Tamarind nutritional analysis Tamarind soaked cherry tomatoes recipe

Everyone knows that cherry tomatoes are delicious, but do you know how to make tamarind-soaked cherry tomatoes ? Let me introduce it to you.

Tamarind Nutritional Analysis

Tamarind is also called tamarind fruit, sour fruit, sour horn, and sour bean, and its shape is like a bean pod.

The tamarind tree is up to 25 meters tall, with longitudinally cracked bark. When the fruit matures, the pods are thick, oblate, and the peel is thin and crisp, and can be crushed with a little force. The flesh is dark brown and thick; each fruit contains 3 to 10 seeds.

Tamarind

Oval dark brown. The pods of tamarind are red when ripe. After removing the pods and seeds, they are squeezed into brick-shaped pieces and are ready for sale. In Southeast Asia, brick-shaped, flake-shaped, powdered and concentrated pulp are commonly found on the market. Among them, brick-shaped ones preserve the original flavor the best, and those from Thailand are the best. When choosing, you can touch it gently with your hand. Only the soft ones will be moist and have flavor. Tamarind has many medicinal and health functions. It is sweet, spicy, sour and cool in nature. It has the effects of removing heat and relieving summer heat, eliminating accumulation and digesting food, and clearing the brain and refreshing the mind. It can treat diarrhea, vomiting during pregnancy, constipation, malnutrition in children, high blood pressure and many other diseases. In folk medicine, tamarind has the functions of laxative and fever reduction. The pulp can provide fiber and is a good natural laxative for patients who are recovering; and the fruit acid it contains has the effect of relieving fever. Since ancient times, India has used tamarind to treat gastrointestinal discomfort; Thai people believe that it can remove impurities in the blood and achieve the effect of clearing blood vessels.

Nutritional analysis of cherry tomatoes

Cherry tomatoes contain special substances such as glutathione and lycopene. These substances can promote the growth and development of the human body, especially the growth and development of children, and can increase the body's resistance.

Cherry Tomato

Delaying human aging. In addition, lycopene can protect the human body from carcinogenic toxins in cigarettes and automobile exhaust, and can improve the body's sun protection function. In recent years, American and German scientists have discovered that lycopene in tomato products can not only prevent and fight cancer, especially prostate cancer, but also treat prostate cancer. The content of vitamin PP in cherry tomatoes ranks first among fruits and vegetables. The function of vitamin PP is to protect the skin, maintain the normal secretion of gastric juice, promote the formation of red blood cells, and has an auxiliary therapeutic effect on liver disease. It can also beautify and have good sun protection effects. The malic acid or citric acid contained in cherry tomatoes helps gastric juice digest fat and protein.

Tamarind Dipped Cherry Tomatoes

raw material:

300 grams of cherry tomatoes and 5 or 6 tamarind clips.

seasoning:

20 grams of fish sauce and 30 grams of brown sugar.

practice

1. Prepare the ingredients.

2. After washing the cherry tomatoes, use a knife to shallowly cut the skin of each cherry tomato. This will make it easier to remove the tomato skin.

3. Boil a pot of water, pour in the cherry tomatoes, blanch for 1-2 minutes, and remove.

4. Soak the blanched tomatoes in cold water, and you can see that the skin of the tomatoes turns outward along the cut.

5. Tear off the skin of the cherry tomatoes with your hands, leaving the pure flesh, and put it in a fresh-keeping box for later use.

6. Remove the outer hard shell of tamarind, discard the hard threads wrapping the flesh, and remove the core inside the flesh, leaving only the pure flesh.

7. Take a pot, pour in 800 ml of water, put in tamarind pulp, bring to a boil, turn to low heat and cook for 15 minutes to release the flavor.

8. Then pour in the fish sauce.

9. Add brown sugar and stir well.

10. Continue to cook the tamarind, fish sauce and brown sugar over low heat until they become a red and black sauce.

11. After the tamarind sauce has cooled, pour it into the cherry tomatoes.

12. Make sure the sauce covers the tomatoes, place in the refrigerator and let soak for more than 3 hours. The cool sauce will whet your appetite.

Small note

Tamarind is not only a tropical fruit, but also a very important seasoning in Southeast Asian cuisine. It can be paired with either meat or seafood.

Fish sauce is also known as fish sauce, shrimp oil, flavor sauce, etc. It has been used in many Southeast Asian dishes I have made before, so I will not introduce it in detail. Fish sauce is an indispensable flavoring condiment in Thai and Vietnamese dishes. High-quality fish sauce can be purchased on the imported shelves of supermarkets, but in fact, many fish sauces produced by domestic manufacturers taste good and are more reasonably priced. You can buy a bottle (about 500 ml) for 6 or 7 yuan. I often use it to stir-fry pork belly, which is very fragrant.

Eating tomatoes regularly can keep your skin white. You should eat more tomatoes in summer, but remember to peel them to prevent pesticide residues. It is easy to peel tomatoes. Just blanch them for a while and then tear them off gently. Peeled tomatoes are easier to absorb the flavor of the sauce.