Chinese Food
Braised Flammulina mushroom with tomato
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The hot summer is also the hot time when sweet and sour tomatoes are on the market. My favorite is to buy a bunch of tomatoes and put them in the refrigerator. When it's too hot to bear, just take one. Put it in your mouth. Suck the sweet and sour juice. Savor his crispness in your mouth. Tomatoes are not only sweet and thirst quenching, but also low in calories, rich in vitamin C, lycopene and microelements. It's said that the first thing many people think of is scrambled eggs with tomatoes. I feel that it has become a typical Chinese dish unconsciously. It's said that everyone who studies abroad has a good scrambled eggs with tomatoes. I didn't go abroad to study. Even if I didn't go to Shanghai to study later, I probably didn't have the dish of scrambled tomato and egg in my world. I can't help it. The tomatoes of Guiyang people seem to be either white sugar salad or boiled in sour soup (my family has always been like this anyway). Of course. Now I will do a lot
Cooking ingredients
Cooking Steps
Step1:Preparation of ingredients. Cut off the tail of Flammulina velutipes. Cut the tomato into piece
Step2:Put a little oil in the pot. Put in the tomatoes. Stir fry once and then press with a shovel. Let the tomatoes fry into sauce
Step3:When the tomatoes are fried into sauce, you can add a little water if they are too dry
Step4:Put in the prepared Flammulina mushroom. Quickly stir fry until Flammulina mushroom is ripe. Sprinkle a little salt and oyster sauce and mix well
Step5:Full plat
Cooking tips:Flammulina velutipes is very tender. When cooking, pay attention to observation. When the pot is full of juice, stir fry it quickly to avoid too old taste of stuffed teeth. There are skills in cooking.
