How to Make Braised Tomato Thread Style
Cuisine and Benefits:Homemade dishes Recipe
Glutinous CoatingTomatoes making materials:
Main ingredients: 3-4 tomatoes, egg whites,flour,sugar, cornstarch,sesame seeds(or peanuts,walnuts crumbled), and an appropriate amount of peanut oil.
Features of Glutinous Coating Tomatoes:
Crunchy on the outside, tender inside, sweet outside and sour inside, delicious to eat.
Wash the tomatoes, remove the stem and seeds, peel off the skin, cut into orange segments, and drain off the moisture.
Blend the egg whites with cornstarch and flour into a paste, add a little oil and mix well for later use; toast the sesame seeds. Coat the tomato pieces first with a layer of flour, then dip them in the egg white batter, deep-fry until lightly golden yellow, remove and drain. Increase the heat to near boiling point and re-fry once more, then remove and drain again.
In a wok, add a small amount of water or oil, then place sugar, cook until it forms a thin syrup with small bubbles; immediately add the fried tomatoes, stir quickly to coat evenly, until you can see the threads forming, then remove from heat and serve in an oiled dish.
Add a little water or oil to the wok, add sugar, wait until the sugar melts into a thin paste and bubbles appear, then immediately add the fried tomatoes, stir-fry quickly to coat evenly, remove when it looks stringy, and serve in an oiled plate.
Glutinous CoatingTomatoes making materials:
Main ingredients: 3-4 tomatoes, egg whites,flour,sugar, cornstarch,sesame seeds(or peanuts,walnuts crumbled), and an appropriate amount of peanut oil.
Features of Glutinous Coating Tomatoes:
Crunchy on the outside, tender inside, sweet outside and sour inside, delicious to eat.
Wash the tomatoes, remove the stem and seeds, peel off the skin, cut into orange segments, and drain off the moisture.
Blend the egg whites with cornstarch and flour into a paste, add a little oil and mix well for later use; toast the sesame seeds. Coat the tomato pieces first with a layer of flour, then dip them in the egg white batter, deep-fry until lightly golden yellow, remove and drain. Increase the heat to near boiling point and re-fry once more, then remove and drain again.
In a wok, add a small amount of water or oil, then place sugar, cook until it forms a thin syrup with small bubbles; immediately add the fried tomatoes, stir quickly to coat evenly, until you can see the threads forming, then remove from heat and serve in an oiled dish.
Add a little water or oil to the wok, add sugar, wait until the sugar melts into a thin paste and bubbles appear, then immediately add the fried tomatoes, stir-fry quickly to coat evenly, remove when it looks stringy, and serve in an oiled plate.
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