Don't just scrambled eggs with tomatoes, the 4 kinds of tomatoes are "perfectly matched" and collected, and there are good dishes on the table

Foraging in the market

2024-06-26 23:49

Tomatoes are highly nutritious vegetables, which are rich in a variety of vitamins, of which the vitamin C content is as high as 15 mg per 100 grams, and the vitamin C content in fruits and vegetables is among the highest. It also contains a variety of nutrients such as lycopene, β-carotene, and potassium. The taste is sweet and sour, and it can be regarded as "the first fruit and vegetable in summer" by eating raw jin to quench thirst and appetize in summer.

However, many people eat tomatoes, in addition to raw and cold dressing, they will only make a tomato scrambled egg, and they do not develop the different flavors of tomatoes at all. Today, we recommend other "good partners" of tomatoes, cooking tomatoes with the following 4 "golden partners", which not only doubles the nutrition, but also tastes more delicious. Stop just making tomato scrambled eggs, and learn together.

1. Tomato brisket

The sweet and sour tomatoes, paired with the salty, fragrant and soft beef brisket, taste delicious and tender, pour a spoonful of rich soup bibimbap, eat two bowls of rice directly, have a good appetite in the hot summer, and never lack appetite again. Moreover, beef is high in protein and low in fat, and when paired with vitamin-rich tomatoes, a variety of nutrients are included, and the nourishment is very comprehensive.

Ingredients: Tomato, beef brisket, potatoes, green onion and ginger, bay leaf, cinnamon, star anise

1. Wash the tomatoes and blanch them with boiling water for 1 minute, tear off the skin, chop them and set aside. Wash the potatoes, peel and cut into cubes.

2. Wash the beef brisket and cut it into pieces, put cold water into the pot, put in the ginger slices and boil over high heat, blanch for 2 minutes, remove and wash off the surface foam with hot water.

3. Heat the oil, pour in the onion slices and ginger slices after the oil is hot, put 2 tablespoons of tomato paste, stir-fry and then pour in half of the tomato pieces and fry the juice.

4. Add boiling water to the pot, add the beef brisket after boiling, and simmer for 40 minutes. Add the potatoes and cook for about 20 minutes until the potatoes are tender.

5. Pour the other half of the tomato into the pot, cook for about 3 minutes, add an appropriate amount of salt and chicken essence to taste, sprinkle with coriander and then get out of the pot.

2. Tomato baby cabbage

Baby cabbage is also rich in vitamins, and it is cooked with tomatoes, which are juicy and crunchy, making them ideal for summer nutrition. And the taste is sweet and sour, even children who don't like to eat vegetables can't refuse, and they can easily supplement their children with vitamins with this dish.

Ingredients: Tomato, baby cabbage, garlic, shallots

1. After the tomatoes are washed, scratch the skin with a cross knife, blanch them in boiling water for 1 minute, remove them and tear off the skin, and cut them into large pieces.

2. Wash and tear the baby cabbage into small pieces, cut the green onion into chopped green onions, and cut the garlic into minced garlic.

3. Heat the oil, add the minced garlic and stir-fry until fragrant, and stir-fry the tomatoes to get the juice.

4. Add baby cabbage, add half a bowl of water and stir-fry well, cover the pot and simmer for 1 minute.

5. Put 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, chicken essence to taste, stir-fry evenly, reduce the juice on high heat, and sprinkle chopped green onion before cooking.

3. Tomato and tofu stew

Tofu is rich in high-quality protein, but also contains a large amount of calcium and amino acids required by the human body, is a healthy and delicious high-quality ingredients, and tomato stew together to make a pot of tomato tofu stew, not only can supplement the body needs a variety of high nutrition, sweet and sour taste can also be more tempting.

Ingredients: lactone tofu, tomato, several prawns, shallots, ginger

1. Clean up the prawns, pick out the shrimp line and peel off the shrimp head and shell. Blanch the tomatoes in boiling water for 1 minute, peel off the skin and cut into cubes. Cut the tofu into small cubes, chop the shallots into chopped green onions, and cut the ginger into shredded ginger.

2. Heat the oil, pour in the diced tomatoes after the oil is hot, and stir-fry the juice slowly over low heat. Pour in an appropriate amount of hot water, add shredded ginger and bring to a boil over high heat, and cook for about 2 minutes.

3. Put in the tofu cubes, add an appropriate amount of salt and chicken essence to taste, and simmer for 2 minutes.

4. Put in the prawns, turn off the heat after the shrimp change color, and sprinkle chopped green onions before cooking.

4. Tomato mashed potatoes

Potatoes are nutritious and comprehensive, lower in calories than traditional staple foods such as rice and noodles, and high in protein, with a fat content of only 0.1 grams per 100 grams. Paired with tomatoes, it is made into tomato mashed potatoes, which has high nutritional value and good taste, and is not afraid of gaining weight in summer, and can completely replace the staple food.

Ingredients: Tomatoes, potatoes, shiitake mushrooms

1. Wash and peel the potatoes, cut them into slices, and put them in the steamer and steam them for 20 minutes until the potatoes are steamed.

2. Blanch the tomatoes for 1 minute, peel and cut into cubes, wash the mushrooms and chop them for later use.

3. Crush the potatoes into mashed potatoes, add a small amount of pepper and an appropriate amount of salt to taste. Take another small bowl and put half a spoon of starch, half a spoon of sugar, an appropriate amount of salt, chicken essence, stir evenly and set aside.

4. The mashed potatoes are stuffed into the mold, compacted and buckled on the plate, and the mold can choose its own shape to see your preferences.

5. Heat the oil, add the tomatoes after the oil is hot, stir-fry for a while to get out the juice, then pour in the diced mushrooms, put in the sauce prepared before, and reduce the juice over high heat until it is viscous.

6. Pour the sauce over the mashed potatoes and serve.

I am a foraging agent in the market, and I have been fighting with the world for many years, and I am still glorious and full of interest! I like to focus on eating, drinking, and having fun in the market, updating recipes and food anecdotes every day, follow me, and share the world with you.

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