Tomato Potato Corn Keel Soup

Name: Tomato Potato Corn Keel Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g keel; 2 pieces corn; 250g tomato; 250g potato; 50g Barley; 1 small piece Orange peel; 1 large piece ginger; 2 drops Vinegar

by Frost Dancer

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I always feel that I have no appetite in summer, and I like to drink a bowl of soup first when I eat. From the health point of view, drinking soup before meals also serves as an appetizer. For those of us who love beauty, drinking a bowl of soup before meals can effectively resist the consumption of the next staple food, which is a healthy way to lose weight. Then take a look at this soup with the natural sweet and sour of tomatoes, the fragrance of corn, and the smooth taste of mashed potatoes! "

Ingredients

500g Keel
2 pieces Corn
250g Tomato
250g Potato
50g Barley
1 small piece Orange Peel
1 large piece Ginger
2 drops Vinegar

Tomato Potato Corn Keel Soup

1. 1. Cut the keel into pieces and fly water. (You can let the seller cut it when you buy it)

2. 2. Cut corn, tomatoes, and potatoes into pieces for later use. 3. After soaking the orange peel in water for half an hour, scrape off the white part inside, wash the barley and set aside. 4. Add water to the pot, put all the ingredients except tomatoes, and the water should just cover the ingredients.