Tomato and Scallop Soup

1. Mash 270 grams of tomatoes with a cooking stick, 6 scallops, 50 grams of shiitake mushrooms, 18 grams of tender seaweed soaked in water, 35 grams of egg skin, 1 small root of cilantro chopped, ginger, garlic, and green chili in moderation. 8 grams of corn starch mixed with 20 grams of hydrated starch.

2. Heat the pot and add cold oil. Add 1 teaspoon of oil to the pot, stir fry the fragrant green chili, ginger and garlic, and pour in tomato juice.

3. Add 350 grams of water

4. Moderate amount of white pepper powder,

5. Moderate salt intake,

6. After the water boils, pour in the scallops,

7. Add tender kelp,

8. Add shiitake mushrooms and bring to a boil for about a minute.

9. Water starch for thickening, thin and thick according to personal preference.

10. Add shredded egg shells, turn off the heat, add cilantro, and drop two drops of sesame oil.

11. Serve. Salty and slightly spicy with a slight sour taste.