When cooking tomato ribs soup, the soup will be redder after tomatoes are put into the pot 10 minutes. This is because the pigment in tomatoes is more integrated into the soup after a long time of cooking.

Raw materials:

2 tomatoes, 600g ribs, Chinese cabbage 1/4 and 2 parsley. Seasoning: 4 tbsp tomato sauce, 1 teaspoon salt, 4 tbsp sauce.

Making:

1, wash small ribs, blanch to remove blood, then rinse, 10 glass of water to boil, then add ribs to boil.

2. Wash the cabbage, cut it into small pieces, and put it in the ribs to cook together. Finally, add diced tomatoes, tomato sauce and salt to taste.

3. Cook until all the ingredients are cooked, soft and rotten, add the thickened juice, turn off the heat when the soup is thick, and sprinkle with coriander.