Tomato pot collapse

Pot collapse method:

Raw materials for making pot collapse tomato:

500g tomato, 2 eggs, 50g flour, 100g soybean oil, 2G refined salt, 10g sugar, 2G monosodium glutamate, 5g sesame oil, 10g scallion, 5g ginger, 15g cooking wine, 250ml chicken soup, sesame (baked).

The steps of making pot collapse tomato are as follows:

1. Wash the tomato, blanch it in boiling water for about 2 minutes, peel, cut, remove the pedicels and seeds, then cut it into 2 cm thick slices, sprinkle a little refined salt, marinate and taste it.

2. Peel the scallion and ginger, wash them, cut them into small pieces and set them aside.

3. Beat the eggs into the bowl and make them bubble. Heat up the frying pan and add the soybean oil. When the oil is 40% to 50% hot, dip the flour on both sides of the tomato, and then dip the egg mixture into the frying pan one by one. Fry both sides until golden.

4. In a frying pan, put in chopped green onion, ginger, chicken soup, refined salt and sugar, cover the pan, bring the soup to a boil with high heat, put in the fried tomato slices, change the low heat to simmer for a while, add cooking wine and monosodium glutamate, when the soup is dried, pour in sesame oil, put it on the plate, and sprinkle with roasted sesame.

Characteristics of pot collapse tomato:

The color is golden, the texture is fresh and tender, and the taste is sour and sweet.

Tomato pot collapse

Pot collapse tomato is a delicious dish, which belongs to private dishes and Beijing style dishes. It is characterized by golden color, fresh texture and sweet and sour taste.

brief introduction

Taste: sweet and sour taste Technology: flat

Preparation of materials

Main ingredient: 500g tomato

Accessories: egg 150g, wheat flour 50g

Seasoning: 100g soybean oil, 2G salt, 3G sugar, 3G sesame, 2G sesame oil, 4G scallion, 3G ginger, 3G cooking wine

Method / step

1. Wash the tomatoes, blanch them in boiling water for about 2 minutes, peel and cut them into 2 cm thick slices, sprinkle with a little refined salt and marinate them.

2. Wash the scallion and ginger and cut them into pieces; beat the eggs into a bowl and make them bubble.

3. Heat the wok with oil until it is 45% hot. Dip both sides of the tomato with flour, then dip in the egg mixture, and then put it into the wok one by one. Deep fry both sides until golden.

4. Put the onion, ginger, chicken soup, refined salt and sugar into the pot, cover the pot, bring to a boil, add cooking wine, when the soup is dry, pour sesame oil into the pan, and sprinkle sesame seeds.

Production tips

This product needs 500 grams of oil, this product is best with chicken soup.

Tips - food restriction:

Tomato: tomato and pomegranate with food.

Eggs: eat with goose to damage spleen and stomach; eat with rabbit and persimmon to cause diarrhea; at the same time, do not eat with turtle, carp, soybean milk and tea.

Longitude: 104.06573486

Latitude: 30.65946198