Tomato, potato, egg and flower soup

Recipe Recommendations

• tomato of 2
• potatoes one
• eggs of 2
• onion appropriate amount

• light
• cook
• ten minutes
• simple

Steps for Tomato, potato, egg and flower soup

1

Rinse the tomatoes and potatoes, and cut the green onions into chopped green onions.

2

Peel the potatoes and cut them into small pieces, and cut the tomatoes open.

3

Put the oil in the pan, heat to medium heat, add the tomatoes and stir-fry until soft.

4

Cut the potatoes into pieces, put them into water, rinse them clean, and pour the water into the pan and boil over high heat for ten minutes.

5

Add a little salt to the eggs, sprinkle with chopped green onion and beat until egg whites.

6

Try using chopsticks to cut off the potatoes, it means that they are ready to cook. At this time, pour in the egg drops, stir slightly, add salt to taste, and sprinkle with chopped green onion to serve.

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