In this cold-prone season, eat more nutritious ingredients and eat less processed hot pot ingredients to make your body healthier. The ingredients in p.s. tomatoes are very suitable for seafood.

material

Pleurotus eryngii 100g, onion 1, half a cabbage, 350g clams with shells, white-fleshed fish (cod, etc. ) 4 pieces, tomato pot 1 bag.

working methods

(1) Cut cod, cabbage and Pleurotus eryngii into bite-sized pieces. Then put the clams in salt water and wait for the sand to spit out.

(2) First put Keguomei tomato soup into the pot, and add 1200ml water to make it boil.

(3) Then add ingredients and stew until cooked.

skill

How to eat tomatoes: eat tomatoes directly: after washing, cross the top with a knife, blanch in boiling water to remove the skin, then cut into small pieces with a knife, add appropriate amount of oil to the pot, add tomatoes after heating, stir fry a few times, add water, add salt and chives to taste.

Taboo population of tomato: patients with acute enteritis, bacillary dysentery and active ulcer should not eat it.

Tips for choosing tomatoes: (1) Look at the color: good quality tomatoes are red, with uniform color and green pedicels. The quality of blue or yellow tomatoes is slightly worse. (2) Look at the shape: the overall fruit shape is smooth, geometric, no deformity, no pests and diseases, and the tomato quality is good. Tomatoes with different shapes and sizes and deformed shapes have poor taste and quality. (3) Look at the bottom: Observe the bottom (pedicel) of the tomato. If the circle is small, it means that the fruit has less tendons, more water and full flesh, which is more delicious, while the tomato with a big circle at the bottom has more tendons, which is not delicious and of poor quality. (4) Look at the hardness: lightly press the tomatoes and choose tomatoes with moderate hardness. Tomatoes that are too soft are left too long or rotten, and they taste bad. (5) Taste: High-quality tomatoes taste "sandy" or have high moisture content and moderate sweetness and sourness; The pulp of inferior tomato is hard, tasteless and astringent. (6) Smell: High-quality tomatoes have mature aroma and no peculiar smell. Inferior tomatoes are tasteless or have bad smells such as sour taste, wine taste or saprophytic taste. (7) Handfeel: High-quality tomatoes feel tight and elastic. However, poor quality tomatoes are fragile, inelastic and soft to the touch.