While learning how to cook tomatoes at home, we also take a look at the effects of tomatoes. Tomatoes are sour and sweet in nature, and have the effects of producing body fluids and quenching thirst, strengthening the stomach and digestion, clearing away heat and detoxifying. It has a good therapeutic effect on heat-related thirst, indigestion caused by overeating greasy and thick food, heat stroke, stomach heat and bitter taste, and inflammation due to deficiency-fire. Moreover, tomatoes are also the first choice fruit and vegetable for preventing and fighting cancer.
1. Scrambled eggs with tomatoes
Ingredients: tomatoes, eggs, garlic, celery, green onions (the amount of raw materials depends on personal cooking conditions, usually two or three tomatoes and two or three eggs)
Ingredients: cooking oil, salt, sugar, cooking wine
Method:
1. Remove the stems of tomatoes, cut into thick slices, and cut thoroughly Tomatoes ooze juice easily. You can place the skin side down and the cross-section side up. This will make it easier to cut with a knife.
2. Beat the eggs, cut green onions, garlic, and celery and set aside.
3. Heat the pot, add the eggs, and stir-fry over high heat. The edges will swell immediately after the eggs are put in. , fry the eggs until they are a little older and the surface is golden brown, take them out and set aside
4. Add a small amount of oil, add chopped green onions and garlic slices, stir-fry until fragrant, add tomatoes, stir-fry a few times, add a little Add cooking wine and a little salt to dilute the tomatoes with water. Fry until the skins of the tomatoes fall off and the soup becomes thick. Add a little sugar and enough seasoning salt, then add the eggs. Stir-fry for a while, add a few drops of sesame oil and serve. Garnish with celery and serve on a plate. #p#subtitle#e#
Two ways to make home-cooked tomatoes
2. Grilled eggplant with tomatoes
Ingredients: two eggplants and two tomatoes.
Ingredients: A little each of chopped green onion and shredded ginger, 1 tablespoon of sugar, 1.5 tablespoons of oyster sauce, and 1 teaspoon of light soy sauce.
Method:
1. Wash the eggplant and cut into strips. Wash the tomatoes, peel them, and cut them into thin pieces;
2. Heat enough oil in the oil pan until it is 50% to 60% hot, add eggplant strips, fry until soft, remove and drain the oil, and Gently squeeze out the excess oil and put it on kitchen paper to absorb the excess oil;
3. Heat an appropriate amount of oil in a wok, add onion and ginger and stir-fry until fragrant, then add tomato cubes and light soy sauce , stir-fry the sugar until it becomes a paste, add the eggplant strips and stir-fry for one minute;
4. Finally add the oyster sauce, stir-fry evenly and then take it out of the pan.