How to make tomato scallop soup - Chinese cuisine

1
Beat 270 grams of tomatoes into juice with a cooking stick, 6 scallops, 50 grams of enoki mushrooms, 18 grams of soaked tender kelp, 35 grams of egg skin, 1 small chopped coriander, ginger Appropriate amount of minced garlic and green chili. Add 8 grams of corn starch to 20 grams of water to form water starch.
2
Heat the pan with cold oil, add 1 tsp of oil to the pan, sauté the green chili pepper, minced ginger and garlic, and pour in the tomato juice.
3
Add 350 grams of water
4
Appropriate amount of white pepper,
5
An appropriate amount of salt,
6
After the water boils, add the scallops,
7
Add tender kelp,
8
Add enoki mushrooms and boil for about one minute.
9
Thickening with water starch, the consistency depends on personal preference.
10
Add shredded egg skin, turn off the heat, add coriander, and drop two drops of sesame oil.
11
Serve out. Salty, slightly spicy and slightly sour.