Seasoning: tomato sauce 25g butter 25g wheat flour 5g monosodium glutamate 2g salt 3g each.

The practice of tomato soup:

1. Wash tomatoes, blanch them with boiling water, peel them and cut them into small pieces for later use.

2. Add butter to the wok. When it is heated to 70%, add flour. When fried to yellow, add tomato sauce and stir into a paste.

3. Pour the chopped tomatoes and chicken soup into the pot and boil.