Tomato burned eggplant, greasy and not sour
Eggplant loves to absorb oil, but tomatoes are different. This dish combines the acidity of tomato and the tenderness of eggplant, which removes the greasy taste of braised eggplant and neutralizes the sourness of tomato.
Specific practices can refer to
1. After the long eggplant is washed, diced, eggplant should not be peeled, and the nutrition is in the skin. In the chopped eggplant, add 1 scoop of salt, grab it, marinate it for 10 minutes, pour out the water inside. After this treatment, the eggplant will not absorb oil easily.
2. After washing the tomato, cut it into tomato diced, it is recommended not to peel. Pick the peppers to the seeds, wash them, diced. Remove the garlic from the garlic, wash it, and chop it.
3. Heat the wok, pour in the appropriate amount of vegetable oil, add the pepper, saute, then remove the pepper, do not add the eggplant, stir fry, add the appropriate amount of soy sauce, stir fry evenly, pour the appropriate amount of water, transfer 2 scoops of tomato sauce.
4. After stir-fry evenly, add tomato diced, diced pepper, cover, cover the ingredients with medium heat, stir-fry the ingredients, sprinkle with garlic, add the right amount of salt, chicken, turn off the heat, can.
Tomato cooking, appetizing and digestion
The acidity of tomato can promote the absorption of small molecular nutrients such as folic acid, calcium and selenium rich in cauliflower. It is also a good choice to match broccoli and anthocyanin-rich broccoli, which can double the anti-cancer effect. The practice is as follows:
1. Remove the leaves from the bottom of the cauliflower, cut into a bite-sized flower with a knife, soak it in light salt water for 10 minutes, then rinse it with clean water for use;
2. Wash the tomatoes and cut them into chunks;
3. Pour the water into the soup pot. After the fire is boiled, add the cauliflower, simmer for 2 minutes on the fire, add the peas and scald for 1 minute, then use the hedges to remove the cauliflower and the peas and drain the water. Pour in oil and heat on high heat. When the oil is 70% hot, add tomatoes, stir fry a few times, pour in tomato sauce, stir well with a shovel;
4. Pour into the water, transfer to soy sauce, add sugar and salt, stir evenly, and cook for about 2 minutes on medium heat. When each tomato is melted in half, change to a large fire and drench the starch into the water. can.
Tomato fried potato, blood pressure and swelling
Both are rich in potassium and vitamin C. Potassium can promote the excretion of sodium, which has the effects of blood pressure reduction, diuresis and swelling.
The approach is simple. Prepare two potatoes, one tomato, peeled and shredded potatoes, diced tomatoes, garlic slices, sautéed in a frying pan, add the diced potatoes and tomato diced, stir fry for two minutes, add a little soy sauce, add a little Vinegar, add the right amount of water to the pot, because the starch contains too much starch, then add a small amount of salt, MSG, stir fry for two minutes out of the pot.
Fried shrimp with tomato, good-looking and nutritious
Tomatoes are rich in lycopene, which is rich in high-quality protein, rich in nutrients and good in color.
Remove the shrimp from the head, shell, and tail, and remove the shrimp line and shrimp intestines. Wash the shrimp and dry it. Add egg white, yellow wine and starch to the shrimp and marinate for 10 minutes. Pour garlic and ginger into juice. Open the tomato with a knife and dig it out for use. Wash the green beans, drain the water, put them into a large amount of hot oil pan and fry them. Similarly, the shrimps are fried in a frying pan and fished out. Leave the bottom oil in the pot, or re-discharge the oil. Stir the tomato juice and add the freshly picked tomatoes. Add shrimp and green beans when the tomato sauce is thick. Put ginger and garlic juice and stir well. Add some salt and broth to taste before boiling. Serve the pan or the tomato and serve.
This is a very popular and widely loved dish. When frying, add enough water to slowly stew. When done, the soup is red and spicy.
There are 500 grams of burdock, 3 to 4 tomatoes, 1 onion, 1 little ginger, 2 garlic, 10 pepper, 1 octagonal, 2 spoons of soy sauce, 1 spoon of cooking wine, 6 capsules of rock sugar, 2 dried red peppers. .
The specific method is to cut the burdock, soak it in cold water for about 30 minutes, remove the blood, cut the onion, ginger, garlic slices, tomatoes into the basin, pour boiling water, boil the outer skin (this will be very convenient when eating) ), then cut into pieces or shred by hand, soak the sirloin in a cold water pot, boil the froth after boiling, remove the drained water, put the oil in the pot, add the onion, ginger, garlic, pepper after the heat , aniseed, dried chili peppers, then pour the burdock, add wine, soy sauce and stir fry evenly, after the burdock discoloration, add boiling water (boiling water must not have burdock), open a small fire for about 50 minutes, another pot of fried tomatoes After frying the red oil, add half a bowl of water to boil, pour into the burdock, add rock sugar, season with salt, and continue to stew for 30 minutes until the sirloin is cooked. You can leave some soup and rice, and the noodles are super delicious.