Seasoning: vegetable oil 35g, salt 4g, white sugar 2g, monosodium glutamate 3g, yellow wine 5g, onion 5g, 5g each.

The practice of potato and tomato soup:

1. Wash tomatoes, remove pedicels, cut open and cut into 6-8 pieces for later use; Wash potatoes, peel them and cut them into strips.

2. Heat the wok with high fire, pour in cooking oil and burn it to 80% heat, then stir-fry the tomatoes, add Shaoxing wine, refined salt and sugar, stir-fry until the tomatoes are crisp and rotten, add a proper amount of fresh soup, then push in the potatoes, cook until the potatoes are cooked, add monosodium glutamate, sprinkle with chopped green onion, and serve them on a soup plate.