Tomatoes are vegetables that all of us can eat all year round. They are rich in nutrition, sweet and sour, and have a special flavor. Can be eaten raw or cooked. Tomatoes are rich in carotene, vitamin C and B vitamins. Tomatoes have the effects of clearing away heat and toxic materials, promoting diuresis and relaxing bowels, and helping digestion. Malic acid and citric acid can help gastric juice digest fatty substances. Eating greasy food and eating tomatoes can not only help digestion, but also prevent indigestion. Hot weather can also have the effect of clearing heat and preventing heatstroke. The contained fiber can increase the moisture in the feces, and can also be converted into substances that are easy to loosen the stool, thus achieving the laxative effect. Eat it in autumn, it is nutritious and healthy, and share 9 methods of tomatoes, clearing away heat and eliminating autumn dryness, and appetizing the next meal.
Stewed beef with cabbage and tomato
Ingredients: 500g of beef, 2 tomatoes, cabbage 1\2 plants, coriander 1 plant, appropriate amount of salt, onion 1 segment, 2 slices of ginger, a few Chinese prickly ash, aniseed 1 piece, cooking wine 1 spoon.
Practice:
1. Prepare the required materials, and choose many beef parts suitable for beef stew, such as brisket, beef rib, beef breast and beef loin, because these parts have tendons and are fat and thin, so that the meat tastes good after stew.
2. Cut the beef into pieces of uniform size, not too small, the beef will shrink after cooking.
3. Add water to the pot, blanch the beef in cold water, boil and skim the floating foam, discolor the beef blanch, take it out, and wash the blood foam with warm water.
4. Add hot water into the rice cooker, add boiled beef, add onion, ginger, pepper, aniseed and cooking wine, and cover the rice cooker. Stewing beef with a rice cooker is simple and fast, and the stewed beef tastes delicious. Click on the porridge soup function of the rice cooker, and the time is about 50 minutes. The rice cooker starts to cook beef.
5. During the stew, the tomatoes are pedicled, then cut into pieces, the leaves of cabbage are peeled off, washed and torn into pieces by hand.
6. After the time is up, open the lid of the rice cooker, add cabbage and tomatoes, and continue to stew for 15 minutes without covering the lid, so that the stewed cabbage leaves are green and not yellow.
7. After the time is up, add salt to taste, then add white pepper, stir well, and sprinkle with parsley.
Fried cabbage with tomato and pepper
Ingredients: cabbage 1/2, tomato 1 piece, pepper 1 piece, proper amount of oil and salt, onion 1 piece, 2 cloves of garlic,
Practice:
1. Prepare the required materials, peel off the leaves of cabbage, rinse them clean, and drain the water. When buying cabbage, choose cabbage that is quite hard and strong, and it is very weighty when you put it in your hand. The leaves outside are green and shiny. However, fresh cabbage in spring is usually wrapped loosely, so you should choose the watery and soft one.
2. Cut the cabbage into strips or shreds.
3. Dice the tomatoes, shred the peppers, cut the shallots and slice the garlic.
4. Heat the pan with oil, add chopped green onion and garlic slices until fragrant, then add shredded cabbage and stir-fry until the cabbage is slightly soft.
5. Add diced tomatoes and stir fry for 1-2 minutes.
6. Add shredded pepper, stir-fry with salt, stir-fry shredded pepper until the color becomes dark, turn off the fire, and serve out and plate.
Materials for stir-frying cabbage with tomatoes: half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Practice steps:
1. Peel the leaves of cabbage, rinse them, drain the water, and then tear them into pieces by hand.
2. Wash the tomatoes, cut them in half, cut off the pedicles, and then cut them into blocks.
3. Boil the pot with water, add a little salt and a few drops of oil, then blanch the cabbage, and blanch the cabbage until the color becomes dark. When blanching the cabbage, add a little salt and oil to the water to make the color of the cabbage greener. Do not blanch the cabbage for too long until the color becomes dark.
4. Take out the cabbage, put it in cold water for cooling, take it out and control the water for later use. After blanching the cabbage, put it in cold water for cooling, which can keep the crispy taste of the cabbage.
5. Add oil to the pan and heat it. Add minced garlic to stir-fry for garlic fragrance, then add tomatoes. Stir-fry tomatoes to soften and stir-fry water.
6. Add cabbage, salt, stir-fry quickly and evenly with high fire, turn off the fire, and serve out.
Fried cauliflower with tomatoes
Ingredients: 400g of cauliflower, 2 tomatoes, proper amount of oil and salt, onion 1 segment, 2 cloves of garlic.
Practice steps:
1. Break cauliflower into small flowers by hand and soak in light salt water 10 minute.
2. Cut the bottom of the tomato with a cross knife, scald it with boiling water, peel off the tomato skin, cut off the tomato pedicle, and then cut the tomato into cubes.
3. Heat the pan with oil, add chopped green onion and minced garlic and stir fry until the diced tomatoes are soft and waxy.
4. Stir-fry cauliflower in medium heat, stir-fry cauliflower until it is broken, add salt and stir-fry evenly, and serve out.
scrambled eggs with tomatoes
Required materials: 3 eggs, 3 tomatoes, onion 1 segment, proper amount of oil and salt, sugar 1 spoon,
Practice steps:
1. Prepare the required materials, wash the tomatoes, and cut the bottom of the tomatoes with a cross knife.
2. Put the tomatoes in a big bowl and pour them with boiling water, so it's easy to peel them off.
3. Peel the tomatoes and cut them into pieces the size of orange petals, so as to fry more juice.
4. When the eggs are knocked into the bowl, we should pay attention to the method. When we beat the eggs, we should beat them hard for a while, and gradually speed up. The tips of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be soaked in the eggs as much as possible until there is a lot of foam on the surface of the egg liquid, which can be considered as a good egg.
5. Heat the pan with oil, and the oil is more than usual for cooking. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs won't stick to the wall of the pan. Pour in the egg liquid, spread it out, stir fry until the egg liquid solidifies, and stir fry it into pieces. Don't stir fry it for too long, just solidify it. So the fried eggs are tender inside and outside, and put it out for use.
6. If there is oil left in the pot, add chopped green onion and stir-fry. If there is no oil left, add a little oil to heat it, add tomatoes and stir-fry, and stir-fry the tomatoes to make soup. Stir-fry the juice of tomatoes to make it taste good.
7. Add the fried egg pieces, sugar and salt, stir-fry them quickly and evenly, and then take them out and plate them.
Tomato, spinach and chicken ball soup
Ingredients: chicken breast 1 piece, 2 tomatoes, 250g spinach, egg 1 piece, proper amount of oil and salt, sesame oil 1 spoon, onion 1 piece, 2 slices of ginger, starch 1 spoon,
Practice:
1. Prepare the required materials, remove the old leaves from the spinach, rinse it clean, remove the fascia from the chicken breast, and the fresh chicken meat is closely arranged, and the color is clean pink and shiny. Don't choose chicken with dry meat and skin, or chicken with high water content and loose fat, and don't choose chicken with obvious discoloration.
2. Cut the spinach into inches, cut off the pedicels of tomatoes, and then cut into pieces.
3. Chop the chicken into a paste, add chopped green onion and Jiang Mo, and chop it finely together.
4. Put the chicken in a container, knock in the eggs, add 1 tablespoon starch, a little salt, and stir well in one direction with chopsticks. The chicken has less fat, and increase its viscosity with starch. Eggs will make the chicken more tender.
5. Heat the pan with oil, add Jiang Mo and stir fry until fragrant, then add tomato pieces and stir fry, stir fry tomatoes out of water, add appropriate amount of water, bring to a boil and cook for 2-3 minutes.
6. Turn off the fire to keep the soup slightly open. Put the meat stuffing in your left hand and squeeze out the meatballs from the tiger's mouth. Catch them with a spoon in your right hand and then put them into the soup pot (or dig out the shape of the meatballs with a spoon). When all the meatballs are put into the pot, turn on the big fire, boil the soup, skim off the floating foam and cook until all the meatballs float.
7. Add spinach, boil, and cook for 1-2 minutes. When the spinach turns dark green, add salt to taste, turn off the fire, pour in sesame oil, stir well, and take out.
Chinese cabbage tomato egg drop soup
Ingredients: 250g of Chinese cabbage, tomato 1 piece, 2 eggs, dried shrimps 1 spoon, proper amount of oil and salt, sesame oil 1 spoon, 2 slices of ginger,
Practice:
1. Prepare the required materials, remove the old leaves from Chinese cabbage, rinse and rinse the shrimps.
2. Cut off the roots of Chinese cabbage and cut it into inches.
3. Knock the egg into the bowl, beat it evenly with chopsticks, cut off the pedicle of the tomato, and then cut it into pieces.
4. Heat the pan with oil, and put less oil. Add Jiang Mo and saute, then add tomato pieces and stir fry, and stir fry the tomatoes out of the water.
5. Pour in proper amount of water, add shrimp skin, and cook for 4-5 minutes to fully cook the flavor of tomatoes and shrimp skin.
6. Add Chinese cabbage, bring to a boil, and cook for 1 min. Cook Chinese cabbage until its color becomes dark.
7. Turn off the fire, keep the soup slightly boiling, pour in the egg liquid, slowly stir with a spoon along the side of the pot, and bring to a boil with high fire. Turn off the fire, add salt to taste, pour in sesame oil, stir well, and serve.
Fried towel gourd with tomato
Ingredients: 2 loofahs, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Practice:
Prepare the required materials, scrape off the skin of the loofah, and wash it. Don't remove too much, leaving a thin turquoise color. Wash the tomatoes. The loofah should be tender, stir-fried and delicious. Choose a long, straight loofah to buy. The bigger the root curvature of the loofah, the older it will be.
Cut the loofah into hob blocks. The cutting method of hob blocks is to hold the loofah with your left hand and cut it obliquely with your right hand, and turn the loofah with your left hand, so that it is a hob block.
Tomatoes are pedicled and cut into pieces.
Add oil to the pan, heat it, add minced garlic, stir-fry the garlic, add tomatoes, and stir-fry the tomatoes to get water.
Add loofah, add salt, stir-fry for 1-2 minutes, pour in a little water, cook for 2-3 minutes, fire loofah until soft, turn off the fire, take it out and put it on a plate.
Scrambled eggs with tomatoes over the water.
Ingredients: 300g noodles, 2 eggs, 2 tomatoes, shallots 1 tree, proper amount of oil and salt, sugar 1/2 tablespoons, and proper amount of water starch.
Practice:
1. Prepare the required materials, wash the shallots and tomatoes, knock the eggs into a bowl, stir well and break them up, cut the shallots into chopped green onions, cut off the pedicels of the tomatoes, and then dice them.
2. Heat the pan with oil, pour in the egg liquid, spread it out, stir fry until the egg liquid is slightly solidified, and then take out the egg pieces for later use.
3. Stir-fry chopped green onion, stir-fry diced tomatoes and stir-fry diced tomatoes out of water.
4. Add the fried egg pieces, pour in half a bowl of water, add salt and sugar, bring to a boil, pour in a proper amount of water starch, and wait until the soup becomes sticky, turn off the fire and take it out for later use, so that the tomato and egg marinade is ready.
5. Add water to the pot to boil, add the noodles, and stir continuously after the pot is put in order to prevent the noodles from sticking until the noodles have no hard core. Generally, two rolls are enough. Boil the noodles until they are raw, take them out, and put them in cold boiled water for cooling. (This step is very important! Ensure the taste of the noodles and keep them for a long time without sticking. Fishing out and controlling water purification
6. Put the noodles in a large bowl, add tomato and egg marinade, and mix them evenly with chopsticks.
Tip: when choosing tomatoes, don't choose the angular ones, and don't choose the ones that feel light. It's all the fault of the red promoter. If you want to buy this kind of surface, it has a faint pink feeling, and the pedicle must be round. If the pedicle has a faint cyan color, it will be the most sandy and sweet. Don't buy anything with a sharp point and a very high bottom. You want something that looks smooth as a whole. Everything with a sharp point is covered with something that ripens quickly in spring. Choose tomatoes that are pink and round in color and have white spots on the skin.