Wild tomato and roasted mushroom taro

Overview

Wild tomatoes often grow on the fields in the mountains. These wild tomatoes are only as big as glass bombs and taste much more acidic than ordinary tomatoes. Therefore, farmers often use them to make some appetizers, or boil them into tomato sauce for cold vermicelli, jelly, etc. Pu'er's suitable temperature is suitable for the growth of wild tomatoes, so wild tomatoes are sold in the market every day. There are also some wild tomatoes growing on the field at my mother's house. Today, my mother picked some and brought them to me. I cooked several dishes with them.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• garlic
• large leeks
• msg
• mushroom taro
• noodle sauce
• oil
• onions
• wild tomato
• ginger
• salt

Ingredients

Steps

1. 1 Cut the mushrooms into slices and then into strips.

   

2. 2 Put the cut mushrooms into a pot of boiling water and blanch them to remove the earthy and alkaline smell.

   

3. 3 Remove the roots of wild tomatoes, wash them in water and set aside.

   

4. 4 Chop onions, ginger and garlic, cut peppers into sections, and cut large leeks into sections and set aside.

   

5. 5 Heat up the wok, pour in an appropriate amount of cooking oil, stir-fry the chili until fragrant, then add the wild tomatoes and stir-fry.

   

6. 6 After the wild tomatoes are stir-fried to produce juice, add onions, ginger and garlic and stir-fry until fragrant, then add a spoonful of pasta sauce and stir-fry evenly.

   

7. 7 Add appropriate amount of salt and a little sugar and stir-fry evenly.

   

8. 8 Add the mushrooms and stir-fry for a while.

   

9. 9 Add the large leeks and stir-fry twice. Add a little MSG and stir-fry evenly.