First of all, prepare the washed tomatoes, mark them with a cross knife, it is the season for tomatoes to ripen, use it as the base of the tomato pot, the soup will be richer and tastier. Put the changed tomatoes into a large basin, pour boiling water and blanch for 2 minutes, and take them out after blanching, so that you can easily remove the peel! The peeled tomatoes are crushed in a wall breaker, and the ginger, garlic, and green onions are minced for later use, and two more tomatoes can be cut into slices.
Pour oil into a hot pan, add minced ginger, green onions and a little spice to stir until fragrant, pour in the beaten tomato juice, and stir-fry at high temperature to increase the release of lycopene. The boiled soup is also brighter in color and more appetizing. Stir-fry for about 5 minutes until the soup becomes smaller, add about 100 grams of tomato paste to increase the texture. Stir-fry again for 2 minutes and then add an appropriate amount of boiling water or boiled bone broth to make it taste more delicious. Add salt and pepper to taste, and simmer the soup for a while to allow the aromas of the ingredients to blend completely.
At this time, you can add the prepared corn, shiitake mushrooms with flower knives, and sliced tomatoes, and stir well. Add your favorite ingredients and you're ready to start shabu-shabu. All kinds of hot pot ingredients, vegetarian hot pot, soy products and mushrooms are more, plus seasonal fresh and tender seasonal vegetables, you can put some Sichuan's unique bean curd into it, and the tomato soup is very delicious.
In the most modest way, make warm food.
The above ** are all from).
Original: Fat and Skinny Food Safety Circle.
2023: Issue 234.