Can tofu tomatoes and scallops be cooked at the same time

Can tofu, tomatoes, tofu and scallops be cooked at the same time.

Roasted tofu with tomatoes.

High-protein fresh scallops and vitamin C-rich baby tomatoes are ready to cook in just a few minutes.

New () 450 g, () 4 teaspoons, 2 teaspoons, 3 cloves, minced, small or virgin tomatoes 550 g, not sweet, or 160 ml, 1 2 tsp salt, chopped fresh 15 g.

1.Take 3 teaspoons of white powder, add the scallops, and gently shake off any excess powder. Heat oil in a pan over medium heat. Add the scallops and fry for about 3 minutes until the scallops are golden brown. Place in a bowl and set aside.

2.Add minced garlic and sauté for 1 minute. Add the tomatoes and cook for 4 minutes until the skin of the tomatoes splits. Add wine or chicken broth, salt and basil, bring to a boil and cook for another 1 minute.

3.Meanwhile, mix 1 tablespoon of cold water with the remaining 1 teaspoon of powder, pour into a pot to thicken, and cook for 1 minute until the soup thickens.

4.Return the scallops to the pot, turn to low heat and continue to cook for 1 minute, and heat thoroughly.

Scallops and tomatoes stir-fried ladypel.

Introduction: Ladygourd, also known as gourd, gourd gourd, Shanghainese call it night flowering. Ladyboard gourd is cold, has the effect of clearing heat and quenching fire, removing annoyance and quenching thirst, moistening the lungs and relieving cough, reducing swelling and dispersing knots, etc., and is a delicacy often eaten in folk summer.

Some netizens said that the dishes I have made recently have become foreign and have developed in the direction of Western cuisine. Actually, it's not, mainly because in recent times, I have been taking a Western cooking class, and I know that I have to do homework after class, and I have to review and consolidate it often in order to remember what the teacher said in class, so I have to make the dishes that the teacher has taught from time to time. In fact, most of the family usually cooks Chinese home-cooked food, and Western cuisine only occasionally turns the trick and adjusts the taste.

For example, today's stir-fried gourd with scallops and tomatoes is a dish that my family often eats in summer, and it is a real Chinese food.

Ladygourd, also known as cucumber, gourd, Shanghainese call it night flowering. Its shape varies depending on the type, and it can be long, short, and round. The skin of the fruit is pink and green, and the flesh is white.

Ladyboard gourd is cold, has the effect of clearing heat and quenching fire, removing annoyance and quenching thirst, moistening the lungs and relieving cough, reducing swelling and dispersing knots, etc., and is a delicacy often eaten in folk summer.

Ingredients: 1 ladypel, 15 grams, 1 tomato or 6 cherry tomatoes, chopped green onion, salt, sugar, vegetable oil.

1. Peel and remove the seeds of the gourd and cut it into oblique knife pieces;

2. After cleaning, soak the scallops in warm water, blanch the tomatoes with boiling water, peel them, remove the seeds, and cut them into pieces;

3. After pouring oil into the wok and heating it, pour in the gourd and stir-fry

4. Pour the soaked scallops into the pot together with the soaked water

5. Add half a bowl of water (if there is broth, it is better), bring to a boil and cook over medium heat for 5 minutes

6. Add tomatoes, add salt and a little sugar, cook for another 2-3 minutes until the gourd is transparent, and sprinkle some chopped green onions.

Of course, no problem, the hot taste is more delicious.

Tomatoes in a stewed pot with conpoy.

Ingredients: 1 tomato, 50 grams of scallops, 25 grams of onion, 25 grams of spinach, appropriate amount of cream, appropriate amount of wheat flour, appropriate amount of stock.

Preparation of scallop tomato soup.

1 Finely chop the onion;Peel the tomatoes after they are blanched and cut into small pieces.

2 Remove the roots, wash, blanch the spinach and cut it into sections.

3 Heat the cream in a pan and melt, add the onion and stir-fry slightly, add the flour and stir-fry without burning.

4 Add an appropriate amount of water and broth, stir well, add scallops and tomatoes and cook together.

5 Add the spinach and cook it slightly.

Tomato-fruit and vegetable products.

Tomato, also known as tomato, persimmon, persimmon, is the fruit of the Solanaceae plant tomato. Native to Mexico and Peru, it was introduced to China in the Ming Dynasty and is now cultivated in most parts of China.

OK. Any food, as long as it is mixed to be non-toxic and harmless, can be eaten together, and you can use it as a chemical experiment to play with mash-ups.

As for the texture and taste of the mixture, that's a personal matter.

Step 1Rinse the scallops and tofu.

2.Slice the tofu and arrange it.

3.Steam the scallops for 10 minutes.

4.Pick up the steamed scallops, tear them up, sprinkle them on the tofu, and steam them in a pot for 5 minutesPour half of the water into the conpoy and boil it in a pot, and add a little chicken powder, salt, sesame oil, and cornstarch to thicken the remaining half.

6.Pour the sauce into the pot and cook until sticky.

7.Pour over the tofu.

Ingredients: A box of clotted tofu.

Scallop 30g

Carrot a please.

Cashew nuts a little.

Preparation of conpoy tofu.

1. Rinse the dried scallops with water, soak them in hot water, and tear them up by hand in a hurry.

2. Carrots cut into cubes and mix 1.

3. Put oil in the pot, put cashew nuts to fry, fry until golden brown on both sides, remove them, let them cool and cut into cubes for later use.

4. Put 2 in 3 miles, bring to a boil, add oyster sauce, sesame oil, sugar, salt to taste, and finally put some cornstarch to thicken the juice, spoon out and pour it on the steamed tofu, sprinkle with cashew nuts.

Tip 1: Cut the tofu into several small pieces to make it easier to steam.

2. The tofu will come out of the water when it is steamed, so you should pour out the water.

3. It is enough to soak the scallops in more water than the boiled juice, so that the boiled juice is just right.

Boil a pot of water and slice the ginger in it.

Pour a little oil into a frying pan and spread the washed shrimp with the shell on top and fry until the shrimp oil is fryed. When putting the shrimp on the reverse side, sprinkle with an appropriate amount of salt. At the same time, I also fried the fresh scallops.

Put the fried shrimp in boiling water and use the water to bring the "essence" from the pan to the soup.

Add the other seafood to the boiling water while you start preparing the other ingredients. Tomatoes, potatoes, and tofu are all diced.

When the water is boiling, add the tomatoes, tofu, potatoes and mushrooms and bring to a boil.

When the water boils again, turn to low heat. At this point, add salt to the right amount.

When the potatoes are soft and pores appear in the middle of the tofu, they are ready to eat. Be careful.

Put the scallop and green onion and ginger together and steam it with water until it is crispy enough to tear it into strips directly by hand. Then you can proceed to the next step of cooking with confidence.

According to the scallop dishes that my father once made, I personally think that scrambled eggs and soup are the most delicious, ah, that refreshing and delicious taste, that soft and strong taste, so yearning.

I hope it will help you and enjoy this blissful taste!

Wash the scallops, then soak them in a small bowl of water for an hour, soak the salt out, then change the water and soak them again, and when you use them, tear the scallops into small pieces, make soup or side dishes are very flavorful, your friends give you the best goods, don't waste it.

Remember that the water for the second time can be used, don't throw it out.

Cooking millet porridge with conpoy and sea cucumber also tastes great. Sea cucumber is generally recommended to be eaten lightly, and the nutrients are easier to absorb.