Potatoe eggflower soup
By VicentaLakin
The combination of tomatoes and eggs makes a little acidy but nutritionally and appetizing tomato omelet, in addition to the usual tomato slips。
- sweet and sour
- cook
- ten minutes
- simple
Steps for Potatoe eggflower soup
1
Clean the tomatoes and go to the twigs。
2
Eggs in the bowl are evenly smoothed with bamboo
3
There'll be onions to cut the grain。
4
A little oil and heat in the pot, and then a little tomato to fry, so the tomato gets softened out and water is added
5
When the fire opens, the top of the pot is boiled for two minutes in the middle of the fire, and when the top is opened, the proper amount of salt is served. (This soup is not too salty, because its own sour taste is appetizing and too salty can be counterproductive
6
Turn the fire down, and then pour the well-bred egg fluid slowly into the tomato soup, and in the course of the fall, circle slowly with a spoon, so that the flowers will slide and be good. Look
7
Just hit the eggflower and pour it onions。
8
Light and bitter, and appetizing soup。Potatoe eggflower soup Make Tips
One, tomato cuts into small particles help to taste quickly and not for that long. The protein and yolk of the eggs must be evenly balanced so that they are not taken together. Three, a little fire for the egg。