Tomato egg soup
By VicentaLakin
Slippery rice with tomato egg soup, appetizer, delicious。
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Tomato egg soup
1
500 grams of dry rice powdered into the cooling pan, water widening. That's four, depending on the situation
2
The fire boils, the water is open and chopsticks are used to mix rice powder from time to time to prevent sticky pots
3
Four minutes after cooking, fire, lids, ten minutes
4
Tomatoes and eggs are ready. Take whatever you want
5
The tomatoes cut small pieces and the eggs went into the bowl
6
After 10 minutes of rice powder, the water is soft and the soup is almost gone
7
Put the hot soup down, repeat the water with cold water, make the rice powder whiter, softer, and if you can soak it in water in a moment, don't do it for a long time, so don't get in the water. Province
8
You pour a proper amount of vegetable oil in the frying pan, and when the onion bouquets blow up the scent, you throw it in the tomatoes
9
Add a proper amount of salt, a raw pump, a hot water when the soup comes out, and the fire opens
10
The soup will boil again in a few minutes. Ting
11
When the water opens, the scattered eggs will pour into the pot, forming beautiful egg flowers, taste salt, spray onions, get a little perfume, get out of the pot
12
It's sour, it's delicious
13
It's a chuteTomato egg soup Make Tips
You must remember if the rice powder can be smooth and unbreakable in this critical 14 minutes; if you wash it with cold water several times, the rice powder will be good; if you don't use it for a long time, don't bubble it; because the rice powder is cold, it takes a few minutes to open once you're in the pot again, so you can go in the egg blossoms and get the rice powder into the soup, so it won't take long, but instead of cooking the rice powder, it'll be soaked. With tomatoes, the color and taste will be much richer, and it's good to get into pepper oil。