With makings
| 2-3 | |
| Fine fine dried noodles | |
| Can not choose | |
| Vichyssoise makings | Can not choose |
Confidential dish- - the practice of tomato face
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Iron tomato with boiled water first, till the surface cracks leather hind, poke the skin.
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Will pare the tomato of good skin, purify straightens forcedly, cut small.
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Right amount oil is put in boiler, wait for oil lukewarm 7 after becoming heat, slow put tomato.
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Tone conflagration, make tomato becomes a thick liquid by small. One crock boiled water is burned to reserve when empty Yu Gongfu.
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After tomato becomes a thick liquid, put a few tomato sand to manage. The purpose of this one pace depends on increasing the acid of tomato and delicacy!
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Put vichyssoise stuff, how much to measure to be able to be decided according to his taste, if do not like,perhaps need not not put in the home.
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Boiler is entered after water is burned in, how many but according to him be fond of, (can put poached eggs right now) build upper cover next child.
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After water leaves, poached eggs shapes basically, can scoop up. Take fine dried noodles, suitable hour hand is scattered.
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After face bate, with the chopstick slight churn. If discover
Some has stuck boiler bottom, turn quickly small fire adds little water appropriately even. When waiting for reopen of about the same boiler, put salt, unripe smoke. Give sesame oil of the spot before boiler. The friend that likes caraway can scatter bit of caraway ～ again
Small stick person
Be aimed at now the tomato on the market, not particular demand is big when we are choosing, bigger tomato has more instead urge the likelihood of hair artificially, you can discover after incision inside not ripe, fry the flavour that come out not acerbity also; So we can look for a few small build, look very red, feel very soft the sort of, the tomato ingredient that makes is very thick also.
Basic two people portion uses 2-3 small tomato is enough.
About vichyssoise makings:
Flavour will be richer after increasing, the comparison that once I add is much, feeling and close of flavour of red food boiling water.