Tomato Stewed Sweet Potato Flour

Name: Tomato Stewed Sweet Potato Flour
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Sweet potato flour; 150g tomato; 100g pea; Some oil; Some salt; Some Sugar; Some MSG; Some shallot; Some Shiitake Mushrooms; Some ginger

by Er Dong Ye

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This sweet potato flour is made of sweet potato flour, a specialty of Datong, Shanxi, which is very chewy. It is eaten with tomato stew, with some peas and shiitake mushrooms. The dishes are low in oil and fat, taste sour and sweet, appetizing and relieving greasiness, detoxification and beauty. The red, green, white and black colors look good and can enhance appetite. Bring a little bit of soup, it’s good to serve, and you don’t have to worry about gaining weight. "

Tomato Stewed Sweet Potato Flour

1. Wash the sweet potato flour and soak in cold water for 5 minutes.

2. Wash tomatoes and shiitake mushrooms.

3. Peel the peas.

4. Put the sweet potato flour into the boiling pot and cook for 5 minutes, remove it, cool it with cold water, and drain the water.

5. Cut shiitake mushrooms into strips.

6. Boil the mushrooms in the pot and remove the water to drain.

7. Cut the tomatoes into pieces.

8. Start the frying pan, stir the scallion and ginger into the pan, then stir-fry the tomato.

9. Put the peas into the pan and fry evenly, cover the pan and simmer for a while.

10. Stir-fry the mushrooms in the pot.

11. Stir the sweet potato flour in the pan.

12. Stir-fry with salt and monosodium glutamate.

13. Stir-fry evenly and enjoy it out of the pan.

Tips:
1. Do not cook the sweet potato flour before adding it to the dish. It is also possible to cook it directly with tomatoes, but it will take more time.
2. The sweet potato flour is too cold after being boiled to prevent sticking.