1. Wash and peel the tomatoes one by one.
2. slice.
3. Chop the ginger and slice the garlic.
4. Heat the wok and pour the oil.
5. Add ginger and Chinese pepper, change the heat to a low heat to bring out the fragrance.
6. Add the garlic slices to explode the aroma, discard the ginger and pepper, save the garlic slices.
7. Pour the tomatoes and sauté over medium heat.
8. Turn off the heat after frying the juice.
9. For the electric pressure cooker, wash some Thai rice (this amount is for two bowls of porridge).
10. Add an appropriate amount of water and pour in the fried tomatoes. For the porridge stall, choose soft and waxy flavor.
11. Cook, add some salt to taste. The saltiness depends on the taste.
12. Scoop into the bowl.
13. Finished product.
14. Finished product.
Tips:1. The tomato porridge needs to be fried to produce the juice.
2. I made an appointment at night to make the pan in the morning. It is softer and waxy than direct boiling.
3. Add as much water as you like, and slightly less water if you like it thick.
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