material

500 grams of tomatoes, 2 eggs, proper amount of flour and a little parsley. Salad oil 75g, sugar 1/2 tablespoons, vinegar 1 3 tablespoons, refined salt monosodium glutamate 1/3 tablespoons, a little shredded onion and ginger, and a proper amount of starch.

working methods

1. Wash tomatoes, cut off stems, and then cut into 0.5 cm thick discs. Sprinkle a little salt and monosodium glutamate on each slice as basic seasoning, pat flour evenly on both sides, dip in egg liquid, drop in medium-cooked oil one by one, fry both sides until golden brown, and pour into a colander.

2. Heat the wok, add a proper amount of base oil, stir-fry the wok with onion and ginger, cook vinegar and add soup, add refined salt, sugar and monosodium glutamate, put the tomatoes in the wok, thicken them with water starch, sprinkle coriander segments with a tablespoon, and pour out the oil, then serve.