Potato and tomato fat beef rolls are prepared in advance: 300g fat beef rolls, one potato, one tomato, one Flammulina velutipes 1 00g garlic, three chopped green onion, Jiang Mo, a small amount of tomato sauce, three cooking spoons, oil consumption 1 spoon, soy sauce1spoon, a small amount of sugar and salt, and a small amount of vegetable oil.
The first step is to put water in the wok, boil it and put in the fat beef roll. Ten seconds later, the fat beef roll is picked up and drained for use. Peel and slice a potato and soak it in clear water, and peel and slice a tomato; Flammulina velutipes100g, pedicled and washed; Then cut the appropriate chopped green onion, Jiang Mo and garlic for later use.
The second step is to make the sauce here: 3 tablespoons tomato sauce+1 tablespoon oil consumption+1 tablespoon soy sauce+appropriate amount of sugar and salt, and mix well. Pour a small amount of vegetable oil into the wok, bring it to a boil, pour in the tomato pieces, stir-fry for about 2 minutes, and stir-fry the tomato pieces until the wok is loose.
Step 3: Then add chopped green onion and Jiang Mo, stir well, then add sauce and potato pieces, stir well. Pour in warm boiled water that has not eaten food, and continue to simmer for 8- 10min, and the soup base can be slightly more. On the one hand, this step is to cook the potato pieces, on the other hand, let the tomato pieces cook the juice to make the soup in the pot taste stronger.
From the fourth step to 8 minutes, pour in garlic, taste the juice, and consider adding salt and sugar to taste as appropriate. Then pour in Flammulina velutipes and cook for one minute. F2minally. Pour in a good fat beef roll and cook for another 2 minutes. Turn off the heat and serve. The fat beef roll is wrapped in sweet and sour tomato juice and tastes very attractive. White rice is on the table, it's time to eat!