[tomato in oil] - long aftertaste

[tomato in oil] - long aftertaste

Introduction:

"Summer is my favorite season in the four seasons. Although the weather will be too hot to bear, you can wear beautiful skirts (only in summer, the rest of the season are pants), or eat vegetables and fruits that are not in the greenhouse. All these flavors remind me of my childhood when my mother planted a la carte in the yard: chili, eggplant, tomato, corn and sunflower. But I can't wait for the tomatoes to be completely red, so I picked them in advance. Every time my mother said that I saw a pink tomato in the morning, and it disappeared when I cooked in the afternoon. So when I was a child, I also ate a lot of cold mixed green and pink tomatoes made by my mother. The sour taste is really delicious. Today, I want to make a dish that is almost uncommon. I just ate it at my colleagues' home once, and it's very unforgettable. It happens that there are too many tomatoes at home, and I don't know how to eat it well. This dish is very refreshing and simple, which is the best for people who have to cook when they come back from work It's easy. I used to know that tomatoes can be mixed with sugar. Originally, tomatoes can also be eaten with oil. Ha ha, I like it. The fragrance of peppers and tomatoes in my mouth makes me have a long aftertaste. "

Production steps:

Materials required:

Tomatoes: three

Chili powder: 1 teaspoon

Scallion: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy