I've had a cold for a few days. My mouth is always bitter and light. In addition, the weather is getting hotter and hotter. The autumn tiger can't be bothered. I haven't had a good meal these days. Today, I will make an appetizer lunch to comfort myself and finally get rid of the cold. I will also add some energy to make my body stronger. Today, I chose my favorite Flammulina mushroom. With tomatoes, it's boiled. It's sour and sweet. It's very appetizing.. Look at the red look. I thought it was spring festival.
Step1:Prepare material
Step2:Wash and remove the root of Flammulina velutipes. Scald with boiling water for 10 seconds. Remove and drain the water for later use
Step3:Japanese Tofu Zero point five Cm thin slice. Sliced ginger; hot oil from the pot. Stir fry the ginger to make it fragrant, then turn to low heat. Add in Japanese tofu. Fry each side for 23 minutes, then serv
Step4:Reserve the oil, turn to high heat, stir fry the Flammulina mushroom, add salt and mushroom essence to taste, and then dish it out for later use
Step5:Wash the tomato, scald the skin with boiling water, cut into pieces, heat up the oil, add an octagon to the oil, stir fry the tomato, press the tomato into paste with a spatula at the same time, add some ketchup, add sugar, salt and mushroom essence to taste
Step6:Pour the fried tomato sauce into a small casserole. Add the Japanese tofu and Flammulina mushroom. Boil over high heat. Close the lid. Turn to low heat and cook for 5 minutes. Sprinkle the end of coriander. Done.
Cooking tips:Japanese tofu is made of eggs. It always smells fishy when you eat it. So when you fry it, add ginger to remove fishy smell. In addition, when frying, it can also force out part of the water in the tofu. This kind of tender Japanese tofu is not easy to rot when boiling, and tastes good. If you feel the ketchup is a little dry, you can add a little water. It's not easy to paste it when you cook it. There are skills in making delicious dishes.