Corn Soup with Tomato and Wolfberry

Name: Corn Soup with Tomato and Wolfberry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g tomato; 180g Fresh corn kernels; 5g Wolfberry; 5ml Linseed oil; a little salt; Some water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Tomatoes have good functions of clearing away heat, quenching thirst and appetizing. It is rich in a variety of vitamins, which can enhance the body's disease resistance and delay the body's aging.
Tomatoes and corn are seasonal foods in summer. Adding wolfberry to make corn soup has the effects of nourishing the kidneys and lungs, replenishing the liver and improving eyesight. It is suitable for middle-aged and elderly people, especially those with excessive phlegm and blurred vision.
It was originally a sweet soup, but when I changed my mind, I changed sugar to salt. If you want to be sweet, add some salt. . . . . "

Ingredients

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.