Cooking Steps

1. 

   Step1:Preparation and production are very simple. I add some garlic in the eggplant juice. It's more fragrant. If you don't like the smell of garlic, don't put it. Peel the tomato and cut it into small pieces. It's easy to produce mellow eggplant juice.

2. 

   Step2:Sit in a hot oil pan. Add a small amount of cooking oil. Pour in the diced tomatoes and stir well.

3. 

   Step3:Pour in the garlic and stir well. Then pour in warm boiled water. I pour in 5 bowls of water.

4. 

   Step4:In order to make the soup more delicious and the color more beautiful, remember to pour in some ketchup. It can make the soup thicker.

5. 

   Step5:Keep the heat low. Cover and simmer for 56 minutes. The diced tomatoes are already very soft. The soup is thick.

6. 

   Step6:Light problem. In fact, the soup has become more red. Like now, when the Flammulina mushroom is put in, the strong flavor of eggplant juice has come out.

7. 

   Step7:Add sugar and salt as appropriate. Don't leave a little salt. As the saying goes, if you want to be sweet, add some salt. The Flammulina mushroom is usually boiled for 2 minutes. The time should not be too long. Otherwise, it will not be tender and smooth.

8. 

   Step8:Even if you don't have steamed rice, steamed bread or pancakes with sauce, it's delicious.