Tomatoes and eggs. Soup

1

Let's start with a big picture, two tomatoes, two eggs, two onions, a piece of ginger, a piece of gravy

2

The tomato onions are washed separately, the ginger is rinsed and the eggs go into a deep bowl

3

Tomatoes with a cross knife, spare

4

Take a pot of water, open the ketchup, turn off the ketchup

5

When you're cooking a tomato, you'll have to prepare other side dishes

6

Add a little wine, a little sugar, a little salt, a little bit of flat egg fluid

7

In a few minutes, the skin of the tomato skin will break open, and it'll be ready for the tomato to cool and strip off its skin

8

The peeled tomatoes are cut into flat blocks

9

Squeeze into thin, spare. It's really easy to eat. It's a tomato to cut off the skin, eggs to make eggs, crumbs to cut silk, and onion ginger

10

Hot pots of cold oil, with onions of ginger, fragrance. A friend with shrimp skin can add a little shrimp skin, a little fried, a little smellier

11

I'll pour it in

12

Tomato pieces are fried for two or three minutes until the tomato gets softer

13

I'm lazy, I can't drink so much, I don't want to wash another pot

14

Join the squeals and mix the spoons evenly, because the culinary is salty, so put them in the stew. Cook

15

If you like soup and tomato, you can add a little ketchup for stew. Cook

16

A spoon tossing the soup paste and a little ketchup for five to ten minutes, so that the soup tastes more salty, a little salty, a little salty, a little salty, a little salty, a little salty, a little salty and a little salty for 10 minutes。

17

The small and medium fire keeps the soup boiling, the egg fluid filters into the soup, a spoon stirs, and it's off

18

A friend with onion flowers, a friend who likes soy oil can drop two drops of soy oil, fill a bowl, and enjoy it

19

Done

20

Done

21

Done

22

Done

23

Done

24

This soup, it's simple, easy to make, it's refreshing, it's nutritionally good for families and singles

THE TOMATO IS RICH IN TOMATO ERYTHROMATIDE, WHICH IS VERY RESISTANT TO OXIDATION, AND MANY PEOPLE PREFER TO EAT TOMATOES ALIVE, WHICH IS NOT CONDUCIVE TO THE ABSORPTION OF TOMATO ERYTHROMATISM BECAUSE IT IS A FAT SOLUBLE VITAMIN THAT IS MORE CONDUCIVE TO ITS HEALTH AFTER HEATING AND FAT COOKING. BECAUSE TOMATO ERYTHROMATIDES ARE LUMINOUS, HEAT AND OXYGEN READILY DECOMPOSED, COOKING SHOULD AVOID LONG PERIODS OF HIGH TEMPERATURE HEATING IN ORDER TO KEEP MORE NUTRITIOUS EGGS WELL NOURISHED AND COMPREHENSIVE, KNOWN BY NUTRITIONISTS AS THE “TOTAL PROTEIN MODEL”, WHICH IS KNOWN AS THE “IDEAL NUTRITIONAL BANK”. THE PROTEINS CONTAINED IN EGGS ARE MAINLY EGG PROTEIN (IN PROTEIN) AND EGG YOLK (IN YOLK). ITS PROTEIN AMINO ACID COMPOSITION IS THE CLOSEST TO THAT OF HUMAN TISSUE, RESULTING IN A RELATIVELY HIGH ABSORPTION RATE OF 99.7 PER CENT. EGGS CONTAIN FAT, MOSTLY IN YOLK. IN ADDITION, YOLK CONTAINS EGG PHOSPHORUS, VITAMINS AND MINERALS, WHICH HELP TO IMPROVE THE FUNCTIONING OF THE NERVOUS SYSTEM, SO YOLK IS BETTER BRAIN-ENABLED FOOD. FREQUENT CONSUMPTION ENHANCES MEMORY AND PREVENTS THE LOSS OF MEMORY OF OLDER PERSONS. THE EGGS ARE ALSO RICH IN EGG PHOSPHORUS, WHICH PREVENTS CHOLESTEROL AND FAT FROM DEPOSITED IN THE VASCULAR WALLS. STUDIES HAVE SHOWN THAT EGGS HAVE A PREVENTIVE EFFECT ON ARTERYCLEROSIS AND CORONARY PATIENTS. THE EGGS CONTAIN TRACE ELEMENTS OF SELENIUM, ZINC, VITAMIN A AND VITAMIN B2 THAT ARE RESISTANT TO CANCER. SO, OFTEN EATING EGGS MAKES IT WORK. IN GENERAL, HEALTHY ADULTS EAT ONE OR TWO EGGS PER DAY; OLDER PERSONS EAT ONE PER DAY; PREGNANT WOMEN, MOTHERS AND NURSING MOTHERS EAT TWO OR THREE PER DAY。