醋漬小番茄

用蘋果醋醃漬過的小番茄，加入兩三種調味料便可作零食

任何超市都能買到的小番茄，一般都會與沙律同吃，甚至作擺盤之用。其實，它可以獨當一面成為單點前菜呢～ 用蘋果醋醃漬過的小番茄，加入兩三種調味料便可作零食，蘋果醋本身亦可直接飲用，兩者一起是非常清新的配搭，在潮濕悶熱的春天最適合不過了！蘋果醋富含果膠、維他命、礦物質及酵素，又如番茄雖入口帶酸，但這些有機酸在體內代謝後便呈鹼性，有助降低膽固醇，清洗消化腸道，排除毒素，極具保健療效。


材料：
小番茄二十粒，米酒或清酒75ml，水200ml，白糖一湯匙，蘋果醋50ml


做法：
1）小番茄沖洗乾淨後，在底部用小刀在表皮輕輕劃上十字切
2）燒熱一鍋水，用有洞的大湯匙分三次放入小番茄燙二十秒左右
3）隨即放入冰水，在水中溫柔地剝走番茄皮
4）倒入酒和水到鍋，用中火煮令酒精揮發，再加白糖
5）放入處理好的小番茄用小火煮三至五分鐘
6）連水倒入大碗稍微放涼，加入蘋果醋待完全冷卻，置於雪櫃醃過夜


小貼士：
a）保持乾淨的情況下，醋漬小番茄最多可冷藏保存三至四天
b）任何種類的醋均適用，根據醋本身的酸度來調整糖的份量
c）在步驟二不要貪快一次放入所有番茄，鍋子裡的水溫會急速下降


Ingredients:
20 Plum tomatoes, 75ml rice wine/sake, 200ml water, 1 tbsp sugar, 50ml apple cider


Method:
1) Wash the plum tomatoes and cut the skin with a cross mark at bottom
2) Boil the water. Place the plum tomatoes by a spoon with wholes into it for about 20 seconds
3) Put them all into ice water immediately. Gently peel off the skin
4) Add the rice wine/sake and water into a pot, and heat it up by medium heat. Add some sugar once the alcohol evaporated
5) Put the tomatoes into the pot and cook them for 3-5 minutes
6) Pour all the ingredients to the container and set them cool. Add the apple cider and place it into the fridge for a night.


Tips:
a) The pickled tomatoes can be refrigerated for 3-4 days
b) All kinds of vinegar are applicable. Adjust the amount of sugar according to your choice of vinegar
c) Do not put all the plum tomatoes into the pot in Step 2, otherwise the temperature of the water will be dropped immediately