From the outside, the color is bright red and attractive, but after the entrance, it is dried, fresh and sweet outside, and crisp inside. In hot summer, this dish tastes fresh and reasonable.

Materials:

Ingredients: 300g of red tomatoes, 200g of Pleurotus eryngii, and 0/00g of fried walnuts/kloc.

Seasoning: Material A (champagne 10g, honey 10g, maltose 5g), Italian gel tablet 1g, salad dressing 20g, and appropriate amount of salad oil.

Production method:

1. Melt the Italian gel sheet in hot water. Add material a and stir evenly for later use.

2. Wash the tomatoes, cut them from the top 1/4, dig out the pulp with a small round spoon to make a tomato cup, and hang the prepared concentrated champagne sauce in it.

3. Wash Pleurotus eryngii, cut it into thin slices, fry it in an oil pan, and remove the new oil for later use.

4. Take a papered bag and put the salad dressing in a tomato cup, then brew the fried Pleurotus eryngii, put it on a plate, and finally decorate it with small lotus leaves and fried walnuts.

Production key:

Champagne juice should not be too thin, but rather strong.