1. Prepare 7 smallest tomatoes and wash them.
2. Cut off one third and use a spoon to hollow out the eggplant meat in the middle.
3. Heat the oil in a pot, chop and fry the mushrooms until half cooked.
4. Add meat and stir-fry slightly, add appropriate amount of light soy sauce and salt, and stir-fry well off the heat.
5. Fill each small tomato with the meat and spread some dry starch on the surface.
6. Add a proper amount of oil to the pan to heat, and fry the tomato meat until it is slightly golden brown.
7. Turn the other side over and add the right amount of salt and a small amount of sugar in turn.
8. Finally, add about 50 liters of water.
9. Cover tightly and cook the tomatoes to turn off the heat.
10. The finished product is placed on a plate, and an appropriate amount of chopped green onion is placed on it to complete.
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