Tomato Lotus Flower

Tomato Lotus Flower

1. Prepare the raw materials, soak the lotus seeds in water for more than half a day in advance;

2. Boil a pot with boiling water, add the hoof flowers and ginger onion segments to blanch water;

3. Heat a pan, add a little oil, add sliced ginger and green onion and stir fry;

4. Stir-fry the aroma and add half of the tomatoes;

5. Press the tomatoes while frying to fry out the tomato soup;

6. Add the blanched hoof flowers and continue to fry until the sauce covers the hoof flowers;

7. Put the fried hoof flowers into the pressure cooker;

8. Add boiled water without the flowers;

9. Then pour in the soaked lotus seeds;

10. Turn on a high fire and turn to a low fire for 10 minutes after SAIC, so that the hoof flowers will be cured;

11. Pour it into the pot and remove the sliced ginger and green onion;

12. Add an appropriate amount of tomato paste, and collect the juice on high heat;

13. Add the other half of the tomato and stir fry;

14. Stir fry a few times and add salt, sugar and pepper to taste;

15. Stir-fry evenly and put in a bowl.

Tips:

1. The lotus seeds are soaked in cold water for more than half a day to shorten the cooking time; the hoof flowers are blanched in advance, and some ginger onions are added to help remove the fishy when blanching;



2. Saute the scallions and ginger, add half of the tomatoes and stir fry. Note that the purpose of the fry is to boil out the tomato juice; then add the hoof flowers and stir fry together;



3. Put the stir-fried hoof blossoms and lotus seeds into the pressure cooker together, turn to a low heat for ten minutes after SAIC, and then turn off the heat;



4. The cooked lotus seeds and hoof flower soup can be added with seasonings to drink directly, or it can be put into the pot to continue cooking;



5. When we boil, we need to heat up the juice, add some tomato sauce and appropriate amount of tomatoes to make the color more colorful and richer.