How to make tomato chowder soup

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  1. Prepare the materials, wash them and set them aside.Cut the tomatoes into small pieces and marinate them in sugar.Soak the vermicelli in water.Open, mince the garlic, prepare seasoning salt, chicken powder, water starch, etc.

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  2. Add oil to the pot, add tomatoes and stir-fry until the juice is released

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  3.Wait until the tomatoes produce juice, add the onions and continue to stir-fry, wait until the onions are fragrant before proceeding to the next step

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  4.Add the reserved water and enoki mushrooms, the soup and ingredients in the pot begin to boil, and the seasonings are added last to ensure The ingredients are delicious

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  5.After the water boils, add the soaked vermicelli and cover the pot.Cover and wait for a few minutes

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  6. Lift the lid, and finally put in the baby cabbage and cook, you will find that, The tomato and onion juices have been integrated into the soup, and the flavor of the soup has also come out

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  7.Finally The first step is to add the seasonings we prepared, water starch, salt, and chicken powder.Water starch is used to thicken the soup, which also makes the soup thicker and tastes better in the mouth.

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  8. Our tomato chowder soup is complete✨Friends who have the conditions can buy some Fatty beef, I believe the taste will be even more different if you add fattened beef soup!