Braised mushroom and Taro with wild tomato(ye fan qie shao mo yu )

Braised mushroom and Taro with wild tomato

Introduction:

"Wild tomatoes often grow on the edge of the fields in the mountains. These wild tomatoes are only big in glass and taste much more sour than ordinary tomatoes. Therefore, farmers often use them to make appetizers or boil them into ketchup for cold noodles and cold noodles. The suitable temperature of Pu'er is suitable for the growth of wild tomatoes. Therefore, wild tomatoes are sold every day in the market. They are on the edge of my mother's house There are also some wild tomatoes. Today, my mother picked some and brought them to me. I used them to cook several dishes. "

Production steps:

Step 1: slice the mushroom taro and then cut it into strips.

Step 2: blanch the cut mushroom taro in boiling water to remove the taste of soil alkali.

Step 3: remove the root of wild tomato and wash it in water.

Step 4: chop the onion, ginger and garlic, cut the pepper into sections, and cut the leek into sections for later use.

Step 5: heat up the frying pan, pour in proper amount of cooking oil, add hot pepper and stir fry wild tomato.

Step 6: stir fry wild tomato juice, add onion, ginger and garlic, stir fry until fragrant, then add a spoonful of flour paste, stir fry evenly.

Step 7: add appropriate amount of salt and a little sugar, stir well.

Step 8: add mushrooms and taro and stir fry for a while.

Step 9: stir fry the leek twice, add a little monosodium glutamate and stir fry evenly.

Materials required:

Wild tomato: 200g

Mushroom taro: 400g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Flour paste: right amount

Leek: moderate

MSG: right amount

Precautions: 1. Blanch the mushroom taro in water before cooking to remove the smell of soil alkali. 2. The scientific name of wild tomato is dingqie. In the process of stir frying, it should be stir fried slowly with low heat to let the wild tomato juice naturally. It is not allowed to crush the wild tomato juice with a spoon. So as not to affect the taste of raw eggplant.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ye Fan Qie Shao Mo Yu