He was betrayed at the beginning, from a cake seller to a wealthy person

When Lu Yan brought Jian Hongling home, no one was there. Boss Lu and Mrs. Xu couldn't sit still. When they heard Lu Yan said that they couldn't open a shop in a short period of time, they both went out to find odd jobs. One found an embroidery workshop and the other found a carpenter's shop. They were told that they would be paid [-] yuan a day for odd jobs. As soon as the two of them heard about it, they went on duty the next day.

After Lu Yan got home, she first found two bamboo baskets and filled them with soil. She cut two picked tomatoes into slices and laid one flat in the bamboo basket. Then she spread soil on top, watered it thoroughly, and carried it into the house. inside. There is a kang burning in the house, and the temperature is not low enough to freeze them.

There are many ways to grow tomatoes. Slicing them and burying them in the soil can be said to be the simplest method.

Then there's cooking. It was just the two of them at noon, so they didn't need to cook too much. They just had to cook a few home-cooked dishes and let Jian Hongling taste them.

Lu Yan thought for a while and simply made one meat, one vegetable, one cold dish and one soup, tomato smooth meat stew, tomato scrambled eggs, tomatoes mixed with sugar and tomato and egg pimple soup.

This dish must be served with rice. There is a lot of rice to buy here in the capital. There are rice sellers in the grain shops. Lu Yan bought it all when she came here. Steam the rice first.

Jian Hongling went to the kitchen to watch Lu Yan cooking. Lu Yan washed a tomato, cut it and put it in a bowl for cold salad. When Jian Hongling came over, she handed her a pair of chopsticks and said, "Try how it tastes if you eat it directly."

Jian Hongling took a piece of tomato and put it into her mouth, biting it gently and the juice overflowed. The novel taste made Jian Hongling raise her eyebrows: "Well, it's a bit delicious, refreshing and delicious, a bit sour, and a bit sweet."

Lu Yan also added a piece and put it in her mouth. As expected, the tomatoes at this time still tasted relatively light, not very sour or sweet. She would have to try to breed them in the future. Every time she made tomatoes, she would choose tomatoes with a stronger taste. After planting, if you screen a few times, you will be able to produce offspring with better taste.

Lu Yan sprinkled a handful of sugar into the chopped tomatoes, mixed them well, and put them aside.

In fact, all kinds of tomatoes are cooked in the same way. Basically, they are cut into pieces, stir-fried in a pot with salt and sugar, and then put in other vegetables.

Soak the sweet potato starch brought from home in hot water, wash and cut the cabbage core. Slice the pork tenderloin, mix well with salt, pepper and a little soy sauce, then add a spoonful of wet starch for sizing. Boil water in a pot, add the meat slices when the water is boiling, take them out immediately after they are set.

Pour the diced tomatoes into the pot, add salt and a spoonful of sugar, stir-fry the tomatoes until they produce soup, stir-fry them until they become sauce-like and lose their shape, add water, boil, and pour into the casserole.

Add the soaked sweet potato flour and cabbage cores to the casserole, season with salt and pepper, cook for about five minutes, then add the smooth tenderloin slices, boil again and sprinkle a handful of chopped green onions, and the tomato-smooth pork stew is ready. .

Tomato and pork stew

While cooking in the casserole, you can make the dumplings for the dumpling soup. Scoop a bowl of flour into a basin and prepare a ladle of water.

Lu Yan held the ladle in her left hand and poured it down with controlled strength, letting the water flow into the basin drop by drop. He shook the basin of flour with his right hand, and after a while he had kneaded a basin of small dough balls.

In the pot, add diced tomatoes first, add salt and sugar and stir-fry until it becomes a sauce, then add water and bring to a boil. After boiling, add the gnocchi and season with salt and soy sauce.

Beat an egg in a bowl. After the water for boiling the egg yolks boils, use chopsticks to quickly stir it in circles to make it spin. Then slowly pour in the egg liquid, and the egg yolk will swirl together, and the egg flakes are ready.

Add a handful of chopped green vegetables, and the tomato and egg pimple soup is ready.

Soup

The last dish is the most classic scrambled eggs with tomatoes. The dish of scrambled eggs with tomatoes should be regarded as a national dish. It is eaten all over China, both in the south and the north. At most, there is some controversy over whether it is sweet or salty, but this combination is unshakable.

And the first dish many people learn to cook is scrambled eggs with tomatoes. Some people will tell you: "Although I can't cook, there is one dish I cook particularly well." You don't have to ask which dish is scrambled eggs with tomatoes. The fact that scrambled eggs with tomatoes can become a national dish definitely has its own unique charm.

To make scrambled eggs with tomatoes, you need to scramble the eggs first. Beat two eggs in a bowl and add a little water to make them more fluffy. Add salt to the egg liquid and mix well.

Heat the oil in the pot and pour in the egg liquid. The golden egg liquid expands instantly under the stimulation of the hot oil, giving it a white and plump appearance. After all the egg liquid is set, take it out and mash it into chunks with a spoon.

Put tomato cubes in the pot, add salt and sugar. It’s up to the person to add more or less sugar. Lu Yan added a spoonful of sugar to make it fresh, a little sweet but not too sweet. Fry out the juice. This time, you don’t need to stir-fry until it turns into a sauce. When the tomatoes are in a semi-melted state and can still see some shape, add the egg cubes and let the eggs be completely immersed in the tomato soup. Stir-fry for a while. This recipe The classic dish is ready.

Scrambled eggs with tomatoes

The dishes were all prepared and served on the table one by one. It's all tomato-based dishes, and each of them has a bowl of rice.

Lu Yan couldn't wait to scoop two spoonfuls of tomatoes and eggs into her rice: "Eat it quickly, it's super delicious when mixed with rice."

Jian Hongling also followed Lu Yan's example, scooping a spoonful of scrambled eggs with tomatoes and mixing it into the rice. After mixing it and taking a bite, her eyes lit up.

This scrambled egg with tomatoes is sweet and sour when you eat it. The acidity of the tomatoes is stimulated by the sugar and salt, making the taste more intense. The eggs covered in tomato soup are fluffy and soft, and the white and tasteless rice turns red and bright after mixing, and the taste is delicious, whetting your appetite.

"It's delicious!" Jian Hongling said in surprise: "So this is what fried tomatoes taste like!"

Lu Yan pushed the bowl of tomatoes mixed with sugar and said, "Try this, it's not fried." Lu Yan loved the tomatoes mixed with sugar. She kept them in the refrigerator in the summer and drank all the tomato soup after eating them.

Jian Hongling picked up a piece. The tomatoes mixed with sugar were much more delicious than eating them directly. When you bite into it, you will feel the unique texture of tomatoes and the granular white sugar on top. The sweetness of sugar and the acidity of tomatoes are perfectly combined. One bite will lift your spirits.

Tomatoes with sugar

Jian Hongling: "It must be very suitable to eat this summer."

Lu Yan clapped her hands: "That's so right!"

Next is the tomato sauce. The tomatoes and meat were stewed in a casserole. The casserole was very insulating. As soon as Lu Yan opened the lid of the casserole, a burst of hot air hit her face.

The soup in the casserole is red, with a layer of meat slices on top, crystal clear vermicelli and soft and tender cabbage cores on the bottom.

The meat slices starched with starch are tender and smooth, breaking between the teeth with a light bite, but they have a certain degree of toughness and are not as mushy as over-cooked meat.

Jian Hongling could tell the difference in one bite and couldn't help but raise her eyebrows: "Sister, this piece of meat is so tender! It's different from what I've eaten before."

"Know the goods." Lu Yan said with a smile: "I have a unique method of curing meat." There are technical barriers to starch.