Sanhuang Tomato [Guangxi Yongfu Specialty]

What is the Three Emperor Tomato? Authentic Guangxi Yongfu specialty: Sanhuang tomato

Content summary:Do you want to know what Sanhuang tomato is? This article is a detailed introduction to the special product ofin Yongfu, Guangxi - Sanhuang Tomatoes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sanhuang Tomatoes. The full text takes about 6 minutes to read, mainly including the basic introduction of Sanhuang Tomatoes and their nutritional value? Tasting and eating methods of Sanhuang tomatoes, etc

Introduction to Sanhuang Tomatoes

Sanhuang Township has a history of planting tomatoes for more than 20 years and is known as the "first market for tomatoes in northern Guangxi" and the "hometown of tomatoes". The annual planting area is now over 20000 acres, making it the largest tomato planting base in northern Guangxi. In recent years, with strong support from the district, city, and county levels, tomatoes in this township have led the green vegetable market and paved the way for farmers to become prosperous. Nowadays, the Three Emperors tomatoes have no worries about farming for women. As the harvest season has just arrived, most of the tomatoes have been purchased by merchants from other places, and farmers have truly achieved employment without leaving the village and sales without leaving the garden

The protected area covers 32 administrative villages (communities) in Sanhuang, Yong'an, and Baishou townships in Yongfu County, Guilin City, Guangxi Zhuang Autonomous Region. The protected area is located at 109 ° 61 ′ 92 ″ -109 ° 88 ′ 27 ″ E longitude and 24 ° 81 ′ 29 ″ -25 ° 28 ′ 81 ″ N. The total area of Sanhuang Tomato Protection Zone is 985 square kilometers, with a protected planting area of 54200 hectares and a protected yield of 325200 tons

Tasting and Eating Methods of Three Emperor Tomatoes

1. Prepare two tomatoes, choose the ones that are red and ripe, wash them clean, and then prepare two eggs

2. Cut the prepared two tomatoes into small pieces (soak them in boiling water for 2 minutes, let the tomatoes roll in the hot water for a while; this can easily remove the outer skin of the tomatoes, and it is very convenient to eat without peeling. Not only does it look good, but it will also be more nutritious)

3. Beat the eggs in a bowl, add an appropriate amount of salt and beat them (you can add a small amount of water, the eggs with water will turn white and eat more oil)

4. Hot pot Cold oil, heat the oil as high as possible, reduce the heat, and then pour the eggs into the oil pan

5. Stir the egg mixture in the pan and stir fry until golden brown (try not to be too crushed, stir fry until golden brown will have a better taste, but there will be some loss of nutrients)

6. Heat the pan and cool the oil, pour the diced tomatoes into the oil pan, and to prevent oil splashing, stir fry on low heat first. If there is juice flowing out, switch to high heat and stir fry

7. When the tomato chunks become soft after stir frying, add salt and vinegar, and you can also add less white sugar

8. Pour the scrambled eggs into the pan and stir fry them back and forth a few times, so that the eggs can fully absorb the juice of the tomatoes