The stuffed tomatoes are whole, the meat is soft and sweet, the wood ear mushrooms are crunchy, the sauce is smooth and red, and the taste is just right. This dish is easy to please the taste buds of children and the elderly in the changing seasons.
Ingredients (7)
300 gr minced pork shoulder
7 - 8 ripe tomatoes
1 - 2 wood ear mushrooms
1 handful of green onions
1 shallot
Spices: Fish sauce, salt, pepper
Lard
How to make
Select and prepare tomatoes: Choose round, even tomatoes, with thick, shiny skin, natural red color, fresh buds, attached to the body of the fruit. Remove the stem of the tomatoes, wash them, cut a small slice on top, use a small spoon to scoop out and take out the tomato pulp to make the sauce.
Prepare other ingredients: Wash the green onions, chop them. Peel the shallots, chop them. Soak the wood ear mushrooms until they bloom, wash them, and chop them. Familiar spices include fish sauce, salt, pepper, MSG (optional).
Select and marinate meat: Chop or grind the lean shoulder meat and put it in a large bowl, add wood ear mushrooms, shallots, and green onions and mix well. Season with a little seasoning: 1 teaspoon of fish sauce, 1 teaspoon of pepper, 1/3 teaspoon of MSG (optional), mix well and marinate for about 15 minutes to absorb the flavor.
Stuff the meat into the tomato: Use a clean towel or paper towel to dry the inside of the tomato so that the stuffing does not come off. Or lightly coat the inside of the tomato with crispy fried flour or flour. Use a spoon to scoop out enough meat and wood ear mushroom stuffing, roll it into a ball and stuff it into the tomato. Gently rub the stuffing to stick to the tomato. Do this until finished.
Cook the stuffed tomatoes and coat them with sauce: Depending on your taste and conditions, you can cook the stuffed tomatoes in many ways such as frying them over low heat or putting them in an air fryer or oven. Finely chop the tomato pulp. Fry the shallots, add the chopped tomatoes, season with a little salt to soften quickly, add water and continue to cook until slightly thick. If you like it smoother, puree it. Add the fried stuffed tomatoes to the tomato sauce, simmer over low heat for a few minutes to absorb the flavor. Season to taste, sprinkle with some green onions and it's done. Turn off the stove, scoop out the stuffed tomatoes and enjoy hot.
Requirements for the finished product: The stuffed tomatoes keep their eye-catching fruit. When eaten, the meat is soft and sweet, the wood ear mushrooms are crunchy, the tomato sauce is smooth and bright red. This dish is easy to please the taste buds of children and the elderly in the changing seasons.
Note
According to the ancient cookbook "The Vi Tan Bien" 1925, tomatoes are neutral, moisten the lungs, and calm the stomach. Many dishes can be made from tomatoes such as cooking vinegar, cooking fish, meat, and making jam.
When stuffing the meat into the tomatoes, you should put in the right amount, do not stuff too much because when cooking, the filling will expand and easily burst, making it unsightly.
Depending on taste, the stuffed tomatoes can be fried, grilled or air-fried to cook. If you want the tomato sauce to be thicker, some families mix a little tapioca starch with water and then add it.
Depending on your preference, you can add carrots, wood ear mushrooms, shiitake mushrooms, and a little vermicelli to the filling for richness. You should use lean shoulder meat with little fat to help the dish not be dry.
FAQs
What are the best tomatoes for stuffing?
The best tomatoes for stuffing have thick walls that hold their shape when hollowed out. Look for large, firm beefsteak or Roma tomatoes. Ensure they are ripe but still firm. Overripe tomatoes will become too soft when cooked.
How do you keep the stuffing from falling out?
Lightly coat the tomato interior with flour or crispy fried flour bits before stuffing to create a barrier. When filling tomatoes, use a light hand and don't overstuff. The filling will expand slightly during cooking.
Can you bake stuffed tomatoes?
Yes, baking is a healthy cooking method for stuffed tomatoes. Place filled tomato shells in a baking dish and bake at 375°F for 30-40 minutes, until the filling reaches 165°F. Basting tomatoes with oil or sauce prevents drying out.
What goes well with stuffed tomatoes?
Stuffed tomatoes pair nicely with rice, pasta, or crusty bread to soak up the tasty sauce. Simple green salads or roasted vegetables also complement the sweet, savory tomatoes. Grated parmesan or crumbled feta can be sprinkled on top.
