Exercise:

1, wash tomatoes, 2 eggs, put the eggs in a bowl, and break the eggs for later use.

2. Add 80% oil to the hot pot and stir-fry the eggs. Fried eggs, fried eggs out of the pot for later use.

3, put a little oil in another pot, add 60% hot tomatoes and stir fry. Add sugar and salt, stir well and serve. The content of lycopene is negatively correlated with the content of soluble sugar in tomatoes, that is, the more tomatoes without sugar, the higher the content of lycopene. In addition, the lycopene content in tomatoes produced in summer is high, mainly because the lycopene content will be greatly increased with sufficient sunshine and long illumination time in summer; In winter, the content of lycopene planted in greenhouse is low.

Compared with raw tomatoes, people can increase the concentration of antioxidants such as lycopene in their blood by eating processed tomatoes. This is because high temperature destroys the cell wall of tomato cells, thus increasing the release of antioxidants such as lycopene. In addition, vegetable oils such as peanut oil and salad oil are often used in the cooking process of tomatoes, which will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. Of course, everything has advantages and disadvantages. After heating, vitamin C in tomatoes will be lost, but the content of antioxidants such as lycopene in tomatoes will increase significantly.

So if tomatoes are fried for too long, the nutrients will be lost. When cooking, high temperature heating for a long time should be avoided to retain more nutrients. Cover the lid tightly when cooking, and add some vinegar to protect it from oxygen.