Tomatoes are vegetables that all of us can eat all year round. They are nutritious, sweet and sour, and have a unique flavor. You can eat it 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 tomatoes can not only help digestion, but also prevent indigestion. Hot weather can also play a role in clearing heat and preventing heatstroke. The contained fiber can increase the moisture in feces, and can also be converted into substances that can easily loosen feces, thus achieving the effect of relaxing bowels. Eat in autumn, be nutritious and healthy, share 9 methods of tomatoes, clear away heat and dispel autumn dryness, and stimulate appetite for meals.
Stewed beef with cabbage and tomato
Ingredients: 500g beef, 2 tomatoes, 2 cabbages 1\2, coriander 1 piece, appropriate amount of salt, onion 1 piece, 2 slices of ginger, a little pepper, aniseed 1 piece, cooking wine 1 tablespoon.
Exercise:
1. Prepare the required materials, and choose many beef parts suitable for beef stew, such as beef brisket, beef rib, beef breast and beef tenderloin, because these parts are full of tendons, fat and thin, so that the stewed meat tastes good.
2. Cut the beef into pieces of uniform size, not too small, and the beef will shrink when cooked.
3. Add water to the pot, blanch the beef in cold water, boil it, skim off the floating foam, blanch the beef, remove it, and wash the blood foam with warm water.
4. Add hot water to 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 quick, and the stewed beef tastes delicious. Turn on the porridge soup function of the rice cooker for about 50 minutes. The rice cooker began to cook beef.
5. When stewing, the tomatoes are pedicled, then cut into pieces, and the leaves of cabbage are peeled, washed and torn into pieces by hand.
6. After the time is up, open the lid of the rice cooker, add the cabbage and tomatoes, and continue stewing without the lid 15 minutes, so that the stewed cabbage leaves are green and will not turn yellow.
7. After the time is up, add salt to taste, then add white pepper, stir well and sprinkle with coriander.
Fried cabbage with tomato and pepper
Ingredients: Chinese cabbage 1/2, tomato 1, pepper 1, proper amount of oil and salt, onion 1, 2 cloves of garlic,
Exercise:
1. Prepare the required materials, peel off the leaves of Chinese cabbage, rinse them clean, and drain the water. When buying Chinese cabbage, you should choose Chinese cabbage that is hard, firm, weighty in your hand, and the leaves outside are green and shiny. However, fresh cabbage in spring is usually wrapped loosely, so you should choose the kind that is tender and soft.
2. Cut the cabbage into strips or shreds.
3. Dice tomatoes, shred peppers, mince onions and slice garlic.
4. Heat the oil in the pan, add chopped green onion and garlic slices and saute until the cabbage is slightly soft.
5. Add diced tomatoes and stir fry 1-2 minutes.
6. Add shredded pepper, add salt and stir-fry until the color becomes darker. Turn off the fire and serve.
Stir-fried cabbage with tomatoes Ingredients: 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 pedicels, and then cut them into blocks.
3. Boil the water in the pot, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes darker. When scalding cabbage, add a little salt and oil to the water to make the cabbage greener. Don't blanch the cabbage for too long until the color becomes dark.
4. Take out the cabbage, cool it in cold water, and take it out and control the water for later use. Blanching Chinese cabbage and cooling it in cold water can keep the crisp and tender taste of Chinese cabbage.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry to give garlic flavor, then add tomatoes. Stir-fried tomatoes soften and stir-fry water.
6. Add cabbage and salt, stir fry quickly and evenly over high fire, turn off the fire and serve.
Fried cauliflower with tomato
Ingredients: 400g 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 dices.
3. Heat the pan, add chopped green onion and minced garlic, and stir-fry until the diced tomatoes are soft and waxy.
4. Stir-fry cauliflower over medium heat, stir-fry cauliflower until it is broken, add salt and stir-fry evenly, and serve.
scrambled eggs with tomatoes
Required materials: 3 eggs, 3 tomatoes, onion 1, 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.
Put the tomatoes in a big bowl and water them with boiling water, and they will be peeled easily.
Peel the tomatoes and cut them into pieces the size of orange petals, so that more juice can be fried.
4. Pay attention to the method when the eggs are knocked into the bowl. When we beat eggs, we should beat them hard for a while and gradually speed up. Scrape the chopsticks to the bottom of the bowl every time, and try to soak the chopsticks in the egg until there is a lot of foam on the surface of the egg liquid, which is considered as a good egg.
5. Heat the oil in the pot, 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 will not stick to the wall of the pan. Pour in the egg mixture, spread it out, stir-fry until the egg mixture is solidified, and stir-fry into pieces. Don't fry for too long, just solidify. So the fried eggs are tender inside and outside, and they are put out for use.
6. If there is oil in the pot, add chopped green onion and stir fry. If there is no oil, add a little oil to heat it, add tomatoes and stir fry them to make soup. Stir the tomato juice to make it taste good.
7. Add the fried egg pieces, sugar and salt, stir fry quickly and evenly, then take them out and put them on a plate.
Tomato, spinach and chicken ball soup
Ingredients: chicken breast 1, 2 tomatoes, 250g spinach, egg 1, proper amount of oil and salt, sesame oil 1 tablespoon, onion 1, 2 slices of ginger, starch 1 tablespoon,
Exercise:
1. Prepare the required materials, remove the old leaves from spinach, rinse, remove the fascia from chicken breast, arrange the fresh chicken closely, and the color is clean, tender and shiny. Don't choose chicken with dry skin, or chicken with much water and loose fat, and don't choose chicken with obvious discoloration.
2. Cut the spinach into inches, cut the tomatoes, and then cut into pieces.
3. Chop the chicken into paste, add chopped green onion and Jiang Mo, and chop them together.
4. Put the chicken in a container, beat in the eggs, add 1 tablespoon starch and a little salt, and stir evenly in one direction with chopsticks. Chicken is less fat, starch will increase its viscosity, and eggs will make chicken more tender.
5. Heat the oil in the pan, add the Jiang Mo and stir-fry until fragrant, then add the tomato pieces and stir-fry. Stir-fry the tomatoes to get water, add a proper amount of water, and boil for 2-3 minutes.
6. Turn off the fire and leave the soup slightly open. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). When all the meatballs are put into the pot, turn on the high fire, boil the soup, skim off the floating foam and cook until all the meatballs float.
7. Add spinach, bring to a 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 serve.
Chinese cabbage, tomato and egg drop soup
Ingredients: 250g Chinese cabbage, tomato 1 piece, 2 eggs, shrimp skin 1 spoon, appropriate amount of oil, appropriate amount of salt, sesame oil 1 spoon, and 2 slices of ginger.
Exercise:
1. Prepare the required materials, remove the old leaves from the Chinese cabbage and wash the shrimps.
2. Cut off the roots of Chinese cabbage and cut them 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. put oil in the pot to heat it, and put less oil. Add Jiang Mo and stir fry until fragrant, then add tomato pieces and stir fry, and stir fry the tomatoes out of the water.
5. Pour in the right amount of water, add the 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 until the color of Chinese cabbage becomes darker.
7. Turn off the fire, keep the soup slightly boiling, pour in the egg liquid, stir slowly along the side of the pot with a spoon, and boil over high heat. Turn off the fire, season with salt, pour in sesame oil and stir well. Serve.
Fried towel gourd with tomato
Ingredients: 2 loofahs, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
Prepare the required materials, scrape off the skin of the loofah and wash it. Don't remove too much, leaving a thin turquoise. Wash tomatoes. The loofah should be tender, fried and delicious. Choose a long and straight loofah to buy. The greater the curvature of the root of the loofah, the older it will be.
Cut the loofah into hob blocks. The cutting method of the hob block is that the left hand holds the towel gourd and the right hand obliquely cuts it, and the left hand turns the towel gourd, so it is the hob block.
Tomatoes are pedicled and cut into pieces.
Put oil in the pot, heat it, add minced garlic, stir-fry garlic, add tomatoes, and stir-fry tomatoes to get water.
Add loofah, add salt, stir-fry for 1-2 minutes, pour in a little water, and cook for 2-3 minutes. Turn off the fire and take it out.
Scrambled eggs with tomatoes.
Ingredients: 300g noodles, 2 eggs, 2 tomatoes, shallots 1 root, proper amount of oil and salt, sugar 1/2 tablespoons, and proper amount of water starch.
Exercise:
1. Prepare the required materials, wash the shallots and tomatoes, beat the eggs into a bowl, stir and break them up, cut the shallots into chopped green onions, cut off the stems of the tomatoes, and then dice them.
2. Heat the oil in the pan, pour in the egg liquid, spread it out, stir fry until the egg liquid is slightly solidified, and take out the egg pieces for later use.
3. Stir-fry chopped green onion, stir-fry diced tomatoes and stir-fry diced tomatoes.
4. Add the fried egg pieces, pour in half a bowl of water, add salt and sugar, pour in a proper amount of water starch after boiling, and turn off the fire after the soup becomes sticky, so that the tomato and egg marinade is ready.
5. Add water to the pot to boil, add the noodles, and stir continuously after putting in the pot to prevent the noodles from sticking until the noodles have no hard core. Generally, two volumes are enough. Boil the noodles until they are raw, take them out, and cool them in cold boiled water. (This step is very important! Ensure the taste of noodles and keep them non-sticky for a long time. Salvage and control water purification
6. Put the noodles in a large bowl, add the tomato and egg marinade, and stir well with chopsticks.
Tip: When choosing tomatoes, don't choose the angular ones, and don't choose the ones that are light to the players. It's all the fault of the red sponsor. If you want to buy this kind of noodles, it has a faint pink feeling, and the pedicle must be round. If the pedicle has a faint cyan color, it will be the sandiest and sweetest. Don't buy sharp ones, the bottom is very high. You want something that looks smooth as a whole. Everything with a sharp point is covered with something that matures quickly in spring. Choose pink, round tomatoes with white spots on the skin.