Hello everyone! This time, the dish I'd like to share with you is the delicious Braised Tomato and Potato.
Ingredients
- Vegetable stock (or) water - 4 tablespoons
- Light soy sauce - 1 tablespoon, and dark soy sauce - 1/2 tablespoon
- Cooking wine - 1 tablespoon
- Sugar - 1/2 tablespoon and salt - 1/4 teaspoon
- Corn starch - 1 tablespoon and water - 2 tablespoons
- Tomato 300 grams (cut into medium-sized pieces)
- Peanut oil - 5 tablespoons
- Potato 230 grams (peeled and cut into medium-sized chunks)
- 1 chili pepper (sliced thinly)
- Spring onion - 2 stalks (sliced thinly) and garlic - 2 cloves (minced finely)
Method, step by step
1. Put the tomatoes into a large bowl and add 2 tablespoons of salt. Add a little water and stir until the salt dissolves. Place a small lid on top to press the tomatoes down so they stay submerged in the water. Then let it sit for about 15 to 20 minutes.
2. Once the time is up, pour out the water and pat the tomatoes dry. Sprinkle in 2 tablespoons of corn starch and mix thoroughly.
3. In a small bowl, combine the vegetable stock, light soy sauce, cooking wine, sugar, salt, and corn starch, and mix well.
4. Heat a pan and add oil. Once the oil is hot, add the tomatoes and fry them. When one side turns golden brown, flip and fry the other side as well. Then transfer them to a plate.
5. Next, add the potatoes to the pan and fry them. Once the potatoes turn golden brown, transfer them into the bowl with the tomatoes.
6. If there is too much oil left in the pan, pour some out, leaving only about 1 tablespoon of oil in the pan. Then add the spring onion and ginger, and stir-fry until fragrant. Once done, pour in the vegetable stock mixture prepared in step (3) into the pan.
7. When the sauce thickens, pour the fried tomatoes and potatoes into the pan. Add the chili pepper and stir-fry evenly for about one minute.
Once done, immediately transfer it to a plate.
And there you have it — your delicious Braised Tomato and Potato is ready.
Source: Omnivorescookbook.com
