Materials: 2 tomatoes, cauliflower, onion, salad oil, salt, chicken essence, soy sauce, sugar

Practice

1. tomatoes peeled

2. tomatoes cut into small dices

3. cauliflower rinsed, broken into small pieces, washed

4. pot of boiling water. Wash cauliflower into, blanch for about 2 minutes

5. that into the cool water (cast cool is for the cauliflower taste more crispy)

6. onion chopped (onion can also)

7. pot of oil, put onion stir fry

8. add the tomato diced, stir fry

9. stir fry until the tomato soft and rotten, into the mud

10. Add blanched cauliflower, stir fry

11. Add soy sauce (do not add old soy sauce or heavy color soy sauce, not good)

12. Stir fry for a few moments, add a little sugar

13. Stir fry for a few moments, add chicken broth, out of the pan on the plate can be

Pasta in tomato-beef sauce

Inputs: 100 grams of spaghetti, beef, 1 piece, 2 tomatoes, ? onion, ? carrot, ? tsp salt, a pinch of monosodium glutamate (MSG), 2 cloves of garlic, 2 tbsp tomato sauce, 15g of butter, a pinch of black pepper, a pinch of basil

How to prepare

1. Prepare the ingredients

2. Chop the beef (or pork can be used as well), mince the garlic, onion, and carrot, and cut the tomato into cubes

3. Melt the butter in a hot pan over low heat

4. Then add the garlic and onion and sauté until fragrant and golden in color

5. Pour in the beef and sauté until raw

6. Pour in the carrots and diced tomatoes and sauté for a few minutes

7. Add the tomato sauce

8. Stir fry until well combined

9. Add the chopped dried basil, black pepper, salt, and MSG, Salt, monosodium glutamate

10. Slowly simmer over low heat to make a rich tomato beef sauce

11. Set another pot to boil and add the pasta, add a little salt and cook for about 7-8 minutes

12. Remove the cooked pasta to a plate and drizzle the boiled tomato beef sauce on top of the cooked pasta to serve

Three-color Tomato Scrambled Eggs

Ingredients: 2 tomatoes, persimmon pepper 1, 1 egg, salad oil moderate, salt moderate, sugar moderate

Practice

1. tomatoes diced spare

2. round pepper from the side of the average cut into two halves, half to do the cup, half to do the lid

3. to do the half of the lid can then be cut down 1/2 diced into the dish

4. pan into a moderate amount of oil Heat, 7-8% heat, pour in the beaten eggs, chopsticks quickly scattered, solidified into a block, tender yellow on the good, immediately served; do not fry for a long time, the color becomes darker on the old

5. pot without adding oil, pour in the diced tomatoes, add sugar, salt, the tomatoes will be boiled into the sauce

6. may be a spoon to cook while pressing, to be thickened when the sauce becomes viscous, add the scrambled eggs and diced round peppers

7. a little stir fry a few times, the egg hangs on the tomato can be out of the pan, poured into the round pepper to do the inside of the cup, cover

Tomato and ham omelette

With: 3 eggs, tomato 1/4, onion 1/4, 1 slice of ham, a pinch of salt, a little bit of vegetable oil, a pinch of pepper

practice

1. ready to prepare all the ingredients, all very The first thing you need to do is to add a couple of eggs to the bowl. Two eggs is a bit less, so I added one more egg

3. Skip this step as well

4. Dice the tomatoes, onions, and ham

5. You can replace the ingredients as you wish

6. Heat a pan, add a little oil, and sauté the chopped onions over medium heat

7. Add the diced tomatoes and ham and continue to sauté

8. Pour in the egg mixture at this time

9. When it is about to set, roll up the omelette and fry it. The omelette rolled up, fried to golden brown, out of the pan and cut into sections can be.