Suddenly I went to the bookstore with the sun rising, and there was a book titled'Chicken's 50 Shadows' in the novel corner. It is written on the cover that it is a parody of the world's hit erotic novel '50 Shadows of Gray'. Whenever the metaphorical sexiness of the sexy chef and young lady is unfolding, one chicken dish is completed. It's a funny mixed genre book. It is said that there have been many parody books in the United States since '50 Shades of Gray'. There have been various attempts such as '50 shades of kale' in the cooking category, but this book is said to be the most successful. A new translation has been published in Korea.
The recipe is quite light compared to the light content that hesitates whether it should be funny or funny. It is a dish that can be made with chicken, a material that embraces all tastes like a drawing paper because of its light properties. But wait here. In that regard, it is correct that the '50 shadows of tomato' must have appeared before the '50 shadows of chicken'. Are chickens common or tomatoes common? The chicken shings are also enormous, but I dare argue that there will probably be a tomato with several clusters on one stem.
Tomatoes are everywhere. Tomatoes grow on any continent and are useful in any food culture. The definition of a tomato as a vegetable and a common sense quiz is solid, but it doesn't really matter whether it is a fruit or a vegetable. There is also a secret that a trader who traveled to and from the United States long ago hardened into a vegetable as a result of writing it down as a vegetable in order to apply more favorable tariffs. Let's define it as an all-round ingredient that is eaten like a fruit raw and used like a vegetable when cooked with cooking ingredients.
No taste, no nutrition, no recipe
Tomatoes of the red ripe ripe varieties of Marcia are more than kelp. It is rich in glutamic acid. In addition to vitamin C and vitamin E, it is rich in lycopene, a powerful antioxidant. Lycopene is absorbed by the body more when it meets oil.
Numerical data on how much to eat will have a noticeable effect on nutritional benefits are hard to find. Let's eat hard first. At least the taste is very good. Reliably, research on how to eat tomatoes deliciously anywhere in the five oceans and six major states has been completed.
Summer is finally approaching. The tomato is deliciously fresh. Tomatoes have also become a living crop that comes out all year long. But if you've grown tomatoes in the garden, you know. Seasonal tomatoes from June to July, grown on both the earth and the sun, are grown in fine greenhouses and are not put on house tomatoes that are truly contained in plastic boxes. It has a rich taste that cannot be expressed in one word, such as sweet, soda, salty.
But even if it decays, it's Junchi. In preparation for the tomato season, we prepared '50 different shadows of tomatoes'. However, it's not like'chicken's shadow up to 50'.
Cold tomato with sweet and sour taste
The tomato in memory is overwhelmed by the sugar tomato (1) that my mom cut out on a summer day. The red fruit, chilled in the refrigerator, lay quietly in the size of a bite. If the white sugar wasn't sprayed, it was sad enough to drain tears. Tomato juice that came out of the scent was met with sugar to achieve Hwaryong. Fururu, the taste of tomato snacks has always ended with strong sugar water. The juice on the plate was sweet and cool.
It was also juice (2) in the middle of the day. Grind the stone on a steel plate or grind it in a mixer to produce a concentrated liquid. Adding a spoonful of sugar or scented honey to it will quench your old thirst. The V8 tomato juice cans (3), which were only sold at the'American store' at one time, had a stronger salty and savory taste than sweetness, so they were more like cooking than juice. Ho-ho-ho was sharply divided. It is now officially imported, but it seems to have been possible thanks to the loyalty of old fans.
In fact, the most delicious thing is when you cut a whole tomato and bite it (4). As soon as the tooth passes through the thin, flaky skin, the abundant juicy juice comes out. If you want the tomato itself to be delicious, that is, the smell of fresh soil, and the complex taste like being melted in the sun, it must be the seasonal, noji, and mature tomatoes mentioned above. Tomatoes that are out of season, and red tomatoes that are red during the distribution before they are cooked, are definitely warm.
This is done by sprinkling salt on the bite-sized tomatoes and sprinkling and mixing the good olive oil with fruity scent. It is the simplest tomato salad (5). When different ingredients are added to this simple method, they become salads of different names. The sliced tomato and fresh mozzarella cheese (previously made of buffalo milk!) are layered and sprinkled with salt, olive oil and balsamic vinegar to complete the caprese salad (6).
Tomatoes, or ricotta cheese (or feta cheese) sliced to a size similar to a colored cherry tomato, or tofu, is also a salad. Ricotta cheese tomato salad (7), tomato tofu salad (8). Soy sauce also goes well with dressing instead of salt or balsamic vinegar.
Salsa sauce (9) in South American foods such as tacos, burritos, and enchiladas is a salad as it is in terms of ingredients and recipe. Finely chopped tomatoes, onions, red paprika or bell pepper with coriander and lime juice.
A rough, super-grain quinoa also goes well with tomatoes. Mix finely chopped tomatoes with paprika, sprout vegetables, and onions, and place on cooked quinoa. Tomato Quinoa Salad (10). At this time, if you change the outside and the inside and put other ingredients in the dug out tomato, it becomes a tomato cup salad with a pleasant eye.
The combination that is safer than Quinoa is actually pasta. You can also make salad cold tomato cold pasta (11) by boiling a good bite of pasta, such as penne or fusilli. Conquiliers (shell-shaped short pasta), parfales (butter-tie short pasta), orquite (ear-shaped short pasta), or small pasta such as macaroni will fit into the dugout tomatoes. . If you're making tomato cup cold pasta, it's enough to put just one short pasta in basil pesto rather than a variety of vegetables.
If you make an application menu with Middle Eastern pasta and couscous of grain shape and size, it is better to apply it to quinoa recipes than pasta. The name is tomato couscous salad (12).
Tomato is any cooking ingredient
In addition to salads and pasta, cold tomato dishes are also available. Tomato gazpacho (13). It's a cold tomato soup. Grate the tomatoes gently with lemon juice, salt, and pepper without lumps, and place them in a concave bowl to surround the olive oil once. Paprika, onion, cucumber, celery, and other vegetables that have a richer taste can be added to your preference or not.
The hot tomato soup (14) is more familiar with the name of the'witch' soup' among the diets of the land. However, the actual tomato soup may look more like fat food. More ingredients such as cabbage, beans and meat can be added. Chop those fats and boil them thoroughly. Tomato cream soup (15) that has softened the intense red color with cream is added with a savory cream, and there is a difference in adding subsidiary materials. Bouyaves (16), a French Provencal dish, is also close to the soup. Crab, shrimp, and squid are boiled with sea, various vegetables, and tomatoes.
One of the tools for eating tomatoes is the oven. If you grind tomatoes and garlic and apply salty salt on a thinly sliced baguette, then bake it as it becomes a delicious tomato toast and pancon tomato (17). Grilled eggplant tomatoes (18) are also delicious. Stir the eggplant over a long distance, top with the ground tomatoes and cheese and bake in the oven.
If you slice the tomatoes moderately and bake them to dry enough, they will look like sundried tomatoes (19). However, the best is a real sun-dried tomato that is dried savoryly in bright sunlight. Even with the same tomato paste 20, sundried tomato paste is much richer.
If you put the boiled tomato sauce and meat or boiled beans in the dug tomato and grill the cheese on top, you can make a delicious tomato oven roast (21) with a foul level. Eggplants, zucchini and other vegetables in the refrigerator are all sliced out, or sliced into bite-size slices, poured with tomato sauce, and topped with cheese and baked in the oven to become ratatouille (22).
Intense presence, tomato sauce
Now that the tomato sauce story is out, the flow is even faster. Tomatoes, onions, garlic, carrots, celery, some herbs, and ground beef are bolognese sauce (23). Ragu sauce is this kind. Instead of releasing the ground meat into the sauce, put them together and put the sauce, then it becomes a tomato sauce meatball (24) or a tomato sauce hamburger steak. If ham enters instead of beef, it becomes a Neapolitan sauce (25). What if neither beef nor ham goes in? Marinara sauce (26). Adding a spicy flavor with red pepper is called Arabian Sauce (27). When the cream is mixed, it becomes a rosy sauce 28 with a soft pink color.
There are many names and they are unfamiliar, but the main point is simple. Boil the tomatoes, but it's just the taste of each. The principles are the same, so you only need to know this properly. The key is to fry the ingredients in tomato sauce over high heat and boil for a long time under low heat. Of course, it's worth the effort.
Tomato sauce extends to anywhere. Tomato sauce pasta (29) has no limit. It depends on what kind of sauce and ingredients you enter. Instead, ravioli (30) with tomato sauce and cheese tightly packed in dumplings, or lasagna (31) with laminar piles of pasta and tomato sauce and a head with cheese, is characteristically paired.
When tomato sauce is transferred to another country, it has another name. In the Middle East, put a few eggs in the middle of a spicy tomato sauce and boil it. It is called Yosuka (32). In Hungary, it becomes goulash (33). It's more like a soup or stew than a sauce. If you add a lot of meat and beans and add a spicy flavor, it can also become an American chili. When you meet a Japanese curry or Indian curry, it may become tomato curry or tomato curry (34). Even if it is boiled just like regular curry, the rich flavor is deeper.
If you remove the curry (or curry) from the tomato curry, that is the tomato stew (35). The principle is the same as when boiling bolognese sauce. Instead of ground meat, just fill in a bite-sized piece of meat and vegetables. Instead of lean meat, ribs go in, and if you take less moisture, you will get tomato rib steamed (36). Instead of ribs, beef (calf if it's a king) and a shank bone or tail are added to make a nice Italian dish. It is Osobuko (37). If you use a beehive or a sheep's head, it becomes a tripa (38), but even if a crucible, tendon or giblet enters together, it does not produce a large mask. Tomato ribs, Osobuko, and tripa are perfect for serving with couscous, quinoa, or polenta.
The infinite use of tomato sauce has not ended. Spread tomato sauce on a flour dough that has been revived with the magic of gluten and put cheese on it to bake in the strong radiant heat of the oven. It's pizza. Margherita pizza (39), which has nothing other than fresh mozzarella cheese, basil leaves, and tomato sauce, is a kind to enjoy the aroma of tomato. In Italy, there are many other pizzas in the country, but American pepperoni pizza (40) is a great food if you don't insist on pure blood. The savory blend of savory pepperoni and tomato sauce makes it possible to find an order phone number starting with '1588' today.
Sometimes you want to order a hamburger set rather than a pizza. Perhaps it is because the tomato ketchup (42) that comes with the savory fries rather than the tomato in the thick hamburger (41) is missed. If commercial ketchup suddenly feels sweet, it is not an illusion but a reality. Commercially available tomato ketchup contains more sugar than expected. It is too sweet. In addition to the sweetness, let's make ketchup, a food with many flavors, at home. Add ripe tomatoes, onions, sugar or honey, salt, vinegar, basil and herbs to a boil. Simpler and easier than you think. It's just a matter of time. You just need to boil it for a long time until the chopped tomatoes and onions melt and disappear, and you can't call it a liquid.
Fantastic blend of eggs and tomatoes
There is also a recipe for quick roasting if it is difficult to simmer. When you fry tomatoes, the egg goes well. The representative one is a frittata (43). Anything you want to add, such as tomatoes, spinach, and all kinds of vegetables, cheese, ham, and pasta, is mixed with eggs and baked in a pan.
Tomato and onion are finely chopped and drained to remove moisture, which is a typical tomato omelet (44). Roll over the omelette, or mix it up quickly when it fails. It can be transformed into a tomato scrambled egg (45). It looks like western food, but there are stir-fried tomato eggs in Chinese food.
It is delicious to eat the tomato scrambled egg or tomato egg stir-fried softly before the egg is cooked. Stir fry until the moisture is gone, making it soft. In such a case, you can stir-fry it with oily cold rice and turn it into tomato egg fried rice. If you have rice, you also need a side dish. Tomato pickles (46) dipped in candle water with less sweetness than cucumber pickles are suitable. Tomato pickled kimchi (47), which has a strong acidity like pickle, also has a cool taste with a sweet aroma.
Tomato ramen (48) is perfect when you think of ramen in the middle of the night. When the tomato enters, the flavor of ramen ramen becomes refreshing. It's a taste that's hard to imagine until you try it, but it's a common example in Southeast Asia that tomatoes are added to hot noodle dishes. Tomato rice noodles (49) are particularly tasty. There is still nothing to add if you slice the green tomatoes and add the fried green tomatoes (50) fried with a fries.
There is a tomato suitable for cooking
Sorry for seasonal tomatoes, but imported canned products are suitable for tomato dishes. Because the tomato type is different. Tomatoes are largely divided into two categories. It is a red tomato for heating and a raw tomato that has a pink color even when ripe.
The tomato for heating has a thick skin and features a red color like ruby, but it is not distributed in Korea. The difference in taste is also great, but the content of nutrients is significantly higher than that of raw food. Tomatoes for raw food are suitable for eating or juice like fruits, but even when boiled thoroughly, it lacks the unique richness or rich taste, which is a pity.
Instead, there are a variety of canned products made in the Mediterranean coastal regions that love tomatoes such as Italy and Spain. Tomato cans are harvested when they are best cooked, peeled off as soon as possible, soaked in tomato puree (three-fold concentrated tomato), sealed, and heat sterilized. Although exported, this purpose is not for export. It's a storage method designed to eat field-grown tomatoes for the whole year, not just in the summer, but all year round, that is, for their own food. Tomato cans are largely divided into whole tomatoes (hole whole) and small dice slices (diced), which can be selected according to the purpose. In addition to the two types, there are also mashed and ground.
If you can't give up the freshness of fresh tomatoes, the salty tomatoes or cherry tomatoes are more delicious and are useful for cooking. At this time, the can product is used as the base, but fresh taste can be added by adding raw tomatoes immediately before cooking is completed.
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