Home-made Tomato Pot
1.
Prepare the required ingredients and wash all the ingredients. You can also prepare the corresponding ingredients according to your own preferences; (I first thought that there was no onion in the refrigerator, but when I was ready to start cooking, the onion came out again, so there is no difference in the picture misunderstanding)
2.
Chop the tomatoes and onions. If you don’t like the skin, you can use a cross knife. Blanch it with boiling water for a while, peel off the skin and chop it. If you have a cooking machine at home, you can directly puree them and then cut the konjac tofu. Cut the shiitake mushrooms into thin slices with a flower knife, or cut into thin slices for easy flavor, then chop the garlic for later use;
3.
Start the pan, pour in the right amount of cooking oil, add the minced garlic and stir-fry the oil after the oil is hot, then pour in the chopped tomatoes and onion, add 1 tablespoon of edible salt, and then the tomatoes until the sand is juiced; Tip: add salt at this time Can make the tomatoes fry the sand faster. Note: The sweetness of onions can better neutralize the sourness of tomatoes and make the soup more flavorful;
4.
Then pour in appropriate amount of water, add konjac slices, shiitake mushrooms, kelp and enoki mushrooms, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of tomato sauce, 1 tablespoon of white sugar, and simmer for about 5 minutes; Note: Add tomato sauce, The color of the soup looks better and the taste is stronger;
5.
Then while the soup is boiling in the pot, knock in the eggs, put in the mutton rolls, and continue to cook for about 3 minutes; Note: If you don't like soft-boiled eggs, cook for a while;
6.
Finally, add an appropriate amount of salt, stir evenly, and add the lettuce; Note: Lettuce is very easy to cook, and it can be cooked after it is basically put in, so there is no need to overheat it to avoid yellowing;
