做法
- 番茄切薄片成半月形。放入宽口大碗。
- 沥干冰水浸过的红洋葱。加入番茄中。
- 加入黄瓜片、辣椒末、香菜和莳萝。
- 撒盐;轻轻拌匀。盐能逼出番茄汁,成为酱汁的一部分。
- 淋醋和橄榄油。撒黑胡椒。再次轻拌。
- 静置10分钟使风味融合。室温立即享用,可配抓饭、拉条子或羊肉串。这道菜要在制作的当小时内享用;放久会失去风味。
Common questions
Can 番茄洋葱沙拉 be made ahead?
番茄洋葱沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 番茄洋葱沙拉 spicy?
番茄洋葱沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 番茄洋葱沙拉 vegetarian or gluten-free?
番茄洋葱沙拉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 番茄洋葱沙拉 to make at home?
番茄洋葱沙拉 is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 番茄洋葱沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
番茄洋葱沙拉是乌兹别克的夏日沙拉——塔什干每家抓饭餐厅、每张婚礼桌上都有它。这道菜得名于其鲜锐酸味('achchiq'意为酸辣);醋腌咸番茄洋葱能在浓郁的抓饭后唤醒味蕾。这道菜与乌兹别克夏日饮食紧密相连;冬日则换成胡萝卜与甜菜的厚重沙拉。这道菜传遍中亚,在塔吉克斯坦和土库曼斯坦也以类似名字存在。
