Corn soup

material

500g pork in the front row, 2 sticky corns, tomatoes 1 piece, 2 slices of ginger, shallots 1 piece, salt15g, chicken essence and cooking wine.

working methods

1. Wash the pigs in the front row, cut them into sections, blanch them, take them out and wash them off; Cut the corn into 2cm segments and then cut into semicircles; Petaled tomatoes

2. Boil the water in the casserole. After the water is boiled, add the ribs and corn. When the pot is boiled again, add the cooking wine, cover the pot and simmer on low heat.

3. 1.5 hours later, add tomatoes, add salt and chicken essence, cover and stew for half an hour.

Cold tomato soup

material

Medium-sized tomatoes 2 cucumbers 1 onion half garlic 3 clove toast 1 slice seasoning: 2 tablespoons tomato sauce (30ml) 2 tablespoons Thai Chili sauce (30ml) tabasco 1 teaspoon (5ml) white wine vinegar (1 teaspoon) olive oil/kloc-0.

working methods

1) Peel, pedicel and cut tomatoes. Peel the cucumber, cut it in half, and cut the other half into 1cm cucumber dices. Onion 3 is shredded in half and the other half is diced 1cm.

2) Pour the tomato pieces, tomato sauce, cucumber and shredded onion into a blender, thoroughly mash them into paste and pour them into a bowl.

3) Add Thai Chili sauce, Tabasco, white wine vinegar, olive oil, salt and a little chopped black pepper, stir well, cover with plastic wrap and refrigerate for 30 minutes.

4) Slice garlic and cut toast into 1cm. Wipe the bottom of the pot with garlic slices, pour in a little olive oil, heat it to 50% heat on medium heat, smell the mixed fragrance of garlic and olive oil, pour in croutons, and turn to low heat to fry until golden brown.

5) Take the soup out of the refrigerator, add diced cucumber, diced onion and fried fritters, and eat immediately, otherwise the fritters will become soft and affect the crispy taste.