Stewed mushroom with tomato
By CasandraRyan
Ingredients: salt,tomato,Pleurotus eryngii,shallots,olive oil
Recipe Recommendations
- tomato of 2
- Pleurotus eryngii one
- olive oil appropriate amount
- salt appropriate amount
- shallots appropriate amount
- sour and salty
- burn
- ten minutes
- simple
Steps for Stewed mushroom with tomato
1
Prepare raw materials: 2 tomatoes, 1 pleurotus eryngii
2
Wash the tomatoes, remove the stalks and slice them, cut the pleurotus eryngii in the middle and slice them
3
Heat the oil in the pan, add in the tomatoes and stir-fry until the juice comes out
4
Pour in the apricot mushroom and stir fry
5
Add a little water, cover and simmer for two minutes
6
Add some salt, stir-fry well, remove from the pan and plate, sprinkle with some chopped green onion, OK, very appetizingStewed mushroom with tomato Make Tips
1. Stir fry the tomatoes first and then cook them to boil out the sour taste of the tomatoes. They are sour and delicious. 2. Both the tomatoes and the pleurotus eryngii contain water, so just add a little (two tablespoons) to stew. Put too much water and it will become soup.