Potato egg soup
By VicentaLakin
The most common, least-looking meal, and sometimes you feel so different. Tomato egg soup is an unattractive home dish, and a good friend comes to dinner and drinks three bowls in a breath, which is even better. She's just drinking something different from a rush to boil. It's worth a bowl of plain tomato egg soup。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- simple
Steps for Potato egg soup
1
Material ready. Cooking soup not too ripe for tomatoes. Onions are more suitable for tomato egg soup than onions, including magnifying onions when they are fried。
2
Tomatoes can't cut too small。
3
The eggs are made of egg fluids, and the more they are, the better。
4
The tomatoes were put into the casserole, filled with water, and the fire boiled and left the foam behind。
5
Put an entire section of onions and keep it boiled in the middle of the fire until it's half the soup。
6
Put the omelet in the circle and turn off the fire, or the eggs will get old. Finally, a few drops of peanut oil and onions, preferably shredded with onion leaves, were better matched。