Tomato Scallop Mushroom Soup

Tomato Scallop Mushroom Soup

1. Canadian scallops are defrosted in the refrigerator in advance, and the ingredients are ready

2. The tomato is crossed and put in boiling water to remove the skin

3. Cut the tomatoes into a blender and smash

4. Remove the roots and chop the mushrooms

5. Shellfish cut into small dices

6. Heat the pan with oil, add the mushrooms and stir-fry evenly

7. Add the scallops and stir fry for 2 minutes until fully cooked

8. Pour in tomatoes, stir fry, add appropriate amount of water and cook for 5 minutes

9. Shellfish tomato and mushroom soup complete

Tips:

1. For babies over one year old, 2g of salt can be added
2. Chopped green onion can be added according to baby's preference