Which kitchen knife is easy to rust with steamed meat tomatoes?

Of the three, of course, the tomatoes are the most likely to rust the kitchen knife. Because the condition of kitchen knife rust is that kitchen knife is the most afraid of water, if the water is soaked for a long time, it is the most likely to rust and corrode, then the water content of the tomatoes in these three.

There is no doubt that the food supplement to the kitchen knife is also the largest and most prone to rust. The other two are a little close. That is, if.

If you don't use a kitchen knife at home, wipe it dry when you don't use it, and then put it aside in a cool place. Don't get water for that kitchen knife, just put it aside and it will definitely be deep, and it will be very troublesome to clean up when the stinky thing comes. So when you finish each time, wipe him dry, wipe it with a dry linen cloth, and put it aside in a ventilated place.

A knife that cuts tomatoes is prone to rust. The main ingredient of steamed bread is starch, which will not corrode the knives. The meat contains fat, which is distributed on the surface of the knife, which can effectively isolate the air and thus slow down the production of oxidation, and is not easy to rust.

Tomatoes, on the other hand, have a lot of water and vitamin content, which is easy to oxidize and corrode the knives.

It is still easier for tomatoes to rust the knife, because tomatoes have a lot of juice and are easy to apply to the back of the knife, and they will rust after a long time.

Cutting tomatoes with kitchen knives is more prone to rust because it is a vegetarian dish.

Of course, tomatoes are easy to rust, but if you wipe them with a rag after use, they will be fine, and they will not rust.

Hello? Cut steamed buns and meat with a kitchen knife will not rust, and cut tomatoes will rust. However, if you dry the kitchen knife after cutting, it will not rust.

Ingredients: Tomatoes: 1 southern tofu: 500

Excipients: Essence of chicken: Appropriate amount of sesame oil: Appropriate amount of salt: Appropriate amount of cooking oil: Appropriate amount of sugar: Appropriate amount of ginger: Appropriate amount of children's soy sauce: Appropriate amount of tomato paste: Appropriate amount of chives: 2 sticks.

Specific steps: Step 1, step 1.

1.All the main ingredients.

Step 2, step 2.

2.Cut the tofu into small pieces and the tomatoes into pieces the same size as the tofu Step 3 Step 3.

3.Put water in the pot and bring to a boil, add 1 teaspoon of salt, then add tofu, and when it boils, pick up the fourth step and the fourth step.

4.Heat oil in a pot and simmer over low heat with chopped chives.

Step 5, Step 5.

5.Then pour 2 3 pieces of tomatoes.

Step 6 Step 6.

6.Saute the tomato cubes until soft.

Step 7, Step 7.

7.Pour in the tofu cubes and stir-fry carefully.

Step 8, Step 8.

8.Then add warm water, the warm water can be submerged over the tofu, boil over high heat, turn to low heat and simmer in step 9 and step 9.

9.Simmer until the soup thickens, then add the remaining tomato chunks and tomato sauce Step 10.

10.Add salt again.

Step 11. Step 11.

11.Add an appropriate amount of children's soy sauce, sugar, and chicken essence and stir-fry well.

Step 12. Step 12.

12.Finally, add sesame oil, sprinkle with chopped green onions, and then remove from the pot.

The ingredients come from the main ingredient source steamed buns.

2 excipients. 3 eggs.

5 shallots. 2 tomatoes to taste salt.

Ground white pepper. Sugar to taste.

Appropriate steps. 1.Cut the steamed buns into small pieces.

2.Finely chop the white part of the shallot, and cut the green part into large sections.

3.Peel and cut the tomatoes into cubes.

4.Beat the eggs.

5.Add the steamed bread grains and stir so that each steamed bread is coated with egg wash.

6.Heat oil in a frying pan, pour in the egg buns and stir-fry until golden brown.

7.Heat a wok in a wok, pour in the oil, heat it, add the white part of the green onion and stir-fry until fragrant, pour in the tomatoes and stir-fry until the tomatoes are soft and rotten.

8.Pour in the fried steamed bread grains.

Add salt and white pepper and stir and stir-fry.

9.Add the green onion leaves just before removing from the pan.

10.Add a little sugar, stir well, and remove from the pan.

Tip 1: If the steamed bread is very dry, cut off the steamed bread slices, and take it well if it is not very strong, saving waste.

2. The steamed bread must be wrapped with egg liquid, after the egg liquid is wrapped, it is like wearing a coat, and the steamed bread core is original. If it is not wrapped, the liquid will soak into the steamed bun, making it soft.

3. Blanch the tomatoes with hot water in advance and peel them.

4. Finally, add a little sugar, which is to improve freshness.

Ingredients: 600g tomatoes, 2 tbsp olive oil, 1 tsp ground black pepper, 1 tsp rosemary, 1 tsp basil, 1 tsp basil leaf powder, a pinch of salt.

Procedure step11

Wash the tomatoes, dry them slightly, cut them in half and set aside.

step22

Mix all seasonings in a bowl.

step33

Mix in the seasonings and tomatoes, mix well, and let stand for 10 minutes.

step44

Line a baking sheet with tin foil, spread the cherry tomatoes on the baking sheet, and bake at 200 degrees C for 30 minutesStep 55

After the tomatoes have been roasted for 30 minutes, the whole flavor is more concentrated, and the olive oil can help the tomatoes release lycopene step66

Let it cool and put it in a glass bottle, put it in the refrigerator and destroy him as soon as possible!

step77

Grill a toast with lettuce, scrambled eggs, and baby tomatoes.

step88

A nutritious and balanced breakfast is actually very simple.

Full Han banquet.

Recipe for shredded pork with fish flavor: 200 grams of lean pork, 50 grams of Shuifa magnolia slices, 25 grams of Shuifa fungus (shredded lettuce commonly used in Sichuan), 25 grams of green onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of soaked red pepper, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 100 grams of cooking oil.

1. Soak the fungus in warm water, shredd, shredded magnolia slices, shredded lean pork, chopped green onions, minced garlic and minced ginger.

2. Marinate the shredded meat with a little salt and 10 grams of wet starch 3, and stomp the soaked red pepper into minced pieces.

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice 5, heat the pot, add oil, pour in shredded meat and stir-fry.

6. Add minced red pepper, minced garlic and minced ginger and stir-fry until fragrant.

7. Add fungus silk and magnolia silk and stir-fry a few times.

8. Pour in the sauce and chopped green onion and stir well.

School cooking requires simple raw materials, simple processing, and not simple taste.

To make a fried chicken wings, soak the washed chicken wings in a ratio of 1:2 between hoisin sauce and chamiku sauce, take them out after 1 hour, fry them in a pan, and remove them from the pan until they are golden brown.