9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
cornstarch (corn flour)
2 tsp melted chicken fat
1. Blanch the tomatoes in boiling water for 30
seconds. Cut in half, squeeze out the seeds, and
peel. Cut into six thin slices each and set aside.
2. Mix the milk, MSG, salt, and cornflour into a
3. Bring 5 oz (150 ml) of water to a boil in a pot
or wok. Add the tomato slices and the sauce. Cook,
stirring, until the sauce thickens. Sprinkle with
the chicken fat and serve.
More delicious soup and stew recipes can be found in
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"Real & Healthy