You can make tomato soup, which is sweet and sour.

Eggs, cabbage, tomatoes.

First stir-fry the eggs and take them out of the pan, then stir-fry the cabbage. Be careful not to overcook the heat. Add the eggs, stir-fry them, and finally add the tomatoes. That’s it. Color, aroma and taste are complete.

You can also add sugar to cool it to clear your mouth.

You can still eat it this way, but it’s a bit troublesome.

Tomato jelly: Blanch tomatoes with hot water, peel off the skin and mash into paste. Put a large bowl of water in the pot, add agar-agar and boil it into a thick sauce, then pour in tomato paste, sugar and osmanthus, bring to a boil, skim off the foam and place it on a plate. After it cools down, it will naturally form into frozen blocks and can be cut into various shapes at will.

Tomato cheese: Cut the tomatoes into round slices, pat them with dry powder and then add egg white paste, and fry them in a frying pan. Leave oil at the bottom of the pot, add fresh milk, refined salt, and a little sugar and bring to a boil, then thicken the gravy and pour it over the tomatoes. Serve.

Stuffed tomatoes: Cut the pork into fine dices, add refined salt, cooking wine, green onion and ginger, and mix well to form a meat filling. Remove the stems of the tomatoes, scoop out the seeds, and pour out the water. Use bamboo chopsticks to stuff each tomato with meat filling, sprinkle dry starch on top, then garnish with green beans to form a lotus shape, then steam over high heat for about 10 minutes and take out. Put the stock in the pot, add refined salt, cooking wine, and MSG, bring to a boil, thicken the gravy and pour it on the tomatoes. Serve.

Tangerine peel tomatoes: Blanch the tomatoes with hot water, peel off the skin and cut into small dices, cut the tangerine peel into fine pieces and mix with the white sugar. Place diced tomatoes on a plate, sprinkle with tangerine peel and white sugar and serve.

That’s it, you can try it.