Tomato and kelp soup

Tomato and kelp soup

Introduction:

"Tomato has the functions of clearing heat and cooling blood, generating body fluid to quench thirst, strengthening the spleen to eliminate food, replenishing blood and improving appetite. According to the nutritionist's research and determination: each person can eat 50-100 grams of fresh tomatoes every day to meet the human body's needs for several vitamins and minerals. This season is just the season to eat tomatoes. The tomatoes planted by farmers in mountainous areas are also on the market, so they should eat more during the season. "

Production steps:

Step 1: wash kelp with blister and cut into small pieces.

Step 2: wash the mushrooms and Auricularia auricula with water foam, cut the mushrooms into strips, and tear the Auricularia auricula into small pieces.

Step 3: peel and slice tomato, chop onion and ginger.

Step 4: heat up the frying pan, pour in the cooking oil, and stir fry the onion and ginger until fragrant.

Step 5: add tomato slices and stir fry them into paste.

Step 6: add proper amount of water and bring to a boil.

Step 7: add kelp, fungus and mushroom to boil after boiling water, and then lower the heat for half an hour.

Step 8: add sesame oil, salt and monosodium glutamate to taste.

Materials required:

Tomato: 200g

Dried kelp: 30g

Dried mushrooms: 30g

Dried agaric: 30g

Edible oil: right amount

Salt: right amount

Ginger: right amount

Scallion: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: the tomato should be fried thoroughly to make a paste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh