Seasoning: 35g of vegetable oil, 4g of salt, 2g of white granulated sugar, 3g of monosodium glutamate, 5g of yellow rice wine, 5g of scallion and 5g of each.

The practice of potato and tomato soup:

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

2. Heat the wok over high heat, pour in cooking oil and heat it to 80%, then stir-fry the tomatoes, then 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 and sprinkle with chopped green onion, and serve on the soup plate.