Seasoning: sesame oil10g vinegar15g white sugar 20g salt 3g pepper 2g each.
Production method
1. scald the tomatoes in a boiling pot, peel them, cut them into orange petals with a thickness of 0.6 cm, and put them in a plate;
2. Slice the onion, scald it with boiling water and drain it;
3. Put shredded onion on tomatoes, sprinkle with salt, pepper, sugar and vinegar, mix well, and marinate in the refrigerator for 30 minutes;
4. When eating, take it out and add sesame oil and mix it slightly.
1. Wash tomatoes and remove their roots.
2. Put the tomatoes on the chopping board and cut them into petals from the top.
3. put it in a plate and sprinkle with sugar.
Ingredients: 4 red tomatoes, 2 large onions, 3 tablespoons of chopped parsley leaves and 5 tablespoons of fresh olives.
2 tablespoons of aged vinegar, fine salt, monosodium glutamate, a little black pepper, and a ripe tomato (for juicing).
Production: the day before, peel a small tomato and juice it, and remove the pulp with a filter spoon.
Add 2 tablespoons olive oil and 1 tablespoon vinegar to make sauce, cover with film and put in refrigerator.
The next day, cut the remaining tomatoes into 3-4 mm thick discs, and cut the onions into thin rings.
Before eating, use the remaining olive oil, vinegar, monosodium glutamate and pepper to make an acetic acid sauce.
Add it to the tomato sauce made the day before, pour it on the cut tomatoes, and garnish with parsley leaves.
Features: This dish is red in color, sweet and sour in taste, cool and tasty.
Ingredients: 500g of tomato; Seasoning: 20g of white sugar.
Production method:
1, wash tomatoes, scald them with boiling water, cool them in cold water, and peel them;
2. Slice peeled tomatoes;
3. Dish the tomato slices, sprinkle with white sugar and mix well.