Cauliflower, tomato and clam soup
By BritneyHauck
Clam meat can nourish yin and nourish fluids, promote water and reduce phlegm, and clear heat and cool the liver.
Recipe Recommendations
- cauliflower 200 grams
- broccoli appropriate amount
- tomato one
- clams appropriate amount
- ketchup 1 scoop
- salt 2 grams
- Meiji Fresh Sauce 0.5 spoon
- Essence of Chicken beverage appropriate amount
- vegetable oil appropriate amount
- sour and salty
- cook
- ten minutes
- simple
Steps for Cauliflower, tomato and clam soup
1
Prepared cauliflower, broccoli, clam meat and tomatoes.
2
Wash the cauliflower and broccoli and soak them in salt water, wash the clam meat, wash the tomatoes, peel the skins, and cut them into pieces.
3
Heat the oil in the pan and saute the chives and ginger.
4
Add in cauliflower, broccoli, clams and tomatoes and stir fry.
5
Pour in the stock made with concentrated chicken juice and water.
6
Add Meiji umami sauce.
7
Add appropriate amount of salt.
8
Add ketchup and cook for 20 minutes.
9
Finally, pour in water and starch to thicken.
10
Pour into a bowl.