Seasoning: 50g of sugar, 0/0g of starch/kloc (pea).

The practice of mint tomato soup:

1. Wash the mint and cut it into sections 1 cm long. Wash tomatoes, blanch them in boiling water, peel and remove stems, and cut them into 1 cm square cubes.

2. Put the soup pot on high fire, add 600g of water, add diced tomatoes, mint and white sugar after boiling, thicken it with 20g of wet starch (starch 10g, water 10g) after boiling, and then pour it into a large soup bowl.

For more information about mint tomato soup, you can go to Mint.com Food Library/Restaurant/Baohe Tomato Soup.