Tomato Salad
 |
| Serves 4 |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent
|
56kcal
0.9g
4.1g
4.1g
0.7g
12mg
0.4mg
268IU
0IU
0.05mg
21mg
0.5g
|
|
| Ingredients |
Serves 4 |
Tomatoes
Vinegar
Oil
Dark soy sauce
Beefsteak leaves
|
400g
1 2/3 tablespoons
1 1/3 tablespoons
2 teaspoons
4
|
| １ |
With a fork, thrust the tomatoes at the calyxes and dip them in boiling water for 5 to 6 seconds. Then, immediately soak them in cold water to cool. Dry the surface of the tomatoes and remove the calyxes and skin. Cut them into 1.5 to 2cm cubes. |
| ２ |
Cut the beefsteak leaves into thin strips. Combine the vinegar, oil, soy sauce and half of the beefsteak leaf strips. Add the tomatoes and mix. |
| ３ |
Place ３ in serving dishes and top with the remaining beefsteak leaf strips. |
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