2 tomatoes, 250 grams of spinach, 1 egg, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 green onion, 2 slices of ginger, 1 tablespoon of starch,

Method:

1. Prepare the required materials. Remove the old leaves from the spinach and wash it clean. Cut off the fascia from the chicken breast. The fresh chicken meat is closely arranged and clean pink in color and shiny. Do not choose meat and skin that are dry on the surface. , or chicken with more water and loose fat. Also, don’t choose chicken that is obviously discolored.

2. Cut the spinach into inch-long sections, cut off the stems of the tomatoes, and then cut them into pieces

3. Chop the chicken into minced meat, add chopped green onion and minced ginger, and chop together. Be more delicate

4. Put the chicken in a container, break in the eggs, add 1 tablespoon of starch, a little salt, stir well in one direction with chopsticks, the chicken has less fat, use starch to increase its viscosity , the eggs will make the chicken more tender

5. Heat the oil in the pot, add the minced ginger and stir-fry until fragrant, then add the tomato cubes and stir-fry, stir-fry the tomatoes until the water comes out, add an appropriate amount of water, boil and cook for 2 -3 minutes

6. Turn down the heat and keep the soup slightly open. Put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth. Catch it with a spoon in your right hand and put it into the soup pot (or use Use a spoon to dig out the shape of the meatballs.) When all the meatballs are put into the pot, turn on the high heat, bring the soup to a boil, skim off the foam, and cook until the meatballs are all floating

7. Add the spinach and bring to a boil , cook for 1-2 minutes, until the spinach turns dark green, add salt to taste, turn off the heat, pour in sesame oil, stir evenly, and serve

Cabbage, Tomato and Egg Drop Soup

< p> Ingredients: 250 grams of Chinese cabbage, 1 tomato, 2 eggs, 1 tablespoon dried shrimps, appropriate amount of oil and salt, 1 tablespoon sesame oil, 2 slices of ginger,

Method:

1 .Prepare the required ingredients. Remove the old leaves from the Chinese cabbage, wash them cleanly, and wash the shrimp skins cleanly.

2. Cut off the roots of the Chinese cabbage, and then cut it into inch-long pieces.

3. Crack the eggs into a bowl and beat them evenly with chopsticks. Cut off the stems of the tomatoes and cut them into pieces.

4. Heat the oil in the pot, add less oil, add the minced ginger and sauté until fragrant, then add the tomato cubes and stir-fry until the tomatoes come out with water.

5. Pour in an appropriate amount of water, add dried shrimps, and cook for 4-5 minutes to fully bring out the flavor of tomatoes and dried shrimps.

6. Add the Chinese cabbage, bring to a boil, and cook for 1 minute until the color of the Chinese cabbage becomes darker.

7. Turn down the heat to keep the soup slightly open, pour in the egg liquid, stir slowly with a spoon along the edge of the pot, bring to a boil over high heat, until the egg liquid becomes egg-shaped, turn off the heat and add Season with salt, pour in sesame oil, stir evenly, and serve.

Stir-fried loofah with tomatoes

Ingredients: 2 loofahs, 2 tomatoes, appropriate amount of oil and salt, 2 cloves of garlic,

Method:

Prepare the required materials, scrape off the skin of the loofah, wash it, don’t remove too much, leave a thin green color, wash the tomatoes, the loofah should be relatively tender, it will be delicious when fried, choose long, straight loofah Purchase, the greater the curvature of the root of the loofah, the older it becomes.

Cut the loofah into hob blocks. The way to cut the hob block is to hold the loofah with your left hand and hold the knife in your right hand to cut diagonally. Make a cut and turn the loofah with your left hand, so that it becomes a hob block.

Remove the stems of the tomatoes and cut them into pieces

Heat the oil in the pot, add the minced garlic and stir-fry until the garlic smell becomes fragrant, then add the tomatoes and stir-fry, stir-fry the tomatoes to release the water

p>

Add the loofah, add salt, stir-fry for 1-2 minutes, pour in a little water, cook for 2-3 minutes, cook the loofah until soft, turn off the heat, remove and serve on a plate

Scrambled eggs with tomatoes over water

Ingredients: 300 grams of noodles, 2 eggs, 2 tomatoes, 1 green onion, appropriate amount of oil and salt, 1/2 tablespoon of sugar, appropriate amount of water and starch

Method:

1. Prepare the required materials, wash the green onions and tomatoes, knock the eggs into a bowl and beat them well, chop the green onions, cut off the stems of the tomatoes, and then cut them into cubes

2. Heat oil in a pan, pour in the egg liquid, spread it out, wait until the egg liquid solidifies slightly, then stir-fry into pieces, scoop out the egg pieces and set aside for later use

3. Add the chopped green onion and stir-fry until fragrant, add the diced tomatoes and stir-fry until the water comes out.

4. Add the scrambled egg cubes, pour in half a bowl of water, add salt and sugar, bring to a boil, and pour in Add an appropriate amount of water starch, and when the soup becomes thick, turn off the heat and put it out for later use. In this way, the tomato and egg marinade is ready

5. Add water to the pot and bring to a boil, add noodles, and put them in the pot. Stir constantly to prevent the noodles from sticking until the noodles have no hard core. Generally, two rolls are enough. Boil the noodles until they are tender, take them out, and place them in a cold boiling water to cool (this step is very important! Ensure the texture of the noodles and that they will not become sticky after being left for a long time). Take out the purified water

6. Put the noodles in a large bowl, add tomatoes and egg marinade, and stir evenly with chopsticks

Tips: When selecting tomatoes, do not Choose the ones with edges and corners, and don’t choose the ones that feel very light when held, as these are caused by redness-stimulating agents. You want to buy one that has a light pink-like feeling on the surface, and the pedicle must be rounded. If the pedicle has a light cyan color, it will be the sandiest and sweetest. Don't buy one with a tip and a very high base, but one that looks smoother overall. The ones with a tip are those that are applied too much in spring to speed up ripening. When choosing tomatoes, look for ones that are pink in color, round, and have small white dots on the skin.