Ingredients for frying tomatoes in water.
The main ingredients are water bamboo, tomato, salt, monosodium glutamate, cooking wine, sugar and starch.
Method for frying tomatoes in water
1 First of all, we need to clean the water bamboo we bought, then cut it into strips with similar thickness and put it aside for use. The tomatoes should also be cleaned and then cut into smaller hob blocks for use.
2. After heating a little cooking oil in the pot, fry the water bamboo in the pot until the surface of the water bamboo turns a little yellow, and when the outer layer begins to shrink, take out and drain the oil.
3. Leave a little cooking oil in the pot. After heating, add tomatoes and stir fry. Add the fried water bamboo and stir fry evenly. At this time, you can add some water to prevent the pan from sticking. Add a little salt, cooking wine, sugar, monosodium glutamate and other seasonings to taste. It's ok to collect juice on high fire or thicken water starch.
Efficacy and function of fried tomato in water bamboo
Zizania latifolia is an aquatic vegetable and a cool vegetable. After eating, it can play a good role in diuresis, drainage and heat clearing. Therefore, for people with edema, we recommend them to eat some water bamboo to recuperate. Tomatoes are rich in vitamin C, lycopene and so on. These ingredients can play a good role in antioxidation, diuresis and blood pressure reduction. Whether eaten raw or cooked, it tastes good. Eating water bamboo and tomatoes together can help us promote digestion, and it is also a good recipe for lowering blood pressure and diuresis, which is very suitable for people with high blood pressure. Everyone can eat more at ordinary times.
The preparation method of fried water bamboo with tomato is simple, which is suitable for various people, especially for patients with hypertension. It has the functions of lowering blood pressure and diuresis, and can improve the situation of loss of appetite and gastrointestinal discomfort. Therefore, fried water bamboo with tomato is a good health-preserving recipe, which is suitable for many people and can be eaten by everyone.