Corn Soup with Tomato and Wolfberry
1.
Ingredients: 120g tomato, 180g fresh corn kernels, 5g wolfberry, 5ml linseed oil, a little salt, moderate water
2.
Cross the top of the tomatoes and blanch them with boiling water for half a minute.
3.
Peel and mash.
4.
Wash the corn kernels, put them in the food processor, add water,
5.
Beat into a fine paste.
6.
Pour into the pot,
7.
Add tomatoes.
8.
Put it on the fire, heat on a medium-to-small fire and stir constantly.
9.
When the soup thickens and the corn paste is cooked, add the wolfberry and boil for a few minutes.
10.
Turn off the heat, add salt and stir well.
11.
Pour out, pour in linseed oil,
12.
The surface is decorated with wolfberry.
Tips:
Stir constantly when heating to prevent scorching at the bottom.
Flaxseed oil can be replaced with sesame oil or left alone.
Those who like sweets can add sugar to taste according to their own habits.