A fried green tomato
By VicentaLakin
From time to time, the director will take me to the American Buffet store in Carrollton, called GreenMato, where the cash collection and management seem to be Korean, but where the food is American, where there are two foods of my heart, one of which is fried green tomatoes, the other is sour corn, the green tomato tastes sour, which, when you eat too much meat, you wake up your stomach, help you digest, sprays black pepper powder and salt, which is delicious, and then chismore corn, which is basically in the American Buffet store, but where the corn tastes is different from others, light yellow, special Q., which is a bit like tung, a little stale, and a little bit sticky, which is not very expensive, but as long as you like it, it's enough, so I've been trying to do it, and there are just a few uncooked tomatoes in the front of the frothing field, and then I've them for food. With regard to fried fish at home, I've been exploring how to mix low-stamped and pyrotechnic powders with powdered powder, which is more complete and complete, but not thin, if it's fried with ordinary flour, and if it's fried with corn starch, it's easy to slag the shell, it's attached to the surface of the food, and it's not thick, and if it's corn flour, which is used by Americans to make corncake, it's not obscurous, so I'm trying to mix it with low-weathered and corn starch, which is the equivalent of powder 1: corn starch, which can be attached to the surface of the fried material, which can also be tougher and smoother, with thicker paste, and with egg fluid。
Recipe Recommendations
- green tomatoes of 3
- low-gluten flour 2 tablespoons
- corn starch 6 tablespoons
- salt appropriate amount
- sour and salty
- fried
- an hour
- ordinary
Steps for A fried green tomato
1
Cleaning of tomatoes and drying of water
2
To cut tomatoes into about 5 mm thick slices
3
In order to avoid acidity, bubble with salt water and dry water with cloth or paper
4
(b) Use a bowl with low-banded flour mixed with maize starch, with appropriate quantities of water, mixed in one direction, torn to pieces, not too thin, dense enough to hang the surface of the food, and covered with tomatoes
5
The boiler starts slowly, the oil pours into the pot, the oil is a little hot and the covered tomatoes are slowly pouring into the pot with a key, and when it enters, it is not ready to flip until the paste is condensed and it becomes light yellow, and again, when the other side explodes to condensate, then it flips down, so that it reaches light yellow and yellow on both sides, and it is not too old for fire。A fried green tomato Make Tips
1. Green tomatoes are relatively firm and easy to fry after slicing;
2. Soaking in salt water can reduce some acidity;
3. The batter should not be too thin, otherwise it won't coat the tomato surface;
4. The heat should not be too high, to prevent the surface from burning;
5. Sprinkle with seasoned salt or pepper salt when eating, as it greatly enhances the flavor;
6. This dish is also suitable for vegetarians.