Tomato tofu

High-protein fresh scallops and tomatoes rich in vitamin C can be cooked and served in just a few minutes.

450g fresh (), 4 teaspoons (), 2 teaspoons, 3 petals, 550g chopped, small or unprocessed tomatoes,160ml unsweetened, 1/2 teaspoons of salt,15g chopped fresh tomatoes.

1. Take 3 teaspoons of white powder, put it in the scallop, and gently shake off the excess white powder on the scallop. Add oil to the pot and heat it over medium heat. Add scallops and fry for about 3 minutes until scallops are golden yellow. Put it in a bowl for later use.

2. Add minced garlic and stir fry 1 min. Add tomatoes and cook for 4 minutes until the skin of the tomatoes cracks. Add wine or chicken soup, salt and basil, and boil for 1 min.

3. At the same time, mix 1 tablespoon of cold water with the remaining 1 teaspoon of white powder, pour into the pot and thicken, and cook for 1 minute until the soup is thick.

4. Return the scallops to the pan, turn to low heat and continue to cook 1 min, and heat thoroughly.

& Scallop and tomato fried gourd

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Lead: Gourd Gourd, also known as Pugua and Gourd Gua, is called cordate telosma in Shanghai. Gourd gourd is cold in nature, which has the functions of clearing away heat and purging fire, promoting fluid production to quench thirst, moistening lung and relieving cough, reducing swelling and dispersing stagnation. It is a delicious food that people like to eat in summer.

Some netizens said that my recent cooking is foreign food, and it is developing towards western-style cuisine. Actually, it's not. Mainly because I have been taking a western cooking class recently. As all the students know, I have to do my homework after class, and I have to review and consolidate it frequently to remember what the teacher said in class, right? So I have to cook the dishes taught by the teacher from time to time In fact, most families usually cook Chinese-style home-cooked dishes, while Western-style dishes are only changed occasionally to adjust their tastes. For example, today's fried gourd with scallops and tomatoes is a dish that my family often eats in summer. This is real Chinese food.

Gourd gourd, also known as Pugua, gourd melon, Shanghainese call it night flowering. Its shape varies from species to species, including long, short and round. The skin is pink and green and the meat is white. Gourd gourd is cold in nature, which has the functions of clearing away heat and purging fire, promoting fluid production to quench thirst, moistening lung and relieving cough, reducing swelling and dispersing stagnation. It is a delicious food that people like to eat in summer.

Raw materials: gourd 1, 15g, tomato 1 or 6 cherry tomatoes, chopped green onion, salt, sugar and vegetable oil.

1. Peel the gourd, remove the seeds, and cut the oblique knife block;

2. Wash scallops and soak them in warm water. Blanch tomatoes with boiling water, peel, remove seeds and cut into pieces.

3. Heat the wok with oil, then stir-fry the gourd;

4. Pour the soaked scallops into the pot together with the soaked water;

5. Add half a bowl of water (it would be better if there is broth), boil and simmer for 5 minutes;

6. Add tomatoes, add salt and a little sugar, and then burn for 2-3 minutes until the gourd is transparent and sprinkle with chopped green onion.