Dai Tomato Nami
Overview
People who have never tasted Dai food must think that Nanmi is a dish, but in fact, Nanmi is not a dish. Nanmi is a Dai word that can be translated as pickles. It is actually a dipping sauce used by Dai people to make dipping dishes. According to the different materials for making Nanmi, Nanmi is divided into many types: Nanmipa (green vegetable sauce), Nanmi Makman (tomato sauce), Nanmiah (sesame paste), Nanmi Tuoling (peanut butter), Nanmi Nuo (sour bamboo shoot sauce), Nanmi Buha (crab sauce), etc. Among them, vegetable sauce and tomato sauce are the most popular. Nanmi can be used to dip vegetables or meat slices. You can use it to dip whatever you like. All kinds of vegetables should be washed, blanched, and dipped in sweet and sour noodles. They are simple, nutritious, healthy, delicious, and appetizing. I saw a tamarillo seller on the street today and quickly bought a few to make at home. The tamarillos are more acidic than ordinary tomatoes. The fruit is rich in pectin, vitamins and iron. It is the best material for making tomato tamales.
Tags
Ingredients
Steps
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Place the tamarillos on the fire and cook slowly until the tamarillos become soft and crack.
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Turn frequently when cooking to allow the tomatoes to cook evenly.
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After the tamarillos are cooked, let them cool slightly, then peel off the skin and set aside.
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Finely chop wild coriander, dice millet and garlic into small pieces.
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Put the chopped millet and garlic into a garlic mortar, add an appropriate amount of salt and mash until pureed.
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Add tamarillos and mash into puree.
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Add wild coriander and mix well.
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Put the mashed tomatoes into a small bowl, add a small spoon of sugar and a little MSG.
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Add a tablespoon of fish sauce and a pinch of pepper and mix well.
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Squeeze in the lemon juice and mix well. I paired it with some vegetables I have at home. Blanch the broccoli and cauliflower, and just wash the cucumbers and carrots.
