Tomato and Flammulina velutipes Thick Soup Stewed Rice

2024-12-02 14:59:51 1880

Today, I will share a unique way to eat leftover rice - tomato and shiitake mushroom soup stewed rice, which has a rich taste and delicious soup! The method is simple and easy to follow, even novice kitchen workers can easily handle it.

Details of ingredients

tomato1 (cooked a bit)
Eggs1 unit
Golden needle mushroom1 small handful
Leftover rice1 bowl
Scallion sectiona little
Tomato sauce1 spoonful
Oyster sauce1 spoonful
Light soy sauce1 spoonful
sugara little
salta little

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeTwenty minutes

Steps to make Tomato and Flammulina velutipes Thick Soup Stewed Rice

1. Boil the tomatoes in hot water, remove the skin and chop into cubes. Beat the eggs, cut the shiitake mushrooms into sections, and chop the scallions into small pieces.
2. Heat a clay pot with a little oil, add eggs and stir fry until scattered, then remove.
3. Stir fry chopped scallions until fragrant, then add diced tomatoes and stir fry until soft.
4. Add 1 tablespoon of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and a little salt for seasoning.
5. Pour in the shiitake mushrooms and add a small bowl of water.
6. Cook over high heat for 2 minutes.
7. Pour in leftover rice and eggs, and cook for about two minutes until the soup thickens.