Potato soup with tomato juice

Potato soup with tomato juice

Introduction:

"In summer, eat more vegetables and absorb more vitamins. Let's have a vegetable soup."

Production steps:

Step 1: start with the ingredients. The vegetables of the season are still the best.

Step 2: cut the raw materials into suitable sizes. Cut potatoes and tomatoes

Step 3: cool the oil in a hot pan

Step 4: first add the tomatoes and stir fry the flavor, let the tomatoes and oil fully contact.

Step 5: after the tomato is fried, add enough water

Step 6: after adding water, add shredded potatoes. This is to make shredded potatoes vomit in cold water first.

Step 7: after the shredded potatoes are cooked, pour in the eggs.

Step 8: add Heinz ketchup and salt before cooking

Step 9: turn off the heat and put in the agastache leaves to get out of the pot.

Materials required:

Potato: one

Tomatoes: two

Eggs: two

Patchouli leaf: a little

Salt: a little

Heinz eggplant sauce: right amount

Note: it is OK to put Schizonepeta tenuifolia or basil leaves without agastache leaves, according to personal preference. If you feel that the soup is not strong enough, you can also check the running water before leaving the pot.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sour and salty