Low-fat appetizer, nutritious and healthy, sour and spicy and refreshing
By Blood Gg,
<h2>Royalties</h2>
2 tomatoes
Lactone tofu 1 box
1 handful of enoki mushrooms
Ham half a root
Half a carrot
8 fungus
3 cloves of garlic
2 green onions
Water starch to taste
1 egg
2 coriander
A little oil
A pinch of salt
2 scoops of pepper
Light soy sauce 2 scoops
1 scoop of oyster sauce
1 scoop of balsamic vinegar
Sesame oil 1 scoop
<h2>Practice steps</h2>
1: Pour out the lactone tofu, slice and then cut into strips
2: Cut the fungus, carrots, ham and mushrooms into two pieces
3: Prepare shallots, minced garlic and tomatoes with a cross flower knife
4: Add tomatoes to a boiling water and pour in boiling water for half a minute
5: Peel the tomatoes and cut into cubes
6: Heat the oil and sauté the onion and garlic until fragrant
7: Pour in the diced tomatoes and sauté the tomato juice
8: Add an appropriate amount of water
9: Pour in the mushrooms, shredded fungus, ham and carrot shreds
10: Add salt, pepper, soy sauce and oyster sauce to taste
11. After the water is boiled, add water starch to the water starch several times
12: Pour the stirred egg mixture in a circle, and then stir after molding
13: Serve a spoonful of balsamic vinegar and sesame oil before cooking
14, finally sprinkle with coriander segments, do not like can add green onions, or do not add
<h2>Dietary contraindications to tomatoes</h2>
Cucumber, sweet potato, carrot, crab, shiitake mushroom
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