Vegetables are still delicious in season, such as eggplant, peppers, tomatoes ... These vegetables are ripe in summer, but they taste different. Below, I will share with you eight ways to eat tomatoes, which are simple and delicious. Please try them if you like ~
First course: tomato cauliflower
This dish is sweet and sour, simple to make and nutritious, and it is a very healthy home-cooked dish.
Tomatoes can reduce weight, relieve fatigue, stimulate appetite, improve protein digestion, and relieve abdominal distension and indigestion. It contains a lot of lycopene, which is a natural pigment that can make tomatoes turn red, and has the functions of antioxidation and scavenging free radicals.
Specific production method
Step 1: Prepare the ingredients. 500g cauliflower, 2 tomatoes, onion, ginger and garlic.
Step 2: Draw a cross knife on the tomato, then blanch it in a boiling water pot, then take it out, cool it and peel it for later use.
Step 3: Cut cauliflower into small pieces, diced tomatoes, and minced onions, ginger and garlic for later use. (It's best to soak the cut cauliflower in light salt water for half an hour, so it's more reassuring to eat. )
Step 4: put the cauliflower in a boiling water pot, blanch 1 min, and take it out for later use.
Step 5: Pour proper amount of cooking oil into the pot. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until it smells fragrant.
Step 6: Stir-fry diced tomatoes in the pan.
Step 7: Put two spoonfuls of tomato sauce into the pot and mix well.
Step 8: Put 1 tablespoon sugar and half a tablespoon salt into the pot, and then cook the tomatoes until soft and rotten.
Step 9: Stir-fry the cauliflower in the pan.
Step 10: Collect the juice, then put half a spoonful of chicken essence into the pot, stir well and serve.
The second course: tomato tofu
Tomato bean curd, this dish is light and smooth, sweet and sour, appetizing and super healthy home cooking. The ingredients are also very common. In short, it looks very simple and easy to make.
Specific production method
Step 1: Prepare the ingredients. 65438+ 0 tender tofu, 2 tomatoes, onion and garlic.
Step 2: Draw a "cross" flower knife on the tomato, and then put it in the boiling water pot to scald the tomato skin.
Step 3: Peel and dice tomatoes, dice tofu and mince onion and garlic for later use. (First, it's best to slice the tomatoes. Secondly, the cut tofu should be soaked in salt water for 15 minutes, which can prevent the tofu from breaking when frying.
Step 4: Pour the right amount of oil into the pot. After the oil is hot, put the minced onion and garlic into the pot and stir-fry until it smells fragrant.
Step 5: Stir-fry diced tomatoes in a pot, and then add 1 tablespoon sugar. White sugar can soften the sour taste of tomatoes. You can also add 2 spoonfuls of ketchup.
Step 6: Pour 1 bowl of water into the pot and turn to low heat for 5 minutes until the diced tomatoes are completely dissolved in the soup.
Step 7: Put the tofu into the pot, then add 1 tablespoon salt to taste, and simmer for 1-2 minutes. After the tofu is put into the pot, you can use a vibrating pot instead of a shovel to turn it over, so it is not easy to fry the tofu. )
Step 8: Pour a little water starch into the pot and boil it again.
The third way: tomato Flammulina velutipes
This tomato Flammulina velutipes, first of all, tastes good, sweet and sour, appetizing. Whether it is used for bibimbap or steamed bread, it is extremely delicious. Secondly, it is simple to make, and it can be served in 10 minutes. Then there is nutritious foot, which is rich in vitamins and essential amino acids. Usually when you are busy with work or time is tight, it is most suitable to fry such dishes.
Specific production method
Step 1: Prepare the ingredients. 3 tomatoes, 500g Flammulina velutipes, and appropriate amount of garlic.
Step 2: Cut the tomatoes, remove the roots and tear the Flammulina velutipes, and slice the garlic for later use. (If you don't like tomato skin, you can also burn it off with boiling water first, and then cut it into pieces. )
Step 3: Pour the right amount of oil into the pot, add the garlic slices and saute until fragrant.
Step 4: Stir-fry the tomatoes in the pot.
Step 5: Add 4 spoonfuls of tomato sauce into the pot, stir well and cook for 2-3 minutes. (Tomatoes and Flammulina velutipes both contain high moisture, so there is no need to add water. )
Step 6: put the Flammulina velutipes into the pot and stir-fry evenly.
Step 7: Add 1 tablespoon of salt and half a spoonful of sugar to the pot to taste, then cook for 30 seconds and turn off the heat.
Fourth course: stewed beef brisket with tomatoes.
This dish is not only delicious, sweet and sour, but also nutritious. The combination of vitamin C and protein ensures that you eat beautifully.
Specific production method
Step 1: Prepare the ingredients. One piece of fresh beef brisket, four tomatoes, one piece of ginger and one piece of onion.
Step 2: Make a cross knife on the tomato, then put it in boiling water and peel it.
Step 3: Cut the beef brisket into pieces. Half of the tomatoes are diced and half are cut into large pieces. Slice ginger and chop onion.
Step 4: Put cold water into the pot, then add the beef brisket, ginger slices and cooking wine. After boiling, skim off the foam. Take out the brisket for later use.
Step 5: put a little oil in the pot, add chopped green onion and stir fry after the oil is hot, then add diced tomatoes and stir fry continuously, and add tomato sauce and stir fry evenly for two minutes.
Step 6: Stir-fry the beef in the pot. Then add a little sugar and mix well, then add a proper amount of salt. Then add the right amount of hot water.
Step 7: After the fire boils, pour the beef and soup in the pot into the pressure cooker. Select the beef button.
Step 8: Open the meat after stewing. Pour into the pot, then add large pieces of tomatoes and boil again.
skill
1, beef must be cooked in cold water.
When adding water to the pot, be sure to heat the water. So the beef won't suddenly get cold and tight. And water must be added at one time. Only in this way can the soup taste better.
3. Friends who don't like to use pressure cookers can stew in ordinary pots. Just need a little more time.
The fifth lane: tomato slices.
Tomato fillets, fresh and tender fish, delicious soup and sweet and sour appetizers are very healthy and nutritious home-cooked dishes. Eating fish, drinking a bowl of soup, or soaking in rice are all extremely delicious.
Specific production method
Step 1: Prepare the ingredients. 300 grams of fish, 500 grams of tomatoes, 200 grams of Flammulina velutipes, garlic, coriander or leek. (I used Longli fish. Parents can switch to other fish. )
Step 2: Make a cross knife on the tomato, and then put it in a boiling pot to scald the tomato skin for later use.
Step 3: Slice fish, cut tomatoes, remove the roots of Flammulina velutipes, and mince garlic for later use. (Method of cutting fish: gently press the fish with one hand, hold the slicing knife with the other hand, and the blade is inclined at 30 -45 degrees, and cut the fish into 2ml fillets from the tail. )
Step 4: Add half an egg white, 1 tbsp cooking wine, 1 tbsp corn starch to the fish, and then marinate for 10 minute.
Step 5: Pour the right amount of oil into the pot. After the oil is hot, put the minced garlic into the pot and stir-fry it to give off a fragrance.
Step 6: Stir the tomato pieces evenly in the pot, then add 3 spoonfuls of tomato sauce and stir evenly.
Step 7: Pour 800 ml of water into the pot and simmer for 5- 10 minutes until the tomatoes are soft and rotten. I like soup, so I put more water in it. )
Step 8: Put the fish into the pot piece by piece, as shown in the figure. Be sure to separate them, or they will stick together easily. )
Step 9: Push the fish aside, then put the Flammulina velutipes aside and boil it again. Flammulina velutipes cooked for a long time will affect the taste, so put it later. )
Step 10: Add 1 tablespoon salt, 1 tablespoon sugar, and add a little chicken essence to the pot to taste, and serve. When it is full, you can put the Flammulina velutipes under it, then put the fish and soup in a bowl, and finally sprinkle some parsley or chives.
The sixth way: cold tomato and eggplant
Everyone is familiar with cold eggplant, and seasonal dishes in summer are also very popular with everyone. Next, I will share with you a new method of cold eggplant. Add a few slices of tomatoes to eggplant to make it more refreshing. Every bite is tender and juicy, which is very suitable for summer.
Specific production method
Step 1: Prepare the ingredients. Eggplant 1, tomato half, garlic right amount. (Long eggplant or round eggplant will do. )
Step 2: Peel the eggplant and cut it into pieces about 1 cm thick, as shown in the figure.
Step 3: put the eggplant in a steamer and steam it for about 10 minutes until the eggplant can be easily punctured.
Step 4: Steam the eggplant, let it cool, and then tear it into strips. The torn eggplant has more water, so you can hold it gently with your hands.
Step 5: Slice the tomatoes, as shown in the figure. Cut it as thin as possible. )
Step 6: Slice the tomato into the eggplant, then add a little minced garlic, 1 tablespoon sugar, half a tablespoon salt, a little chicken essence, 1 tablespoon white vinegar and a few drops of sesame oil, mix well, and then marinate for 5 minutes to taste. Don't put too much garlic, just one or two cloves. In addition, it is recommended not to put soy sauce or colored vinegar, which can make the colors of eggplant and tomato more beautiful. )
Step 7: Put on a plate, sprinkle with a little chives and serve.
Say a few more words
1. Today, due to time, the eggplant I bought is old and the eggplant seeds are hard. When you meet this kind of old eggplant, you can remove the seeds, steam them and tear them into strips, which will taste good.
It's better to marinate this dish for a few minutes after mixing, which is more delicious.
3, eggplant is best to choose eggplant with round and shiny skin, dark color, no spots, relatively complete eggplant handle and elasticity after pressing. You can also pick it up by hand when you buy it. If the amount is enough, it means that the eggplant is tender.
The seventh way: sour soup and golden needle fat beef
This dish is sweet, sour and delicious, with a slight spicy taste. Flammulina velutipes is crisp and fat beef is tender. It's a very delicious home-cooked dish.
Specific production method
Step 1: Prepare the ingredients. Fat beef 300g, Flammulina velutipes 500g, tomato 1.
Step 2: remove the roots of Flammulina velutipes, clean them, cut the tomatoes into small pieces (the smaller the better), and cut the onion, ginger and garlic into powder for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, stir-fry onion, ginger, garlic and pepper in the pot to smell.
Step 4: Stir-fry the tomatoes in the pot.
Step 5: put 3 tablespoons of tomato sauce in the pot, then stir well.
Step 6: Pour a proper amount of water into the pot, and then add 1 tablespoons of salt and 2 tablespoons of sugar. Next, the fire will boil the soup.
Step 7: After the water is boiled, put the beef slices and Flammulina velutipes into the pot.
Step 8: Turn off the fire after boiling again, then add a little parsley section and pour a little sesame oil out of the pot.
Lane 8: Baked eggplant with tomato.
This dish is delicious, soft, salty and nutritious. Especially rice with vegetable soup will definitely make you eat an extra bowl.
Specific production method
Step 1: Prepare the ingredients. Two long eggplants, three tomatoes, a pepper and garlic. Seasoning: appropriate amount of tomato sauce, 2 tsps of salt, 2 tsps of sugar, 2 tsps of soy sauce, chicken essence 1 tsp, sesame oil and corn starch.
Step 2: Draw a cross knife on the tomato, then put it in boiling water and peel it for later use.
Step 3: cut eggplant into strips of about seven or eight centimeters, mince garlic, cut tomatoes into sections, and cut peppers into thin strips for later use.
Step 4: Sprinkle some salt into the tomato strips and mix well. Marinate 10 minutes or so.
Step 5: After the eggplant is salted, remove the excess water from the basin. Then sprinkle some dried corn starch and mix well for use.
Step 6: Take a clean small bowl, then add corn starch, salt, sugar, chicken essence and soy sauce in turn, then pour in half a bowl of water and make a bowl of juice.
Step 7: Add the right amount of oil to the pot. After the oil is hot, fry the tomato strips in the pot until the surface is slightly yellow, and take them out for later use.
Step 8: stir-fry the eggplant.
Step 9: Leave a proper amount of base oil in the pot, then add minced garlic and stir-fry until fragrant, then add tomato sauce and stir-fry evenly.
Step 10: Add tomatoes and stir well.
Step 11: Stir-fry the tomato strips in the pot.
Step 12: Put the shredded pepper into the pot and stir fry.
Step 13: Pour the bowl juice into the pot, bring it to a boil and stir it evenly. Then turn off the fire and pour a little sesame oil to eat.
skill
1. When choosing eggplant for this dish, you'd better choose long eggplant.
2, eggplant skin is very nutritious, it is best to stay.
The oil temperature of fried eggplant should be a little higher, otherwise the eggplant will stick together easily.