Tomatoes are the national dish of China people. We can "fry anything" with tomatoes, such as stewed potatoes with tomatoes, scrambled eggs with tomatoes, stewed beef with tomatoes, and even steamed rice with tomatoes.

Tomatoes are sweet and sour, which is a very appetizing food. No matter what food it goes with, it will become delicious. Tomato contains lycopene and vitamin C, so it can get good nutritional value whether eaten raw or cooked.

But in life, many people actually made a big mistake when cooking tomatoes, which not only made the food unpalatable, but also wasted nutrition! The nutritionist who exploded in the nutrition class today talked to you: So tomatoes can't be stewed with raw beef? Eating tomatoes every day may not be right.

Let's look at the nutritional components of tomatoes first. Every100g tomato contains only 15 calories, which is almost negligible. If you eat too much, you don't have to worry about getting fat.

Lycopene in tomato is a nutrient with strong antioxidant capacity. Eating food rich in lycopene often has obvious positive effects on scavenging free radicals and antioxidant damage.

The biggest feature of tomatoes is that they can get good nutrition whether eaten raw or cooked. Eating raw tomatoes can get more vitamin C, and eating cooked tomatoes can get more lycopene. You can choose according to your own needs.

So can tomatoes and meat be stewed together?

We've all eaten stewed beef brisket with tomatoes. If we can't eat together, aren't we all eating wrong? The nutritionist in the explosion nutrition class tells you the answer. Of course, tomatoes and beef can be eaten together, but the time of putting tomatoes in cooking is particular.

If tomatoes and raw beef are directly stewed together, the meat will become dry and hard under the weak acid condition created by tomatoes. Even stewing for two or three hours won't change this situation. Stewed beef, pork and chicken should pay attention to this matter.

The correct way is to stew raw beef until it is soft and rotten, and stir-fry tomatoes and other side dishes separately to make ketchup. When the beef is completely soft and rotten, mix the meat with tomato sauce, stir fry quickly and collect the juice.

This can not only keep the sour taste of tomatoes, but also make beef hard and chewy.

In addition, tomatoes are not suitable for cooking with green leafy vegetables. The green color of green leafy vegetables comes from chlorophyll. If they are cooked together in the acidic environment of tomatoes, the properties of chlorophyll will change. Let the original green vegetables turn yellow-brown, not to mention whether it destroys nutrition, and just looking at the color also makes everyone lose their appetite.