Tomato fishballs, gill mushroom fans
By VicentaLakin
The color is red, the soup is thick, the acid is sweet, the nutrients are low and delicious。
Recipe Recommendations
- tomato one
- Flammulina velutipes 1 handful
- fans 1 handful
- fish ball 1 Pack
- Muyu flower half a pack
- dried shrimp 1 handful
- garlic 2 cloves
- Jiang 2 tablets
- Haorenjia Sunshine Tomato Hotpot Base
- Taste Damei's best cooking wine 1 scoop
- June Fresh Light Salt Soy Sauce 2 tablespoons
- salt half a spoonful
- salty and sweet
- stewed
- half an hour
- ordinary
Steps for Tomato fishballs, gill mushroom fans
1
Tomato slices。
2
The golden mushrooms go to the root, they're made into little ones, salt water immersed for 15 minutes, clean up the spare。
3
Fans flush。
4
The dry shrimp is warm enough to bubble for 20 minutes, extract controlled water, and the water of the shrimp is not to fall, and it is to be used later。
5
Scratch。
6
Pour oil in the casserole, scrawny garlic, shrimp, a spoonful of wine, scoffing。
7
Put it in tomatoes, add two spoons of soy sauce and make tomatoes out of juice。
8
A ketchup pan, no ketchup, a minute or two。
9
In turn, they lay golden needles, shrimp balls, woodfish flowers. Add a sufficient amount of water, half a spoon of salt, an increase in taste retrofitting and 10 minutes of stew。
10
Add fans, cook soft。
11
Put flowers on the table。
12
The soup is bright and thick, the sour and sweet, and the smell of luminous tomatoes opens the appetite。