1. Wash and slice the prepared tomatoes. Remove the roots of the enoki mushrooms for a short section, then cut into two sections, tear them apart, wash them, and drain the water;
2. Heat the pan, pour the oil, and stir-fry the tomatoes on high heat;
3. Add enoki mushrooms, stir fry, add appropriate amount of water and boil;
4. Add 30 grams of cornstarch to clean water and mix to form a thin paste;
5. Pour the evenly mixed cornstarch paste into a pot of boiling tomatoes and enoki mushrooms, stir, then add an appropriate amount of salt, and boil.
Tips:1. Tomatoes taste better when peeled;
