8 tomatoes

A quarter of Pleurotus eryngii

50 grams of white wine

50 grams of sugar

Some small walnuts

thousand island

How to make tomato crisp mushroom walnut salad?

Get all the materials ready

Cut the top of the small tomato and dig out the seeds and sacs inside. Slice Pleurotus eryngii

Fried Pleurotus eryngii slices.

Deep-fried to deep yellow, it will become crisp and fragrant.

Filter the fried Pleurotus eryngii for later use.

Squeeze the salad dressing into the hollowed-out tomatoes.

And put crispy mushrooms in small tomatoes, which will be delicious if there are too many.

Put the sugar in the jar.

Add white wine and cook until it bubbles and turns into syrup.

Sprinkle the syrup on the plate while it is hot.

Put the small tomatoes on the plate one by one and coat them with syrup. After cooling, the drawing will be brittle, and the mouth at the bottom of the small tomato will be sealed, so that the salad dressing will not flow down.