Ingredients for Cooking Salad Stuffed Tomatoes
- Tomatoes 4 pieces (large)
- 4 eggs
- Hard cheese 60 grams
- 2 cloves of garlic
- Green onion 1 bunch (medium, weighing about 50 grams)
- Mayonnaise to taste
- Salt to taste
- Table vinegar 9% 2 tablespoons (for eggs)
- Purified water as needed
- Main ingredients: Onion, Tomato, Eggs, Cheese
- Serving 4 servings
- World Cuisine
Kitchen sponge, stewpan, stove, kitchen knife - 2-3 pieces, cutting board - 2-3 pieces, paper kitchen towels, grater, deep bowl, tablespoon, portion plate.
Cooking tomatoes stuffed with salad:
Step 1: Prepare Raw Chicken Eggs.
First, with a soft kitchen sponge, wash raw chicken eggs under trickles of cold running water. This step is necessary so that during the heat treatment the microbes located on the surface of the shell do not penetrate the protein through the opening pores, they can lead to serious viral diseases.
Step 2: cook raw chicken eggs.
Next, put the testicles in a small stewpan, pour water there so that it completely covers them, and add a couple of tablespoons of salt, as well as 9% vinegar. We put everything on medium heat and cook this ingredient hard boiled 10-11 minutes. Then we move the eggs into a deep bowl and completely cool in ice-cold liquid.
Step 3: prepare vegetables and herbs.
Meanwhile, with the help of a kitchen knife, we remove garlic from the peel, and green onions from the roots and thoroughly rinse them with tomatoes. After that, we dry the vegetables with paper kitchen towels, take turns putting them on a cutting board and continue the preparation. We take one tomato in the palm of our hands and cut off the place where the stalk was attached. We do this so that not a small part is removed, but a hat, with an approximate thickness of 1-1.5 centimeters. Although it is possible in a different way, for example, using a special knife for peeling potatoes, to give two halves of a tomato zigzag curves or the shape of a basket, it all depends on your desire. Then, with a teaspoon, select the pulp from the tomatoes without touching the thick walls, and transfer them to a plate.
Next, on a clean board, finely chop the green onion, squeeze the garlic cloves through a press into a small bowl and move on.
Step 4: prepare the cheese and boiled chicken eggs.
We remove the packaging from the hard cheese, carefully cut off the paraffin crust from it and chop the milk product in a clean dish on a fine or medium grater. After that, we clear the cooled eggs from the shell, re-wash them from splinters, dry, send to another board and either chop as the previous product or cut into small cubes up to 1 centimeter in size.
Step 5: prepare a salad for stuffing tomatoes.
Now we put in a deep bowl prepared chicken eggs, hard cheese, garlic and onions, while not forgetting to leave a little greens for decoration. We season these products to taste with salt, mayonnaise and a tablespoon, mix until smooth - the salad is ready, you can proceed to the next, almost final step.
Step 6: bring the tomatoes stuffed with salad.
Helping ourselves with the same teaspoon, fill four large halves of tomatoes with the prepared salad, crush it with the remaining green onions, cover with small tomato hats and serve to the table, if desired.
Step 7: serve the tomatoes stuffed with salad.
Tomatoes stuffed with salad are served immediately after preparation as a snack for the festive or everyday table for breakfast, lunch or dinner. Serve them on dishes specially designed for this purpose or in portions on plates. This meal does not need any additions, it has everything that is needed, and it perfectly diversifies the menu, as well as freshens meat, poultry, fish and even game, so just enjoy it!
Enjoy your meal!
- very often, for more freshness, fresh finely chopped greens of dill, parsley, cilantro, basil or cubes of sweet salad pepper are put in this type of salad. Also, for nourishment, ham, shredded on an average grater, sausages, boiled meat of any kind, canned corn or peas are added to it;
- A good, but not ideal alternative to mayonnaise - sour cream or homemade cream, as well as sour-milk thick yogurt;
- it is better to cook such an appetizer immediately before serving, it cannot be at room temperature for a long time, because its basis is a fresh vegetable, which gives a lot of juice;
- if desired, the dish can be seasoned with black or allspice, ground, from this its aroma and taste will become more saturated.