Braised Charred Tomatoes

Overview

A large tomato, half dry-fried, half braised, served with rice.

Prepare the raw materials first. Peel the tomato and soak the mushrooms and black fungus in water.
Tomato cut into hob pieces
Prepare the ingredients for frying batter, flour, water, oyster sauce, olive oil
Add water to the flour and beat into a thin paste, then add salt, oyster sauce, and olive oil and stir evenly in one direction. It is better to lift the chopsticks and the batter will flow down in a straight line.
After the eggplant pieces are evenly mixed in the paste, fry them in the oil pan. After adding the eggplant pieces, be sure to turn down the heat to low so that the eggplant pieces can be fried thoroughly.
Eating it while it's hot is like dry-fried eggplant cubes.
Cut onions, black fungus, and shiitake mushrooms into pieces
Leave some oil in the pot, add onions and saute until fragrant
Add appropriate amount of stock or water
After boiling, add mushrooms and black fungus
Mix light soy sauce, persimmon vinegar, garlic slices, rock sugar, and salt into juice (you can adjust it to different flavors according to your own preferences)
Add the fried eggplant cubes, then pour in the prepared juice, stir well and serve
Let’s take a look at the finished product