番茄汤 Tomato Soup

番茄汤 Tomato Soup

材料 番茄300克，洋葱块50克，土豆块80克，盐、糖各少许，香叶2片，番茄膏20克，黄油30克，鸡汤底适量。

制作方法

1 将番茄去蒂，洗净，在正面划上十字口。

2 锅中加水烧沸，下入番茄煮10秒，捞出过凉。

3 将番茄去皮、去籽，切成小块。

4 锅中加黄油烧热，下入洋葱块炒软，再加入番茄块和番茄膏略炒。

5 加入鸡汤底和土豆块煮20分钟，再用打碎机将汤搅拌至黏稠。

6 将打好的汤二次加热，加入盐、糖调味即可。

Ingredients

Tomato 300g

Onions pieces 50g

Potato pieces 80g

Salt A little

Sugar A little

Myrcia 2pcs

Tomato paste 20g

Butter 30g

Chicken soup Appropriate

Procedures

1 Remove the head of the tomato，wash clean，create crow ont he front.

2 Boil a pot of water，cook tomato for 10 second，fish out and wait it cold.

3 Remove the tomato skin and seed，cut into slices.

4 Add butter in a hot pan，add onions pieces and fried it to soft，next fried tomato paste and tomato pieces.

5 Add chicken soup and potato pieces cook for 20 minute，then stir the soup to the thick.

6 Twice heat the soup, add salt, sugar seasoning.

刘 贺

Liu He

厨师长 沈阳蓝斯缇纳跨界主题餐厅

Head Chef Shenyang Lance Twips Themed Restaurant

西餐专业委员会会员，从业13年，游历世界各国学习和交流西餐文化，深入了解餐饮精髓，对西餐文化有独到见解和认识，曾任职于多家高档餐厅和酒店，擅长西式意境菜、创新菜以及分子料理。

Member of Western-style Food Professional Committee, employed for 13 years, traveled the world to learn and exchange western food culture, having the special understanding and insights of the essence of dining on western culture. He worked at a number of high-end restaurants and hotels, skilled in western style artistical conception and innovative dishes and molecular gastronomy.