Double Braised Zucchini-tomato Braised Zucchini

Name: Double Braised Zucchini-tomato Braised Zucchini
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 squash; 2 tomato; a little Rapeseed oil; Several petals garlic; a little ketchup; a little salt; a little Chicken Essence; Some Fresh shellfish

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Zucchini is native to southern North America. China began to introduce it from Europe in the middle of the 19th century and was distributed throughout the world. Zucchini contains more nutrients such as vitamin C, glucose, etc., and has the effects of eliminating irritability and thirst, moisturizing the lungs and relieving cough, clearing heat, diuresis, and reducing swelling. It has an adjuvant treatment effect on polydipsia, edema, abdominal distension, sore, nephritis, liver cirrhosis and ascites; can enhance immunity, play an anti-virus and tumor effect; can promote the secretion of insulin in the human body, and can effectively prevent and treat diabetes. Prevent liver and kidney disease, help to enhance the regeneration ability of liver and kidney cells.

Tomato, also known as tomato, is rich in vitamins A, C and D. Its acidity is caused by citric acid and malic acid. Tomato's nutritional value is extremely high, containing multiple vitamins, 2-4 times higher than apples, pears, bananas, grapes, etc. Mainly containing vitamin BI, vitamin B2, etc. Tomato is the most abundant food source of lycopene, which has strong antioxidant activity. Tomato has anti-oxidation, anti-aging, sun protection, anti-cancer and anti-cancer, reducing the risk of cardiovascular disease, etc.

Today’s tomato braised zucchini, the tomatoes are sweet and sour and juicy, wrapped in tender zucchini slices, refreshing and delicious, very suitable for hot summer food"

Ingredients

2 Squash
2 Tomato
a little Rapeseed Oil
Several petals Garlic
a little Ketchup
a little Salt
a little Chicken Essence
Some Fresh Shellfish

Double Braised Zucchini-tomato Braised Zucchini

1. Group photo of the ingredients: two zucchini, two tomatoes, several garlic cloves

Double Braised Zucchini-tomato Braised Zucchini recipe

2. Wash the tomatoes, remove the stalks, and cut the skin with a cross knife

3. Boil water in a pot, open the water into the tomatoes, cover and turn off the heat

4. Wait for the tomatoes to peel, and then process the zucchini. Peel and wash zucchini

5. Remove the flesh and seeds of the zucchini, cut into thin slices

6. Peel the garlic, wash and cut minced garlic for later use

7. Tomatoes blanched in boiling water, peeled and set aside.

8. Cut the peeled tomatoes into pieces and set aside

9. Heat the pan with cold oil, add the minced garlic, stir fragrant

10. Add the tomatoes, stir fry until juicy, and simmer for a minute or two. If you want a stronger tomato flavor, add a little tomato sauce

11. Add thin slices of zucchini, stir fry, pour in some fresh shellfish or light soy sauce

12. If the tomato juice is low, you can add a little water to taste the saltiness, add a little salt and chicken essence, stir fry for one minute and it will be out of the pot

13. Finished product

14. Finished product

15. Finished product

16. This dish is simple to make, the tomatoes are sweet and sour, wrapped in tender zucchini, refreshing and salty, delicious

Tips:
The zucchini fruit is cylindrical, with a small fruit shape and a smooth surface, which can be used for picking tender fruits for vegetables. Zucchini is very popular for its thin skin, thick meat, juicy, meaty, vegetarian, and vegetable stuffing. If you find that the zucchini has a bitter taste when you eat it, it may contain the bitter substance "cucurbitacin", please do not eat it

When choosing a tomato, don't choose the one with edges and corners, and don't choose the one that feels very light. If you want to buy this kind of surface, it has a light pink-like feeling, and the pedicle must be rounded. If the pedicle has a light blue color, it will be the sandy and sweetest. Don't buy the ones with high tips and bottoms, but the ones that look smoother overall, and the ones with tips are all things that are quickly ripened in the spring and rub too much. To choose tomatoes, choose the color pink, round, and small white skin.

Lycopene must be absorbed by the body under heating or oil. In particular, heating is particularly beneficial to increase the absorption of lycopene. Because after heating, the cell wall of tomato is broken, lycopene can be fully released. Tomato products such as tomato juice, tomato sauce, tomato sauce, etc. are all heated, which can greatly improve the body's absorption and utilization of lycopene. When eaten raw, there is almost no loss of some of the nutrients in tomatoes. A variety of fruit acids contained in tomatoes have a protective effect on vitamin C, so burning tomatoes with other vegetables can excite appetite and help digestion.
Don't eat tomatoes on an empty stomach. Tomatoes contain high levels of tannic acid and pectin. If eaten on an empty stomach, it is easy to hurt the stomach and induce gastrointestinal diseases.