Tomato risotto dumplings



Materials:

Cooked dumplings 10
Tomatoes 2
20 grams of peas

Seasoning:

1 tablespoon salad oil
3 tablespoons tomato sauce
Fine sugar 1 tablespoon
Water 100㏄
Water 1 teaspoon cornstarch
1 teaspoon sesame oil

Practice:

  1. Heat the pan, the dumplings into the pot, fry over medium heat for about 3 minutes until cooked, picked up and drain Wobble.
  2. hot tomatoes into the boiling water for about 30 seconds, picked showers, stripped outside Peel grain reserve.
  3. wok, add a little salad oil, grains and peas tomatoes into practice benevolence fry 2 pot, add water, tomato sauce and fine sugar to simmer until after boiling, thicken with cornstarch water, sprinkle with sesame oil first, then pour onto a practice dumplings can be.

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