Seasoning: sesame oil 10g vinegar 15g sugar 20g salt 3g pepper 2g each.
manufacturing method
1. Blanch tomatoes in a boiling water pot, peel them, cut them into orange petals with a thickness of 0.6 cm, and put them on a plate;
2. Slice the onion, scald it with boiling water and drain it;
3. Put shredded onion on tomatoes, sprinkle with salt, pepper, sugar and vinegar, mix well, and marinate in the refrigerator for 30 minutes;
4. When eating, take it out and add sesame oil to stir it a little.
1. Wash tomatoes and remove roots.
2. Put the tomatoes on the chopping board and cut them into petals from above.
3. Put it on a plate and sprinkle with sugar.
Ingredients: 4 red tomatoes, 2 large onions, 3 tablespoons chopped celery leaves and 5 tablespoons fresh olives.
2 tablespoons aged vinegar, refined salt, monosodium glutamate, a little black pepper, and one cooked tomato (for juicing).
Production: the day before, peel a small tomato and juice it, and remove the pulp with a filter spoon.
Add 2 tbsp olive oil and 1 tbsp vinegar to make sauce, cover with film and put in refrigerator.
The next day, cut the remaining tomatoes into 3-4 mm thick disks, and cut the onions into thin rings.
Before eating, use the remaining olive oil, vinegar, monosodium glutamate and pepper to make vinegar sauce.
Add it to the tomato sauce made the day before, pour it on the cut tomatoes and decorate with parsley leaves.
Features: This dish is red in color, sweet and sour in taste, cool and delicious.
Ingredients: 500 grams of tomatoes; Seasoning: 20g of white sugar.
Production method:
1. Wash tomatoes, blanch them with boiling water, cool them with cold water, and peel them;
2. Slice peeled tomatoes;
3. Slice the tomatoes into plates, sprinkle with sugar and mix well.