The practice of pickling green tomatoes is very common

Pickled green tomatoes.

The taste is crisp and delicious.

Seasoning: salt. Gourmet ingredients.

2000 grams of green tomatoes, 1000 grams of salt.

Gastronomy practices. 1. Blanch the red green tomatoes with boiling water, put them in the jar after cooling, cover them and store them for 7 days (during this period, there is a phenomenon of bubbles on the fermentation day, which is normal, not broken);

2. Then seal the lid with a piece of paper, put it in a cool and ventilated place (don't freeze in winter), and you can take it out to stir-fry vegetables and make soup in winter;

3. Another pickling method is to marinate green tomatoes in 20% concentration of brine; The green tomatoes pickled in this way are crisp and delicious.

Gastronomic specialties. The taste is exactly the same as fresh. Use stir-fried vegetables and make soup evenly.

Pickled green tomatoes.

Ingredients: 1 kg of tomatoes, 1 kg of kohlrabi, 10 grams of chili noodles, 150 grams of salt, 40 grams of green onions, 30 grams of garlic.

How to make it: 1.After salting the washed kohlrabi for half an hour, remove it and rinse it twice.

2.Pick out the unripe tomatoes and wash them, cut the large ones into 4 petals, the small ones into 2 petals, and then cut them into half-moon-shaped slices.

3.Cut the pickled kohlrabi into 3 cm square slices, add the chili flakes, shredded green onions, minced garlic and shredded chili peppers, stir and put them in the jar. Put a few layers of kohlrabi, spread a layer of tomatoes, and so on. After 1 hour, pour in light salt water. Serve in a few days.

First of all, blanch the red green tomatoes with boiling water to peel them, put them in the tank after cooling, cover them with a layer of salt and store them for 7 days (during this period, there is a phenomenon of bubbles on the day of fermentation, which is normal, not bad).

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Then, just seal the lid with a strip of paper, put it in a cool and ventilated place (don't freeze in winter), and you can take it out to stir-fry and make soup in winter.

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Then, salt the washed kohlrabi for half an hour, then remove it and rinse it twice.

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Then, pick out the unripe tomatoes and wash them, cut the large ones into 4 cloves, the small ones into 2 petals, and then cut them into half-moon-shaped slices.

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Then, another pickling method is to marinate the green tomatoes in 20% brine, so that the pickled green tomatoes are crisp and delicious.

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Finally, cut the pickled kohlrabi into 3 cm square slices, add the chili flakes, shredded green onions, minced garlic and shredded chili peppers, stir and put them in the jar. Put a few layers of kohlrabi, spread a layer of tomatoes, and so on. After 1 hour, pour in light salt water. Serve in a few days.

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Step 1: Pick the tomatoes.

If you want to pickle delicious tomatoes, you must not ignore the step of selecting high-quality tomatoes, if you pick stale tomatoes, it is not only not delicious, but also the nutritional value is not high. First of all, when choosing tomatoes, we first look at the appearance, the surface of normal ripe tomatoes is ruddy, the color is relatively bright, and the look is relatively smooth, so we can choose such tomatoes.

Secondly, let's take a look at the root of the tomato, the fresh tomato root is green, if you see that the root of the tomato is black in color, then this kind of tomato should not be picked. Finally, touch the tomatoes with your hands, some merchants will add some ripening agents in order to speed up the ripening of tomatoes, and the tomatoes with the ripening agent are hard to the touch, while the naturally ripe tomatoes are a little soft to the touch. We can buy tomatoes through the above 3 points, and the healthy and fresh tomatoes will be more sweet and sour!

Step 2: Peel the tomatoes.

Put the bought tomatoes in the vegetable washing basin, remove the roots of the tomatoes one by one, then add a large amount of water, and then add two spoons of edible salt, adding edible salt can play a role in disinfection and sterilization. After adding the edible salt, we rub the surface of the tomatoes with our hands and wash off the dust and impurities on the surface of the tomatoes.

Once the tomatoes are washed, place them on a cutting board and use a knife to draw a long cross knife along the base of the tomatoes. Then we boil a pot of boiling water, the pot must be washed before boiling water, do not leave any oil, pour the tomatoes into it after the water boils, the tomatoes will be better peeled after blanching, and the blanching water can be fished out for about a minute.

Step 3: Cut the tomatoes into small pieces.

Don't touch the tomatoes first, it's still very hot at this time, at this time, you can go to find a few glass jars according to the amount of tomatoes you prepare, put the glass jars into the boiling water of the pot, disinfect and sterilize the jars, and take out the glass jars to dry and dry them for later use.

At this time, the tomatoes also became cold, and we gently peeled off the skin of the tomatoes with our hands to peel off the surface of the skin. Then use a knife to cut the tomatoes into small pieces, put the tomatoes into a clean bowl, then put in a few spoonfuls of sugar, stir well and leave for marinade for five minutes. After five minutes, bring the freshly washed jar and scoop the tomatoes into the jar, trying to fill the jar as much as possible without leaving too much air inside.

Step 4: Steam the tomatoes.

After putting the tomatoes into the jar, find plastic wrap, seal the jar with plastic wrap, prepare a steamer, add one or two scoops of water to the pot, put the jar into the steamer, cover the pot and steam for ten minutes.

How to make salted tomatoes? First of all, you should wash the tomatoes yourself, then dry them in a ventilated condition, then let them cool in cold boiled water, put a certain percentage of salt in the container you need to pickle, and then put the measured tomatoes into it and seal it. After a while, the tomatoes will be ready to eat!

Materials. Eggplant fried tomatoes to prepare.

Cut the eggplant into even strips without peeling, sprinkle it with salt and marinate for 20 minutes, and then squeeze out the water of the eggplant as much as possible with your hands, I heard that this will not absorb too much oil. Tomatoes cut into small pieces.

Slice the green onion into small pieces and slice the garlic.

Put oil in the pot, practice has proved that it saves oil after squeezing out the water Put the green onion section and fry it, pour in the eggplant and fry it.

Stir-fry until the eggplant is no longer vigorous, pour in the tomatoes and continue to fry, add salt, chicken essence, sugar, vinegar, light soy sauce, and fry until the tomatoes become puree.

I put some water because I want to eat it with rice, put garlic slices and fry it for another three or two minutes, hook it, and start cooking

The recipe for Yanyan tomatoes is very simple, wash the tomatoes and put them in a container and sprinkle some refined salt and some seasoning, so that the container containing the tomatoes is sealed, and the pickled tomatoes can be eaten after three days.

Hello dear! Tomatoes are salted as follows: 1. Ingredients:

200g of tomatoes, 6g of Sichuan pepper, appropriate amount of sugar, appropriate amount of white wine, appropriate amount of white vinegar. 2. Put the washed tomatoes in a bowl with boiling water, and use a pot and spoon to put the boiling water on top of the tomatoes. 3. Put the tomatoes in a small dish and insert a few small holes in the top of the tomatoes with chopsticks.

4. Place the tomatoes in a glass jar and set aside. 5. Put a little boiling water into another bowl, pour in about 400ml of mineral water, and wait until the water temperature drops to about 60 degrees. If my answer is helpful to you, please give a thumbs up (in the lower left corner), I look forward to your like, your efforts are very important to me, and your support is also the motivation for my progress.

If you feel that my answer is still satisfactory, you can click on my avatar for one-on-one consultation. Finally, I wish you good health and a good mood!

Green tomatoes are tomatoes that are not ripe and have a green color.

2. Ingredients of green tomatoes.

Scientists have determined that unripe green tomatoes contain a toxic substance, solanine, a toxic weakly alkaline glycoside alkaloid. Eating this kind of unripe green tomatoes has a bitter feeling in the mouth, and poisoning symptoms such as nausea and vomiting can occur after eating, and it is more dangerous to eat raw.

3. Toxicity of solanine.

1. Solanine is not only alkaline, but also toxic.

2. The toxicity mechanism of solanine is mainly to cause poisoning reactions to the human body by inhibiting the activity of cholinesterase.

3. There are two types of cholinesterases, one is acetylcholinesterase. The other type is hydroxycholinesterase. Cholinesterase is a hydrolase enzyme that works by hydrolyzing acetylcholine.

If this kind of acetylcholine is hydrolyzed, it will lose its own effect; If the action of cholinesterase is inhibited, it is easy to cause a surplus of acetylcholine, which will cause the symptoms of organophosphate poisoning.

4. A normal adult, once you eat 1-2 green tomatoes, then there will be no poisoning, if you eat a large amount, then it is easy to cause poisoning. If you are not very ripe tomatoes, you can use them in a high-temperature oil pan or add an appropriate amount of white vinegar when cooking, so you can decompose the toxicity in the green tomatoes.

Prepare two green tomatoes, peel the potatoes and set aside.

Cut the potatoes into slices and set aside.

Cut the green tomatoes into slices, set aside, put in an appropriate amount of soybean oil, put in the chopped green onion after the oil is hot, put the washed potato slices into the pot and stir-fry, when the potato slices are fried until they are seven ripe, put the prepared green tomato slices into the pot and stir-fry until cooked.

Remove from pan and serve.

1.Half a pot of water, put a little sea rice in the water, and bring to a boil;

2.Beat the eggs, add a little chopped green onion, wash the tomatoes and cut them into slices (or small pieces);

3.When the water boils, pour the beaten eggs into the pot, stir slightly, and then pour in the chopped tomatoes;

4.After the water boils again, turn off the low heat, simmer for about 3 minutes, add a little seaweed, hair cabbage, ginger powder, salt and pepper, pour a few drops of sesame oil, make the soup boil over high heat, turn off the heat, and the tomato and egg soup is ready.

Method 2: 1Cut the tomatoes into cubes, slice the garlic cloves, knock the eggs into a bowl and stir well, add starch and water to turn together;

2.Put a small amount of oil in the wok, then put garlic slices, wait for the fragrance, put the tomatoes and stir-fry until the skin is soft and the juice comes out, put an appropriate amount of water, chicken essence and salt and stir well;

3.When the water boils, slowly pour the wet starch into the pot, stirring constantly, and after the pot is boiled again, stir the egg with chopsticks and slowly turn it in;

4.Turn off the heat when the pot is turned on again, fill the soup pot, sprinkle with chopped green onions, and the tomato and egg soup is ready.

Summer is the season when tomatoes are ripe, and tomatoes are rich in vitamins, proteins and other nutrients, especially the high content of vitamin C. Tomatoes can be eaten both as a vegetable and as a fruit. In particular, many girls often eat tomatoes raw, which has the effect of beautifying and nourishing the skin.

Tomatoes are generally eaten only after they are ripe. However, green tomatoes that are not ripe will taste better than red tomatoes, and they have a sour and astringent feeling, which is very appetizing, so many people will eat green tomatoes cold. But the results of our search from the Internet are that green tomatoes are toxic and should not be eaten.

So can you eat green tomatoes?

Green tomatoes contain solanine, a toxic weakly basic glycoside alkaloid. Eating unripe green tomatoes will make you feel a little astringent in your mouth, which is the typical "alkaline" taste. Solatelin is not only alkaline, but also toxic.

The toxicity mechanism of solanine is mainly caused by inhibiting the activity of cholinesterase and causing a toxic reaction to the human body. There are two types of cholinesterases, one is acetylcholinesterase. The other type is hydroxycholinesterase.

Cholinesterase is a hydrolase enzyme that works by hydrolyzing acetylcholine.

Once acetylcholine is hydrolyzed, it loses its effects. If the action of cholinesterase is inhibited, it is easy to cause a surplus of acetylcholine, and the symptoms of organophosphate poisoning will appear. Generally speaking, normal people will not be poisoned if they eat one or two green tomatoes, and if they can be put in an oil pan at 170 degrees when eating, the toxins can be decomposed.

Or adding a little vinegar to sauté green tomatoes can also break down toxins.

Green tomatoes and sautéed peppers.

Ingredients: 2 green tomatoes, 3 green peppers, appropriate amount of chopped green onions, appropriate amount of garlic slices, a little salt, a little Sichuan pepper powder, and a little chicken essence (can also be omitted).

Step 1: Wash the green tomatoes, remove the stems and cut into thin slices.

2 Wash the green peppers and cut into thin strips.

3 Prepare chopped green onions and garlic.

4 When the oil is 80% hot, add chopped green onion and garlic to the pot.

5 After the fragrance is boiled, stir-fry the green tomatoes.

6 Stir-fry until the tomatoes are slightly soft, then add the peppers and continue to stir-fry, if it is too dry, you can add a little water, not too much.

7 Stir-fry until the tomatoes are soft and rotten, add Sichuan pepper powder, salt and chicken essence and stir-fry evenly.

8 Stir-fry and serve.

Scrambled eggs with green tomatoes and peppers.

Ingredients: 2 eggs.

3 green tomatoes.

Chop peppers to taste.

Chopped green onion to taste.

Salt to taste. Sugar a little.

Oil to taste. Vinegar a little.

Green tomatoes chopped pepper scrambled eggs.

1 Slice the green tomatoes, beat the eggs, and chop the green onions for later use.

2 When the oil is hot, fry the eggs in oil and set aside.

3 Add an appropriate amount of oil to the pot, stir-fry the green tomatoes after heating, add an appropriate amount of chopped pepper, salt, vinegar and sugar halfway, and add eggs and stir-fry when fully cooked. Finally, sprinkle the chopped green onion out of the pan.