Tomatoes, eggnut soup
By VicentaLakin
Learn to cook. Start with a good tomato egg soup
Recipe Recommendations
- tomato 300g
- mushrooms one
- eggs in 1
- meatballs of 4
- soybean kernel 50g
- salt 1.5 spoon
- corn oil 0.5 spoon
- chicken essence 1 spoon
- onion 1 piece
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Tomatoes, eggnut soup
1
Tomato washes and cuts, mushroom slices, onions, eggs and eggs. Liquid
2
The soup pan is oiled, the onions are white, the mushrooms are fragrance, the tomatoes are fried for a minute
3
600 milligrams of water in the pot, with beans in it
4
Until the tomato rots, the egg juice is fully integrated into the soup, the fire turns, the boiling water pours into the egg fluid, and the chopsticks quickly mix into the egg flower
5
Put it in a fried bouquet, keep cooking for five minutesTomatoes, eggnut soup Make Tips
1. Lightly sautéing the tomatoes helps dissolve the tomato juices into the oil, making the yellow tomato juices on the surface of the final soup look more appetizing;
2. Adding scallions to the tomato soup gives it a unique and delicious flavor;
3. To prevent the egg ribbons from clumping, be sure to pour the beaten eggs into boiling water while stirring continuously in one direction for at least half a minute