condiments

500g of Pleurotus eryngii

Tomatoes 1

Hangjiao 4 zhi

5 or 6 cloves of garlic

condiments

soybean

5 ml

Red pepper

4, 5

salt

3 grams

chicken essence

1 g

oil

Proper amount

Cultivation of tomato and Pleurotus eryngii

1.

Prepare the ingredients and wash them for later use.

2.

Slice Pleurotus eryngii, dice tomatoes, chop garlic, and cut peppers.

3.

Cool the oil in a hot pan, add dried chilies to test the oil temperature, add minced garlic to stir-fry chilies, add diced tomatoes to stir-fry, add soup, add salt and soy sauce (put half minced garlic out of the pan).

4.

Tomato soup, add Pleurotus eryngii slices and stir fry.

5.

When Pleurotus eryngii becomes soft and the soup is served, add the segments of Hangzhou pepper, and press the segments of Hangzhou pepper into the soup with a shovel to let the spicy taste spread. When the pepper becomes soft and the soup becomes thick, add the remaining minced garlic and chicken essence, stir well and serve.

6.

After cooking, pick out the dried peppers and eat them.

Cooking tips

I fry eggplant, cauliflower and Pleurotus eryngii with tomatoes. I like sour tomatoes and peppers. They are very delicious together. Although my taste is biased, I advocate less salt, less sugar and less oil in cooking, so the amount of salt can be adjusted by myself.