tomato and egg soup
Tomato and egg soup, which is said to be the source of health for China, is cooked slightly differently from one family to another. As a small encouragement for me to cook, I write down a little about the taste of my home. When I taste it carefully, it seems that it is mainly based on my mother-in-law's craftsmanship. I wrote it down and improved it in the future.
Recipe Recommendations
- eggs of 2
- tomatoes one
- green onion appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- shrimp skin appropriate amount
- coriander appropriate amount
Steps for tomato and egg soup
1
Tomatoes-Cut into small pieces, like oranges, and cut off the tomato stalks. Eggs-Put in a small bowl and beat well. Set aside. chopped green onion, garlic slices-set aside. cilantro-set aside a little.2
Heat the pan, add a little cooking oil after heating the pan. If you add more, it will become greasy. Heat the oil, saute the chopped green onion, pepper and garlic until fragrant.3
Add the tomatoes and stir fry to make red juice, add hot water ~~~ Hot water. The amount depends on the food intake of each family. I usually estimate the amount based on the amount of 2 small bowls per person at home and add 1 more small bowl.4
After the water boils, use chopsticks to stir the water in the pot and swirl it in one direction. Slowly pour the eggs in the bowl against the direction of the water whirlpool. You can use chopsticks to block the edge of the bowl to pour the egg liquid slowly and evenly.5
Just start the pot again. Add salt, and it should be less than usual when cooking. The soup taste is too salty and bad.6
Turn off the fire. Pour into a container and add parsley and shrimp skin to taste.tomato and egg soup Make Tips
When I was a child, my mother cooked it without frying the pan. The water was boiled, the tomatoes were added directly, and then the 3 steps were followed. Later, I went to my in-law's house to drink the version of Qiangguo, and felt that each had its own characteristics. If you like a light taste, you can not cook it, and it will taste a lot when you come out. My mother-in-law also likes to put some MSG in the pan when making it. I advocate using less MSG and reducing my potassium intake every day, so I usually don't put it in when making it myself. Hehe, I don't even buy MSG at home. Again, the tastes of each family are different, and cooking is a creative process.