Ingredients: 30 kg of water, 5 kg of tomatoes, 3 apples, 250 g of potatoes, butter, tomato sauce, tomato sauce, red Zhejiang vinegar, salt and sugar.

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1. Fresh tomatoes are pedicled, then cleaned, cut a cross at the bottom of the tomatoes, then boiled in cold water until the tomatoes are peeled, then scooped up the supercooled water, peeled off and cut into small pieces for later use.

Peel three apples and cut them into the smallest pieces. Cook the potatoes, then peel them and cut them into the smallest pieces for quick use.

3. Add a little butter to a stainless steel pot, then pour in the chopped tomatoes, stir fry over medium heat, add a little salt to precipitate tomato juice faster, then pour in 30 kilograms of water, add potatoes and apples to boil over high heat, and then turn to low heat for 30 minutes.

After 4.30 minutes, the tomato is cooked, add a little tomato sauce, tomato sauce, red and Zhejiang vinegar about 300ml, white sugar, add a little salt to neutralize the taste, and then cook on low heat for 10 minute, and the tomato stock is finished. Always stir when cooking to prevent sticking to the bottom.

Tips for making tomato soup

1. Tomato paste is mainly added to increase the flavor of tomatoes. If the tomatoes are thick, you don't need to add them. There is no exact quantity here. Add according to taste. Ketchup is mainly to increase the color of tomato puree, just look at red. Red Zhejiang vinegar is mainly used to increase the acidity of tomatoes. Use it with sugar, mainly sweet and sour, not too much.

2. Don't use an iron pot to make tomato stock, use stainless steel pot instead. Because tomatoes are acidic and will react with iron, the cooked tomato broth will smell of rust.

3. This tomato soup is suitable for making tomato noodles, or it can increase the flavor of tomato dishes. It can also be used as steak juice, such as tomato pork chops and tomato chicken chops. If it is used as steak juice, it should be thickened with flour at last.