How to dip tomatoes in water for barbecue in your place?

Dipping in water is adjusted according to personal preference ~ it retains the hot and sour flavor and effectively neutralizes the greasy barbecue ~

main material

Tomato 2 green lemons 1 piece

Scallion and Houttuynia cordata Thunb (Thunb.) are optional.

The amount of coriander is moderate, and the amount of millet is spicy.

Appropriate amount of salt and chicken essence

Appropriate amount of pepper powder Hu chili pepper points appropriate amount.

Required tools

Knife spoon

Production step

Step 1:

Do you still touch Chili noodles when you barbecue? It's time for something new ~ this dip is adjusted from Dai flavor, sour and spicy ~ but it's different from the sour taste of vinegar and sauerkraut, and it's fresher ~

Step 2:

The materials used are, from left to right, from top to bottom, tomatoes, green lemons, shallots, houttuynia cordata (that is, the roots of broken ears are not acceptable), large-leaf coriander (which can be replaced by ordinary coriander) and millet spicy.

Step 3:

Seasonings used: salt, chicken essence, paste Chili noodles, pepper powder (a little, but the fragrance is not the main tone, and the Dai flavor is mainly sour and spicy)

Step 4:

Wash the tomatoes and put them in the oven, 180 degrees for 30 minutes. The outdoor barbecue can be directly roasted on the grill, and pay attention to turning over.

(In the photo, it is almost baked.)

Step 5:

Chop up other ingredients during baking tomatoes.

Step 6:

Baked tomatoes are peeled in a bowl.

Step 7:

Mash it and bake it easily, 2 minutes.

Step 8:

All the processed raw materials are put together ~

Step 9:

Add seasoning and squeeze in lemon juice ~

Step 10: