Pumpkin and tomato soup

Pumpkin and tomato soup

Introduction:

"The climate is dry in autumn. Increasing the consumption of foods rich in vitamin A and vitamin E can enhance the body's immunity and improve the symptoms of autumn dryness (mainly manifested as thirst, dry throat, hoarse cough, dry skin, etc.). Pumpkin is also a good blood tonic. Eat pumpkin often, can make defecate unobstructed, skin is plump beautiful, especially to female, have hairdressing effect. Japanese pumpkin is small in shape, high in powder quality and good in quality, which is very popular among consumers. The nutritional value of tomato is well known, and it has the function of anti-oxidation and anti-cancer. So "pumpkin tomato soup" is an essential soup dish on the autumn dinner table

Production steps:

Step 1: required ingredients: Here we choose the onion as the seasoning

Step 2: peel and slice pumpkin, blanch tomato, peel and cut into pieces, chop onion.

Step 3: heat up the oil in a hot pan, add the tomatoes, cover with a small fire until soft and discolored.

Step 4: add pumpkin slices and stir fry until each slice is covered with oil. Then add some cold water and bring to a boil over high heat. Turn low heat and cook slowly until the pumpkin is soft.

Step 5: add some salt, chicken powder, sesame oil and scallion, and serve.

Materials required:

Japanese pumpkin: 200g

Tomato: one

Scallion: right amount

Chicken powder: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: choose "coriander" to make pot seasoning embellishment taste is also very good.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sour and salty