Tomato White Shell Soup
1.
Wash the white shells, soak in water for 30 minutes, wash and mince coriander, chop half of the tomato, and cut half into large pieces
2.
Put water in the soup pot, add the white shells and cook
3.
Heat another wok, add oil, and stir fragrant ginger slices
4.
Add the crushed tomatoes and fry until the sand comes out
5.
Pour the Baibei into the pot with water
6.
Add tomato cubes and cook
7.
Add an appropriate amount of salt and a little sugar to improve the flavor
8.
Bring to a boil, put coriander out of the pot and start eating
Tips:
When cooking the white scallops, remember not to pour the bottom water in the soup pot to prevent sand