If there is a list of vegetables with the highest recognition, tomatoes must be at the top of the list. They are sour, sweet and delicious. They can be eaten as fruit after washing. It is invincible to make salads, and it is even more omnipotent to eat them fresh and cooked.
A friend of mine often says, “in her house, tomatoes fry everything.” vegetables, meat, eggs and tomatoes can fit together. In particular, the tomato scrambled egg is a homely dish. Few people have never
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However, there is still a lot of debate about whether tomatoes are better eaten raw or cooked. Some people think that tomatoes eat raw and lose less nutrition, while others think cooked is healthier. What is the truth?
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Which is better, raw or cooked?
Benefits of eating raw
Eating tomatoes raw can better absorb the rich vitamin C in tomatoes, and eating them raw will not cause unnecessary damage to vitamin C in tomatoes. Adequate intake of vitamin C can enhance the body’s immune capacity, help to enhance antioxidant capacity, protect skin, whiten and remove spots.
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It is worth noting that many people think that lycopene can not be absorbed by eating raw tomatoes. This is wrong. Lycopene is indeed more conducive to human absorption after heating, but in fact, eating raw tomatoes can also absorb part of it, but it is not as much as cooked tomatoes.
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Benefits of eating cooked
Lycopene contained in tomato is one of the strongest antioxidant substances in natural plants, known as “plant gold”. When tomatoes are heated or oiled, the lycopene released can be digested and absorbed by the human body to the greatest extent, which is three times more than that absorbed raw.
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Adequate intake of lycopene has a good preventive effect on chronic diseases such as cardiovascular and cerebrovascular diseases and digestive system cancer. However, it should be noted that eating cooked tomatoes will increase the intake of lycopene, but the vitamins in tomatoes will be damaged during heating.
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Seeing this, my friends must also understand that both eating methods have nutrition. To say which eating method is better, it depends on what nutrition you focus on absorbing~
Tomato stew is exquisite
Wrong practice: stew tomatoes and meat for a long time
The long-term contact between the pH of tomato and meat protein will minimize the affinity of water molecules contained in meat, and make meat dry and hard, firewood and poor taste. This will happen to meat such as beef, pork or chicken.
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Correct approach: cook the meat before adding tomatoes
When making, you must remember to wait for the meat to be cooked before adding the tomato. Take the tomato stewed beef brisket as an example. First stew the beef soft and rotten, and then adjust the flavor of tomato and other side dishes separately. Finally, stew the meat and tomato and other side dishes together, and then come out of the pot soon. Never throw raw beef, raw chicken, etc. into tomato soup and stew directly.
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Tomato + green leafy vegetables should be cooked right
Wrong practice: stew tomatoes and green leafy vegetables for a long time
Vegetables with a lot of fiber will become difficult to chew and chew after cooking with tomatoes. Even tender oil wheat vegetables will be particularly difficult to chew when cooked in sour soup, because the acidic conditions of tomatoes will increase the strength and toughness of pectin in the cell wall.
Moreover, lycopene in tomato will also affect the color of green leafy vegetables. The green of vegetables comes from chlorophyll. Under acidic conditions, chlorophyll will “denature”, making the vegetables turn yellowish brown and affecting the color of dishes.
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Correct practice: put green leafy vegetables when you get out of the pot
If you want to add green leafy vegetables when making noodles or soup, you can try to choose easy cooked vegetables and put them when they come out of the pot. This can also reduce the impact of acids on green leafy vegetables to a certain extent, maintain the fresh and tender taste of green leafy vegetables, and reduce the loss of nutrients in green leafy vegetables.
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Tomatoes go well with these vegetables
Because tomatoes are sour and red, some vegetables match them better, such as potatoes, lotus root slices, yams, etc. these soft, rotten and white ingredients are very suitable for cooking with tomatoes. Tomatoes can help keep the ingredients crisp.
On the other hand, the acidity and vitamin C of tomatoes can prevent the discoloration of easily oxidized ingredients such as potatoes, yams and lotus roots. Moreover, the color of these vegetables is generally white and light yellow. Cooking with tomatoes not only looks good in color, but also tastes more crisp
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Recipe recommendation: tomato fat beef hot pot
If you want to eat hot pot, you can try tomatoes with fat cattle. It’s sour and rich. It’s delicious until there’s no soup left. Once you eat it, you can stay in the family and often make the list.
As long as you can cook scrambled eggs with tomatoes, it’s no problem to win this dish. Wall crack suggests friends who haven’t done it to try!
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Food preparation
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Tomato, 3 Flammulina velutipes, 1 fat beef roll, 300g ginger, 1 garlic, 3 parsley, a little raw soy sauce, 2 tablespoons cooking wine, 1 tablespoon salt and 2 tablespoons (the above ingredients can be increased or decreased according to personal taste)
- Draw a cross at the bottom of the tomato, boil a pot of boiling water, and scald the tomato for easy peeling;
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Like hot pot, rinse fat beef slices with chopsticks in boiling water until the fat beef rolls change color;
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Cut the tomato into small pieces, remove the root of Flammulina velutipes, tear it into small pieces, shred the ginger, pat the garlic flat, and cut the coriander into small pieces;
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④ Heat the oil in a pot, pour in shredded ginger and garlic, and stir up the flavor;
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⑤ Add tomato pieces and stir fry red oil;
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⑥Add two bowls of water and boil until the water boils;
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⑦Add Flammulina velutipes and cook for 3 minutes, then put the boiled fat beef roll, add 2 tablespoons of raw soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of salt to taste;
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⑧Add a little coriander to the plate, and the rich and attractive tomato fat beef pot is ready~
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When the red soup is immersed into the fat cow, the sour and sweet taste of tomato neutralizes the greasy meat, which is especially appetizing.
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Eating with rice, I couldn’t help eating another bowl. Losing weight is like melting tomatoes into fat cattle.
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Tomatoes are stored carefully
Try not to put it in the fridge
Because tomato is a kind of fruit and vegetable picked before it is fully mature. After picking, the tomato itself is still gradually mature, and the more mature the tomato will taste better. Low temperature will not only affect the maturity of the tomato, but also affect the taste of the tomato. Therefore, it is not recommended to store the tomato in the refrigerator.
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Note: after being put into the refrigerator, there will be no other harmful substances except the taste will change.
If you put it in the fridge, do this
Tomatoes belong to eggplant vegetables. Eggplant vegetables can be divided into positive and negative. When storing, the fruit pedicle must be placed downward. The best storage temperature is 2-4 degrees. Try not to place them below 0 ℃ for a long time, otherwise they are easy to frostbite.
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