Vegetables in season are still delicious, such as eggplant, peppers and tomatoes ... These vegetables mature in summer, but they taste different. Below, I will share with you eight ways to eat tomatoes. These methods are simple and easy, so if you like them, please try them ~
First course: tomato cauliflower
This dish is sweet and sour, simple to make and nutritious, and it is a very healthy home-cooked dish.
Tomato has the effects of losing weight, relieving fatigue, stimulating appetite, improving protein digestion, and relieving abdominal distension and dyspepsia. It contains a lot of lycopene, which is a natural pigment that can make tomatoes turn red, and has the functions of antioxidation and scavenging free radicals.
Specific production method
Step 1: Prepare the ingredients. 500 grams of cauliflower, 2 tomatoes, and appropriate amount of onion, ginger and garlic.
Step 2: Draw a cross knife on the top of the tomato, then blanch it in a boiling water pot, and then take it out to cool and peel it for later use.
Step 3: Break cauliflower into small pieces, dice tomatoes, and chop onion, ginger and garlic for later use. It is better to soak the cut cauliflower in light salt water for half an hour, which is safer to eat. )
Step 4: put the cauliflower in a boiling water pot and blanch it for 1 min, then take it out for later use.
Step 5: Pour proper amount of cooking oil into the pot. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until it smells fragrant.
Step 6: Stir-fry diced tomatoes in the pot.
Step 7: Put two spoonfuls of tomato sauce into the pot and stir well.
Step 8: Put 1 spoonful of sugar and half a spoonful of salt into the pot, and then cook the tomatoes until soft and rotten.
Step 9: put the cauliflower in the pot and stir fry.
Step 10: Collect the juice, then put half a spoonful of chicken essence into the pot, stir well and serve.
The second course: tomato tofu
Tomato bean curd, this dish is light and smooth, sweet and sour, appetizing, and it is a super healthy home-cooked dish. Ingredients are also common. In short, it looks very simple and easy to make.
Specific production method
Step 1: Prepare the ingredients. 65438+ 0 tender tofu, 2 tomatoes, and appropriate amount of onion and garlic.
Step 2: Draw a "cross" flower knife on the top of the tomato, and then put it in the boiling water pot to scald the skin of the tomato.
Step 3: Peel and dice tomatoes, dice tofu, and chop onions and garlic for later use. (First, you'd better cut the tomatoes into pieces. Secondly, the cut tofu should be soaked in salt water for 15 minutes, which can prevent the tofu from breaking when frying.
Step 4: Pour the right amount of oil into the pot. When the oil is hot, pour the onion and minced garlic into the pot and stir-fry until fragrant.
Step 5: Stir-fry diced tomatoes in a pot, and then add 1 tablespoon sugar. White sugar can soften the sour taste of tomatoes. You can also add 2 spoonfuls of ketchup.
Step 6: Pour 1 bowl of water into the pot, turn to low heat and cook for 5 minutes until all diced tomatoes are dissolved in the soup.
Step 7: Put the tofu blocks into the pot, then add 1 tablespoon salt to taste, and then simmer for 1-2 minutes. (After the tofu is put into the pot, you can turn it with a vibrating pot instead of a shovel, so it is not easy to fry the tofu. )
Step 8: Pour a little water starch into the pot and boil it again.
The third way: tomato Flammulina velutipes
This tomato Flammulina velutipes, first of all, tastes good, sweet and sour and appetizing. Whether it is used for bibimbap or steamed bread, it is extremely delicious. Secondly, it is simple to make, and it can be served in 10 minutes. Then there is nutritious foot, which is rich in vitamins and essential amino acids. Usually when you are busy with work or time is tight, it is most appropriate to fry such a dish.
Specific production method
Step 1: Prepare the ingredients. 3 tomatoes, 500 grams of Flammulina velutipes, and appropriate amount of garlic.
Step 2: Cut the tomatoes, remove the roots and tear the Flammulina velutipes, and slice the garlic for later use. If you don't like to eat tomato skin, you can also scald it with boiling water before cutting it into pieces. )
Step 3: Pour the right amount of oil into the pot, add the garlic slices and stir-fry until fragrant.
Step 4: Stir-fry the tomatoes in the pot.
Step 5: Add 4 spoonfuls of tomato sauce to the pot, stir well and cook for 2-3 minutes. (Tomatoes and Flammulina velutipes both contain high moisture, so there is no need to add water. )
Step 6: put the Flammulina velutipes into the pot and stir-fry evenly.
Step 7: Add 1 spoonful of salt and half a spoonful of sugar to the pot to taste, and then cook for another 30 seconds to turn off the heat.
Fourth course: stewed beef brisket with tomatoes.
This dish is not only delicious, sweet and sour, but also nutritious. The combination of vitamin C and protein ensures that you eat beautifully.
Specific production method
Step 1: Prepare the ingredients. A fresh brisket, four tomatoes, a piece of ginger and an onion.
Step 2: Draw a cross knife on the top of the tomato, and then peel it in boiling water.
Step 3: Cut the beef brisket into pieces. Half of the tomatoes are diced and half are cut into large pieces. Slice ginger and chop onion.
Step 4: Put cold water into the pot, then add the beef brisket, ginger slices and cooking wine. After boiling, skim off the froth. Take out the brisket for later use.
Step 5: put a little oil in the pot, add chopped green onion and stir-fry until fragrant after the oil is hot, then add diced tomatoes and continue to stir-fry, and add tomato sauce and stir-fry evenly for two minutes.
Step 6: Stir-fry the beef in the pot. Then add a little sugar and mix well, then add a proper amount of salt. Then add the right amount of hot water.
Step 7: After the fire boils, pour the beef and soup in the pot into the pressure cooker. Select the beef button.
Step 8: Open the meat after stewing. Pour into the pot, then add large pieces of tomatoes and boil again.
skill
1, beef must be cooked in cold water.
When adding water to the pot, be sure to heat the water. In this way, beef will not suddenly become cold and tight. And water must be added at one time. Only in this way can the soup be more delicious.
3. Friends who don't like to use pressure cookers can stew in ordinary pots. Just need a little more time.
The fifth lane: tomato slices.
Tomato fillet, fresh and tender fish, delicious soup, sweet and sour appetizer, is a very healthy and nutritious home-cooked dish. After eating fish, drinking a bowl of soup or soaking rice in soup is extremely delicious.
Specific production method
Step 1: Prepare the ingredients. 300 grams of fish, 500 grams of tomatoes, 200 grams of Flammulina velutipes, garlic, coriander or chives. (I used Longli fish. Parents can also switch to other fish. )
Step 2: Draw a cross knife on the tomato, and then put it in a boiling pot to scald the tomato skin for later use.
Step 3: Slice fish, cut tomatoes, remove the roots of Flammulina velutipes and chop garlic for later use. (Method of cutting fish: Gently press the fish with one hand, hold the slicing knife with the other hand, tilt the blade 30 -45 degrees, and cut the fish into about 2ml fillets from the tail. )
Step 4: Add half an egg white, 1 spoonful of cooking wine and 1 spoonful of corn starch to the fish, and then grab and marinate for 10 minute.
Step 5: Pour the right amount of oil into the pot. When the oil is hot, put the minced garlic in the pot and stir-fry it to give off a fragrance.
Step 6: Put the tomato pieces into the pot and stir well, then add 3 spoonfuls of tomato sauce and stir well.
Step 7: Pour 800 ml of water into the pot and simmer for 5- 10 minutes until the tomatoes become soft and rotten. I like soup, so I put more water in it. )
Step 8: Put the fish into the pot piece by piece, as shown in the figure. Be sure to separate them, or they will stick together easily. )
Step 9: Push the fish aside, then put the Flammulina velutipes aside and boil it again. Flammulina velutipes cooked for a long time will affect the taste, so put it later. )
Step 10: Add 1 spoon salt, 1 spoon sugar and a little chicken essence to the pot to taste, and then serve. When it is full, you can put the Flammulina velutipes under it, then put the fish and soup in a bowl, and finally sprinkle some parsley or chives.
The sixth way: cold tomato and eggplant
Everyone is familiar with cold eggplant, and seasonal dishes in summer are very popular with everyone. Next, I will share with you a new method of cold eggplant. Add a few slices of tomatoes to the eggplant to make it fresher. Every bite is tender and juicy, which is very suitable for eating in summer.
Specific production method
Step 1: Prepare the ingredients. Eggplant 1 piece, tomato half, garlic right amount. (Long eggplant or round eggplant will do. )
Step 2: Peel the eggplant and cut it into pieces about 1 cm thick, as shown in the figure.
Step 3: put the eggplant in a steamer and steam for about 10 minute until the eggplant can be easily pierced.
Step 4: Steam the eggplant, let it cool, and then tear it into strips. After tearing, the eggplant has more water and can be gently held by hand.
Step 5: Slice the tomatoes, as shown in the figure. Cut it as thin as possible. )
Step 6: Put the tomato slices into the eggplant, then add a little minced garlic, 1 spoonful of sugar, half a spoonful of salt, a little chicken essence, 1 spoonful of white vinegar and a few drops of sesame oil, mix well, and then marinate for 5 minutes. Don't put too much garlic, just one or two cloves. In addition, it is recommended not to put soy sauce or colored vinegar, which can make the colors of eggplant and tomato more beautiful. )
Step 7: Put on a plate, sprinkle with a little chives and serve.
Say a few more words
1. Today, due to time, the eggplant I bought is old and the eggplant seeds are hard. When you meet this kind of old eggplant, you can remove the seeds, steam them and tear them into strips, which is delicious.
It's better to marinate this dish for a few minutes after mixing, which is more delicious.
3, eggplant is best to choose a round and shiny skin, dark color, no spots, relatively complete eggplant handle and eggplant that is elastic after pressing. You can also pick it up by hand when you buy it. If the weight is enough, it means that the eggplant is tender.
The seventh way: sour soup and golden needle fat beef
This dish is sweet, sour and delicious, with a slight spicy taste. Flammulina velutipes is crispy and the fat beef is tender. This is a very delicious home-cooked dish.
Specific production method
Step 1: Prepare the ingredients. 300 grams of fat cattle, 500 grams of Flammulina velutipes, tomatoes 1.
Step 2: remove the roots of Flammulina velutipes, clean them, cut the tomatoes into small pieces (the smaller the better), and chop the onions, ginger and garlic for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the onion, ginger, garlic and wild pepper in the pot to get the fragrance.
Step 4: Stir-fry the tomatoes in the pot.
Step 5: put 3 spoonfuls of tomato sauce in the pot and stir well.
Step 6: Pour a proper amount of water into the pot, then add 1 spoon of salt and 2 spoons of sugar. Next, the fire boiled the soup.
Step 7: After the water boils, put the beef slices and Flammulina velutipes into the pot.
Step 8: Turn off the heat after boiling again, then add a little parsley section and pour in a little sesame oil to serve.
Eighth: Baked eggplant with tomatoes.
This dish is delicious, soft, fragrant, salty and nutritious. Especially mixing rice with vegetable soup will definitely make you eat an extra bowl.
Specific production method
Step 1: Prepare the ingredients. Two long eggplants, three tomatoes, a pepper and garlic. Seasoning: tomato sauce, 2 teaspoons of salt, 2 teaspoons of sugar, 2 teaspoons of soy sauce, chicken essence 1 teaspoon, sesame oil and corn starch.
Step 2: cut a cross knife on the tomato, and then peel it in boiling water for later use.
Step 3: Cut eggplant into strips about seven or eight centimeters, chop garlic, cut tomatoes, and cut peppers into thin strips for later use.
Step 4: Sprinkle a little salt into the tomato strips and mix well. Let it marinate for about 10 minutes.
Step 5: After the eggplant is marinated, remove the excess water from the basin. Then sprinkle some dried corn starch and mix well for later use.
Step 6: Take a clean small bowl, then add corn starch, salt, sugar, chicken essence and soy sauce in turn, and then pour half a bowl of water to make a bowl of juice.
Step 7: Add the right amount of oil to the pot. After the oil is hot, fry the tomato strips in the pot until the surface is slightly yellow, and then take them out for later use.
Step 8: stir-fry the eggplant.
Step 9: Leave a proper amount of base oil in the pot, then add minced garlic and stir fry until fragrant, then add tomato sauce and stir fry evenly.
Step 10: Pour in tomatoes and stir well.
Step 11: Stir-fry the tomato strips in the pot.
Step 12: Put the shredded pepper into the pot and stir fry.
Step 13: Pour the bowl juice into the pot, boil it and stir it evenly. Then turn off the fire and sprinkle with a little sesame oil.
skill
1. When choosing eggplant for this dish, it is best to choose long eggplant.
2, eggplant skin is very nutritious, it is best to stay.
The oil temperature of fried eggplant should be slightly higher, otherwise the eggplant will stick together easily.