Tomato roasted tofu

High protein fresh dried scallops and vitamin C rich small tomatoes can be cooked and served in just a few minutes.

New () 450 grams, () 4 teaspoons, 2 teaspoons, 3 cloves, finely chopped, small or saint's daughter small tomatoes 550 grams, unsweetened, or 160 milliliters, 1/2 teaspoon of salt, chopped fresh 15 grams

1. Take 3 teaspoons of taiwanese flour and add the dried scallops, gently shaking off any excess taiwanese flour that has coated the scallops. Heat oil in a wok over medium heat. Add the dried scallops and sauté for about 3 minutes, until the scallops are golden brown. Transfer to a bowl and set aside.

2. Add minced garlic and sauté for 1 minute. Add tomatoes and continue cooking for 4 minutes, until tomato skins crack. Add the wine or chicken broth, salt and basil, bring to a boil and cook for 1 minute more.

3. Meanwhile, mix 1 tablespoon cold water with remaining 1 teaspoon cornstarch; pour into pan to thicken sauce; cook 1 minute or until sauce thickens.

4. Return the dried scallops to the pot, reduce the heat to low and continue cooking for 1 minute to heat through.

& dried scallop and tomato fried lady's mantle

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Introduction: lady's mantle, also known as the bushy gourd, gourd gourd, the Shanghainese people call it night blooming. Lady's-slipper melon cold, there is a heat diarrhea, in addition to thirst, moistening the lungs, cough, swelling and other effects, is often eaten during the summer folk delicacies.

Some of my friends said that I have been doing a lot of cooking lately, and that I'm moving in the direction of Western-style cooking. In fact, it is not, mainly because of the recent period of time, they are in the western cooking class, when the students know, after the class always have to do homework, to often review and consolidate, in order to remember the content of the teacher's classroom, so from time to time to teach the teacher to do a little bit of the dishes. In fact, most of the family still do Chinese home cooking, Western cuisine is only occasionally turned a pattern, adjust the taste only. For example, today's dried scallop and tomato fried lady's mantle is a dish that my family often eat in the summer, but it is a real Chinese cuisine.

The lady's mantle, also known as the pandanus, gourd melon, Shanghai people call it night blooming. Its shape varies depending on the type, with long, short and round ones. The skin of the fruit is pinkish green and the flesh is white. Lady's-slipper melon is cold in nature, has the effect of clearing away heat and fire, quenching thirst, moistening the lungs and relieving coughs, eliminating swelling and dispersing knots, etc., and it is a delicacy often eaten by the folk in summer.

Raw materials: 1 lady's mantle, 15 grams, 1 tomato or cherry tomatoes 6, green onion, salt, sugar, vegetable oil in moderation

1, lady's mantle peeled and deseeded and cut diagonal knife block;

2, dried scallops cleaned and soaked in warm water, tomatoes scalded in boiling water peeled and deseeded and cut into pieces;

3, the frying pan poured into the oil heated, pouring into the lady's mantle sautéed;

4, the soaked dried scallops with soaking water into the pot;

5, add half a bowl of water (such as broth is better), boiled over medium heat for 5 minutes;

6, add tomatoes, seasoned salt and a little bit of sugar, and then burned for another 2-3 minutes until the ladyfingers melon has a sense of transparency, sprinkled with some green onions can be.