June 23, 2018
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【夏日開胃菜DIY】暑假請客或自己食都非常開胃有助消化！
美食DIY！四式開胃番茄漬
番茄，味甘酸，性寒，具生津止渴、健胃消食的功效，酸酸甜甜的味道實在適合夏天食用，尤其食慾不振時！車厘茄平常多作沙律生食，又或是用來作辦公室健康零食亦可以。下次不妨多買一些用來醃漬，存放在雪櫃內，成為隨時可加餸的開胃常備菜。當然涼拌菜始終為生冷，不宜經常食用，偶爾在夏日炎炎中來開開胃也是不錯的！
・話梅漬車厘茄・
材料：車厘茄15粒、甜話梅5粒、蜂蜜適量
做法：
1. 密封玻璃瓶加入熱水至半滿，加入甜話梅浸至水涼。
2. 煮滾一鍋水，車厘茄表面用刀輕力?十字，放入熱水中灼10秒，撈起瀝乾去皮。
3. 將車厘茄加入話梅水中，加入蜂蜜拌勻，放在雪櫃冷藏過夜即可。
・果醋漬車厘茄・
材料：車厘茄15粒、果醋5湯匙、蜂蜜適量
做法：
1. 煮滾一小鍋水，車厘茄表面用刀輕力?十字，放入熱水中灼10秒，撈起瀝乾去皮。
2. 密封玻璃瓶中加入車厘茄、果醋及蜂蜜拌勻，放在雪櫃冷藏過夜即可。
・泰式魚露漬車厘茄・
材料：車厘茄15粒、泰國魚露2湯匙、米醋3湯匙、砂糖半茶匙、指天椒(切碎)少許
做法：
1. 煮滾一鍋水，車厘茄表面用刀輕力?十字，放入熱水中灼10秒，撈起瀝乾去皮。
2. 密封玻璃瓶中加入車厘茄、魚露、米醋、砂糖及指天椒拌勻，放在雪櫃冷藏過夜即可。
・紅酒醋漬車厘茄・
材料：車厘茄15粒、蒜頭(切碎)3瓣、迷迭香一小束、紅酒醋5湯匙、橄欖油2湯匙、黑胡椒少許、鹽少許
做法：
1. 煮滾一鍋水，車厘茄表面用刀輕力?十字，放入熱水中灼10秒，撈起瀝乾去皮。
2. 密封玻璃瓶中加入車厘茄、紅酒醋、橄欖油、蒜頭、迷迭香、黑胡椒及鹽拌勻，放在雪櫃冷藏過夜即可。
小貼士：
－ 密封玻璃瓶請先在沸水中煮5分鐘消毒，晾乾後才使用。
－ 食譜中的液體必須蓋過所有車厘茄才不易發霉
－ 醃漬後建議於兩星期內食用
Four delicious appetizing cherry tomato dishes
Tomatoes are sweet and sour, cold in nature, can promote fluid production to relieve thirst, strengthen the stomach to aid digestion. This sweet and sour flavor is perfect for the summer especially when you’ve lost your appetite! Cherry tomatoes are usually mixed into salads or can be a great snack to have in the office. Next time you can buy more and pickle them ahead of time. They will make a great handy and healthy snack! But since it is still cold and raw, don’t over consume and just have them occasionally in the summer to stimulate your appetite!
Dried sweet plum pickled cherry tomatoes
Ingredients: 15 cherry tomatoes, 5 dried sweet plum, honey to taste
Preparation:
1. Fill half of sealable glass jar with hot water and soak the dried sweet plums until the water cools.
2. Boil water in a pot and gently cut a cross on the surface of the cherry tomatoes. Blanch them for about 10 seconds in the boiling water and then remove the skin.
3. Add in the cherry tomatoes into the dried sweet plum water and mix in honey. Store overnight in fridge.
Fruit vinegar pickled cherry tomatoes
Ingredients: 15 cherry tomatoes, 5 tablespoon fruit vinegar, honey to taste
Preparation:
1. Boil water in a pot and gently cut a cross on the surface of the cherry tomatoes. Blanch them for about 10 seconds in the boiling water and then remove the skin.
2. In a sealable glass jar, add in cherry tomatoes, fruit vinegar and honey and mix well. Store overnight in fridge.
Thai fish sauce pickled cherry tomatoes
Ingredients: 15 cherry tomatoes, 2 tablespoon of Thai fish sauce, 3 tablespoon of rice vinegar, half teaspoon of granulated sugar, small amounts of finger pepper (diced)
Preparation:
1. Boil water in a pot and gently cut a cross on the surface of the cherry tomatoes. Blanch them for about 10 seconds in the boiling water and then remove the skin.
2. In a sealable glass jar, add in cherry tomatoes, fish sauce, rice vinegar, sugar and finger pepper and mix well. Store overnight in fridge.
Red wine vinegar pickled cherry tomatoes
Ingredients: 15 cherry tomatoes, 3 cloves of garlic (diced), 1 small sprig of rosemary, 5 tablespoon of red wine vinegar, 2 tablespoon of olive oil, salt and black pepper to taste
Preparation:
1. Boil water in a pot and gently cut a cross on the surface of the cherry tomatoes. Blanch them for about 10 seconds in the boiling water and then remove the skin.
2. In a sealable glass jar, add in cherry tomatoes, red wine vinegar, olive oil, garlic, rosemary, salt and pepper and mix well. Store overnight in fridge.
Tips:
– sterilize your sealable glass jar in boiling water for 5 minutes. Use after air dry.
– all the liquids in each recipe should cover the cherry tomatoes fully to prevent molding.
– consume the pickled cherry tomatoes within two weeks.
