Tomato and Egg Risotto

Tomato and Egg Risotto

1. Prepare the ingredients.

2. Beat the eggs in a bowl and set aside, peel and dice tomatoes, dice shiitake mushrooms, cut chives into small circles, and put scallion and green onion leaves separately.

3. Add two drops of white vinegar to the egg and beat it up

4. Fry the eggs and set aside

5. Heat oil in another pot, sauté the scallions white

6. Add diced shiitake mushrooms

7. Stir-fried mushrooms soft

8. Diced tomatoes

9. Right amount of salt

10. After frying the soup, put two spoons of tomato sauce

11. Put fried eggs

12. Mix well and add leftover rice

13. Mix well

14. Sprinkle chives rings.

15. Out of the pot.

Tips:

1. Use low heat when frying shiitake mushrooms, otherwise it will paste into the pan.
2. Tomato sauce can enhance the color and flavor. If you don't, you can add more tomatoes and no sauce.