Tomato with egg
"Tomatoes are rich in carotene, vitamin C and B vitamins. The nutritional composition of tomato per 100 grams: energy 11 kcal, vitamin b0.06 mg, protein 0.9 g, fat 0.2 g, carbohydrate 3.3 g, folic acid 5.6 μ g, dietary fiber 1.9 g, vitamin a63 μ g, carotene 375 μ g, thiamine 0.02 mg, riboflavin 0.01 mg, niacin 0.49 mg, vitamin C14 Mg, vitamin e0.42 mg, calcium 4 mg, phosphorus 24 mg, vitamin C 2.5 mg, vitamin C 2.4 mg, vitamin E 0.42 mg, calcium 4 mg, phosphorus 24 mg Potassium 179 mg, sodium 9.7 mg, iodine 2.5 μ g, magnesium 12 mg, iron 0.2 mg, zinc 0.12 mg, copper 0.04 mg, manganese 0.06 mg; the edible part of tomato is juicy berry. Due to the protection of organic acids and vitamin P, there is no need to worry about the loss of nutrients in tomatoes due to cooking and heating. According to the nutritionist's research and determination: 50-100 grams of fresh tomatoes per person per day can meet the human body's needs for several vitamins and minerals. Tomato contains "lycopene", which can inhibit bacteria; it contains malic acid, citric acid and sugar, which can help digestion. Tomato is rich in nutrition and has many functions. It is called the fruit of magic dish. The organic acids such as malic acid and citric acid in tomato can also increase the acidity of gastric juice, help digestion and regulate gastrointestinal function. Tomato contains fruit acid, can reduce the content of cholesterol, is very beneficial to hyperlipidemia. Tomato is rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine. It also contains protein, sugar, organic acid and cellulose. Salted eggs, after a period of curing, have significant changes in nutrients, protein content decreased significantly from 14.7g to 10.4g per 100g of fresh eggs, fat content increased significantly from 11.6g to 13.1g per 100g of fresh eggs, carbohydrate content changed more greatly from 1.6g to 10.7g per 100g of fresh eggs, and mineral preservation is relatively poor Well, the content of calcium has been greatly increased from 55 mg per 100 grams of fresh eggs to 512 mg. "
Step 1: remove the tomato pedicels, cut the tomato into two thick pieces, and then draw a knife in the middle of each thick piece, but do not cut it.
Step 2: take the salted egg yolk, put it on the chopping board, flatten it with a knife, and then clip it into the tomato.
Step 3: take the egg yolk, add salt, custard powder and proper raw powder, stir until the batter is set aside.
Step 4: put the tomato into the egg paste until it is completely filled with egg liquid, and then wrap it with dry cornstarch.
Step 5: heat the oil in a hot pan, add 300ml of blended oil and heat it over high heat. When it is 50% hot, add the tomatoes wrapped with flour in turn and fry them slowly over medium heat until they float on the oil surface.
Step 6: turn the fire to fry for a moment, then pick up the oil control; after controlling the oil, sprinkle the five willow vegetables on the plate.
Step 7: in another pot, add 20ml water to make sauce (10g tomato sauce, 5ml white vinegar, 15g sugar) and pour it on the tomato plate.
Salted eggs: 2
Sweet and sour Salix: a little
White vinegar: 5ml
Custard powder: 5g
Raw powder: 50g
Precautions: when frying, pay attention to the heat. The oil temperature should not be too high when putting in. Keep the heat fully cooked to avoid the appearance being pasted and the inside not yet cooked. Finally, judge that the eggplant cake is well cooked by floating on the oil surface, and then turn to high fire to fry for a while to avoid the oil return due to low oil temperature and affect the mouth feeling.
Production difficulty: ordinary
Technology: deep fried
Production time: 20 minutes
Chinese PinYin : Fan Qie Jia Dan
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