Preparation:
1. Boil a little boiling water in the pan, add the tomatoes and stir a few times after boiling, remove them, put them in cold water to cool, peel and cut them into small pieces.
2. Beat the eggs into egg liquid, and cut the coriander into minced or small pieces.
tomato and egg soup
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Steps for tomato and egg soup
1
Put the bottom oil in the pan, heat to 60% heat, add the chopped green onions and saute until fragrant.2
Add the tomatoes and stir fry until the tomatoes are oily. (Be careful to continue frying the tomatoes after they are boiled until the color turns red and oily, otherwise the tomato soup will sink to the bottom).3
Add salt, monosodium glutamate, and white pepper, and pour boiling water. (If you don't know how much salt you can put in, you can put less first, taste the taste, and add it when it's weak. Be sure to pour boiling water. If you pour in cold water, the oil will float on it and affect your appetite).4
After boiling the pan, add water starch and stir well. (The amount of water starch is based on the continuous use of a spoon of soup and pouring it into the pan. If you use too little water starch, small bubbles will appear on the eggs in the soup after pouring in the egg liquid).5
After boiling the pan, evenly pour the egg liquid into the pan and stir. (When pouring the egg liquid should be poured slowly so that the egg liquid is evenly poured into the pan).6
Add the parsley, stir twice, and turn off the heat. Add sesame oil and stir.tomato and egg soup Make Tips
MSG can be replaced with chicken essence; if you don't have cilantro, you can use minced celery leaves instead.