Tomatoes, eggnut soup
By VicentaLakin
I get it, but now I have nothing. The spring of Chongqing is long overdue, and the sky of ash is drizzling. Cold streets, cold pedestrians. Dinner, make yourself a bowl of tomato omelet soup, warm your stomach。
Recipe Recommendations
- sweet and sour
- stewed
- ten minutes
- simple
Steps for Tomatoes, eggnut soup
1
The eggs enter the bowl, with half a piece of fresh water, half a piece of wine, full of egg fluid. (The addition of water or vinegar will make the eggs fresh, but not much, and the addition of wine will make a difference
2
Tomato wash, cut the tweezer, and a piece of henish ketchup. (If you want tomatoes to go to the skin, you can cross the skin, burn it in boiling water, or go to the microwave fire for one minute
3
A proper amount of water is available in the pot, with ketchup, ketchup, sugar and salt burned for a while。
4
And keep boiling, and pour the egg fluid slowly and evenly into the pot, and pour it wherever it is open, so that it may be evenly distributed throughout the pot. Here we go。Tomatoes, eggnut soup Make Tips
PS: 1. To peel tomatoes, score a cross on the skin, blanch in boiling water to remove the skin, or microwave on high for 1 minute to peel. 2. Adding water or vinegar to the egg mixture makes the eggs tender; adding cooking wine removes the gamey smell, but do not add too much. 3. The key to forming egg flowers is: when pouring the egg mixture into the pot, it must be a thin stream and should be scattered as much as possible; do not pour in a lot at once. Using a ladle makes this easy. 4. After pouring in the egg mixture, do not stir with chopsticks or a spatula, otherwise the shape of the egg flowers will be ruined. 5. Finally, I added two drops of sesame oil and sprinkled some chopped green onions; if you don't like them, you don't have to add them.