Tomato roast chicken
Materials:
Chicken breast 1000g, 3 tablespoons of red wine vinegar, onion 1 root, 5 cloves of garlic, 2 teaspoons of cumin, 2 teaspoons of chopped coriander, nutmeg seeds, cinnamon powder 1 teaspoon, 5 cloves of clove, 20 peppers, and Chili powder/slice.
Exercise:
1. Wash the chicken breast and cut it into strips 5cm long and 1cm wide.
2, onion peeled, washed and cut into pieces. Cut garlic into minced garlic. Cut ginger into Jiang Mo.
3. Pour all the materials except chicken breast into a food processor, and beat them into a uniform paste to make a marinade.
4. Put the sliced chicken breast into a large bowl, add the marinade and stir evenly, so that each chicken breast is evenly wrapped with the marinade, and let it stand for 4 hours to make the chicken breast strips tasty.
5. Preheat the oven to 180 degrees. Spread tin foil on the baking tray.
6. Spread the marinated chicken breast strips on tin foil and bake for 10 minutes (until light brown spots can be seen on the chicken).
7. Take out the baking tray, turn the chicken over and bake for 10 minutes.
Scrambled eggs with tricolor tomatoes
Materials:
2 tomatoes, 1 pepper, 2 eggs, and appropriate amount of sugar and salt.
Exercise:
1. Dice the tomatoes and set aside.
2. Cut the persimmon pepper evenly in half from the side, half for the cup and half for the lid. Half of the lid can be cut off 1/2 and cut into diced vegetables.
3. Heat the oil in the pot, pour in the eggs, spread them out quickly with chopsticks, pour a small amount of water tower onion spice wine, and serve immediately.
4. Pour in diced tomatoes, add sugar and salt, and cook the tomatoes into a paste.
The spoon is pressed when cooking. When the soup becomes thick, add the eggs and diced peppers.
6. Stir fry, put the eggs on the tomatoes and take out the pot. Pour them into a cup made of pepper and cover it.
Scrambled eggs with black fungus and tomato
Materials:
Auricularia auricula, tomato, egg, chopped green onion, a little salt, sugar, oyster sauce, soy sauce.
Exercise:
1. Soak the auricularia auricula in advance, soak it in boiling water, and then drain it for later use.
2. Wash and dice tomatoes for later use; Beat the eggs, add a little mushroom water, add a little salt and mix well for later use.
3. Heat the oil in the pan, pour in 2 li of egg liquid, stir-fry until 7-8 ripe, and put it away for later use.
4. Add a little oil to the pot, stir-fry black fungus, and then add diced tomatoes and stir-fry.
5, add sugar, oyster sauce, soy sauce, salt, and then add egg pieces, stir fry quickly and evenly, and take the pot.
Ham, tomato and cheese omelet
Materials:
Eggs, ham sausage or sliced ham, tomatoes, sliced cheese or shredded mozzarella cheese.
Exercise:
1, beat the eggs into egg liquid, add appropriate amount of salt and mix well.
2, ham sausage cut into silk.
3. Cut the cheese into silk.
4. Wash and peel the tomatoes and cut them into dices.
5, hot oil in the pot, first pour the shredded ham and diced tomatoes and stir fry until soft.
6. After the pan is washed and heated, turn to low heat and pour in the egg liquid. Turn the pan and turn the egg rack into an omelet.
7. When the bottom of the egg roll has just started to solidify and there is still uncured egg liquid on the surface.
8. Spread the fried shredded ham, shredded tomato and shredded cheese, then immediately roll the egg into a roll with a shovel or chopsticks, and then cut it into pieces.
Dry roasted tomatoes and shrimps
Materials:
Shrimp, tomato, onion, onion, pepper oil, sesame oil, salt, chicken essence.
Exercise:
1. Cut the back of the sea shrimp and remove the shrimp line.
2. Stir-fry shallots with sesame oil, add chopped tomatoes, salt and chicken essence, and cook into a paste.
3. Add the processed sea shrimp to the tomato sauce soup, and add a little pepper oil to dry.
4. Shred shallots and put them on a plate.
Carrot tomato rice roll
Materials:
1 bowl of soft rice, half a tomato, 1 carrot, 1-2 eggs, a little salt.
Exercise:
1. Peel and chop tomatoes and carrots respectively, put them in a bowl, pour in rice and add salt and mix well.
2. Put water in the pot and steam the bowl in the pot for about 5 minutes.
3. Put a little oil in the pot, pour in the egg liquid, rotate it quickly, spread it into a thin and wide egg skin, and put it on the plate for later use.
4. Spread the mixed rice on the egg skin, roll it up and cut it into sections.
Lipid-lowering tomato and fungus bean curd soup
Materials:
320g of tomato, auricularia auricula 13g (dry), tofu 100g (south), 3g of ginger, 2g of salt and 2g of pepper.
Exercise:
1. Wash tomatoes, cut into pieces, and remove the core. After soaking the fungus, wash it and tear it into small pieces, blanch it in boiling water for 5 minutes, take it out and wash it, cut the tender tofu into pieces, blanch it in boiling water for 2 minutes and pick it up.
2. Add a tablespoon of oil, saute ginger, stir-fry tomatoes, add 4 cups of soup to boil, cook auricularia and tender tofu 10 minute, season and boil.
Tomatoes and tomato strips
Materials:
Tomato, eggplant, onion, ginger, garlic, soy sauce, salt and sugar.
Exercise:
1, saute shallots, ginger and garlic in the pan, and saute tomato strips until soft;
2. Re-put a small amount of oil in the pot, add tomatoes and stir-fry them into mud, and add appropriate amount of sugar; Then add the fried eggplant, a small amount of soy sauce and salt.
Tomato mixed with cucumber
Materials:
Tomato 1, cucumber 3, garlic 1, soy sauce 1, vinegar 1, powdered sugar 1/2, monosodium glutamate 1/4, sesame oil 1, and Chili oil 2.
Exercise:
1. Blanch tomatoes with boiling water, peel them and cut them into small pieces. Wash cucumbers, then cut them into small pieces and chop garlic.
2. Sprinkle minced garlic on the tomato and cucumber plates, then mix all the seasonings in a small bowl and pour them on the tomatoes and cucumbers.
Crispy rice crust with tomato and shrimp
Materials:
Shrimp 100g, egg white 30g, starch 2 tablespoons (30g), tomato sauce 50g, sugar 15g, salad oil 50g, salt 6g, leftovers 200g, peas 20g and ginger slices 1.
Exercise:
1. Wash shrimps, add a little salt, egg white and starch (about 10g) and stir well.
2. Put the oil in the bottom of the pot. When the oil is 60% hot, add the shrimps and stir fry. Take out the pan for later use.
3. The leftover rice is slightly compacted by hand and pressed into flat pieces (as long as it is slightly compacted to ensure that it does not come loose when frying). It's best to keep each crispy rice within 4cmX4cm, and don't put a large piece into the pot (this is convenient for cooking). Put the oil in the pot, when the oil temperature rises to 60%, put the pressed rice slices in the pot and fry them until both sides are golden, then take out and drain the oil to make crispy rice.
4. Quickly put the base oil into the pot again, stir-fry the tomato sauce, add appropriate amount of water, add peas, ginger slices and shrimps, add sugar and salt, cook for two minutes, thicken the pan with water starch (the remaining starch is made into water starch), and pour it on the fried rice crust.