Tomato mushroom eggflower soup
By VicentaLakin
TOMATOES ARE NOW DELICIOUS ON THE TABLE. TOMATOES ARE RICH IN CARROTS, B VITAMINS AND VCS, WHERE VITAMIN P IS THE CROWN OF VEGETABLES AND IS PROTECTIVE OF THE CARDIOVASCULAR ENVIRONMENT AND CAN REDUCE HEART ATTACKS. THE ACTIVE INGREDIENT OF MUSHROOMS ENHANCES THE FUNCTION OF T-LYMPHOCYTES, THEREBY INCREASING THE IMMUNITY OF ORGANISMS AGAINST DISEASES. TOMATO MUSHROOM OMELET SOUP IS A SIMPLE AND DELICIOUS SOUP THAT SAVES TIME TO DRINK AND WATCH AND WATCH
Recipe Recommendations
- tomatoes of 2
- mushroom of 2
- black fungus appropriate amount
- eggs one
- salt appropriate amount
- olive oil appropriate amount
Steps for Tomato mushroom eggflower soup
1
The mushroom tomatoes are clean and cut up
2
Moose's early bubble
3
When the pot is boiled, it'll be boiled in a wooden ear for five minutes and in a tomato mushroom
4
Finally, join in for egg fluid
5
It's enough to form an eggflower and a little salty
6
Put some flowers on it
7
Done