Ingredients
10 g bread crumbs, 25 g tomato.
Seasonings
Cooked celery, minced, to taste, and 8 ml (about 1/2 tablespoon) of peanut oil.
Instructions
1. Blanch the tomatoes in boiling water, peel off the skins, and slice thinly; toast the breadcrumbs in a skillet until golden brown and set aside.
2. Heat peanut oil in a skillet over medium heat, pan-fry the tomato slices until both sides are cooked through, transfer to a small plate, coat evenly with breadcrumbs, and sprinkle with cooked celery bits before serving.