番茄与西葫芦搭配炒制，成了一道既清爽又营养的家常菜。番茄的酸甜与西葫芦的嫩滑完美融合，做法简便，非常适合家庭日常烹饪。现在就让我来详细介绍一下这道菜的做法。

食材选购

选择食材时一定要小心，番茄要挑颜色鲜艳、形状圆润且饱满的，这种番茄口感鲜美，汁水丰富。用手指轻轻一按，有弹性的最为理想，如果太软可能里面已经变质。西葫芦应选表面平滑、颜色鲜绿有光泽的，且形状要直，粗细一致，分量适宜。太嫩的西葫芦水分太多，吃起来口感不佳；而太老的西葫芦纤维粗糙，会影响食用感受。

前期准备

将番茄和西葫芦浸泡在清水里，放入适量的盐，浸泡大约10分钟，这样可以去除表面的农药和杂质。浸泡后，用流动的水彻底冲洗。接着，在番茄顶部划上十字，放入热水里烫一下，大约1分钟，然后取出，皮就能轻松剥下，再切成大小一致的小块。西葫芦要去掉头尾，切成薄片。同时，准备好压扁的蒜瓣和切碎的葱花。

调料搭配

调料虽小，却对菜肴的风味至关重要。盐作为基本调味品，适量使用能提升食物的鲜美。白糖能中和番茄的酸，使口感更加温和，通常每500克食材搭配5克白糖即可。生抽能增加食物的鲜香，与鸡精同用，能让味道更加丰富，每500克食材用10毫升生抽和3克鸡精即可。

火候控制

先将锅温升起来，放进适量的食用油，等油热到六成，也就是蒜瓣扔进去能立刻起泡的时候，赶紧把蒜瓣放进去，用中小火慢慢炒出香味。接着，把番茄块放进去，改用大火快速地翻炒。等番茄炒出汁水，变得稠稠的，再把西葫芦片加进去。这时候要调小火，翻炒大约3分钟，保证西葫芦既熟透又保持爽脆。

炒制技巧

炒菜时，用锅铲沿锅边轻轻翻动，能让食材受热更均匀。西葫芦片变软后，加些调料，马上快速翻炒，确保调料完全渗透。但要注意别翻动太频繁，以免西葫芦出水太多，变得不脆。通常，食材在锅中翻炒的次数保持在10到15次左右。

装盘技巧

炒好的番茄和西葫芦用铲子盛出，放入事先准备好的盘子中。可以在菜上撒上葱花来装饰，既增色又添美感。还可以根据个人喜好来摆盘，比如在盘子边缘稍微堆放食材，制造出层次感。这样一来，一道色香味俱佳的番茄炒西葫芦就做好了。你做这道菜时还有什么特别的小窍门吗？

Stir-frying tomatoes and zucchini together creates a refreshing and nutritious home-cooked dish. The sweet and sour taste of the tomatoes perfectly blends with the tender and smooth texture of the zucchini. The recipe is simple and is highly suitable for daily home cooking. Now, let me introduce the detailed cooking method of this dish.

Ingredient Selection

When choosing ingredients, one must be careful. For tomatoes, select those that are brightly colored, round, and plump. Such tomatoes have a delicious taste and are rich in juice. Gently press with your finger, and the ones with elasticity are the most ideal. If they are too soft, they may already be spoiled inside. For zucchini, choose those with a smooth surface, bright green color, and a shiny appearance. Also, they should be straight in shape, of consistent thickness, and of an appropriate weight. Zucchini that is too tender has too much water and tastes bad when eaten; while overly mature zucchini has coarse fibers, which will affect the eating experience.

Preparatory Work

Soak the tomatoes and zucchini in clean water, add an appropriate amount of salt, and soak for about 10 minutes. This can remove the pesticides and impurities on the surface. After soaking, thoroughly rinse them with running water. Then, make a cross cut on the top of the tomatoes, put them in hot water and blanch for about 1 minute. After that, take them out, and the skin can be easily peeled off. Then cut the tomatoes into small pieces of uniform size. Remove the ends of the zucchini and cut it into thin slices. At the same time, prepare the flattened garlic cloves and chopped scallions.

Seasoning Matching

Although seasonings are small, they are crucial to the flavor of the dish. Salt, as a basic seasoning, can enhance the deliciousness of the food when used in an appropriate amount. White sugar can neutralize the sourness of the tomatoes and make the taste milder. Generally, 5 grams of white sugar can be paired with every 500 grams of ingredients. Light soy sauce can increase the freshness and aroma of the food. When used together with chicken essence, it can make the taste more rich. Use 10 milliliters of light soy sauce and 3 grams of chicken essence for every 500 grams of ingredients.

Heat Control

First, heat up the pot and add an appropriate amount of cooking oil. When the oil is heated to 60% hot, that is, when a garlic clove is dropped in and it can immediately bubble, quickly put the garlic cloves in and slowly stir-fry them over medium-low heat to release the aroma. Then, put the tomato pieces in and switch to high heat to stir-fry quickly. When the tomatoes release juice and become thick, add the zucchini slices. At this time, turn to low heat and stir-fry for about 3 minutes to ensure that the zucchini is both cooked through and remains crispy.

Stir-frying Techniques

When stir-frying, gently turn the ingredients with a spatula along the edge of the pot, which can make the ingredients heat more evenly. After the zucchini slices become soft, add some seasonings and immediately stir-fry quickly to ensure that the seasonings are fully www.relx10.com absorbed. However, be careful not to turn them too frequently, otherwise the zucchini will release too much water and lose its crispness. Generally, the ingredients should be stir-fried about 10 to 15 times in the pot.

Plating Techniques

Use a spatula to scoop out the stir-fried tomatoes and zucchini and put them into the prepared plate. You can sprinkle some chopped scallions on the dish for decoration, which not only adds color but also beauty. You can also plate the dish according to your personal preference. For example, pile the ingredients slightly along the edge of the plate to create a sense of layering. In this way, a tomato stir-fried with zucchini that has an appealing color, aroma, and taste is ready. Do you have any special tips when making this dish?