Fried tomatoes with seafood and mushrooms
Ingredients: seafood, mushrooms, tomatoes, celery leaves, peppers, garlic, salt and monosodium glutamate.
operation sequence/order
Prepare the appropriate seafood mushrooms in advance, cut them into hob blocks after washing, and put them on a plate for later use. Note that in the case of using sea mushrooms, you must use fresh seafood mushrooms, which will taste more delicious. Prepare a tomato in advance, put it in a pot and soak it in water. Blanched tomatoes peel easily. Peel the tomatoes and cut them into small pieces for later use. Put some oil in the wok, heat it, add garlic and stir-fry until fragrant. Then put the fresh mushrooms in a wok and stir-fry them evenly for about three minutes, and the fresh mushrooms will give off a little water. Pour the prepared tomatoes into the pot and stir-fry them with seafood mushrooms until the tomatoes are crisp and rotten. At this time, add a proper amount of cold water, not too much water, cover the pot and cook for two or three minutes. When the juice is almost collected, there is no need to collect it too dry. Add the right amount of salt and monosodium glutamate. Sea mushrooms themselves are tender, only need salt and monosodium glutamate, and do not need to put other seasonings. After frying, put the pan on the plate and pour the juice into the plate.