tomato egg soup
Tomatoes and eggs are both nutritious foods. The nutritional value of tomato egg soup is mainly that it contains lycopene. The latest research results show that consuming 30 mg of lycopene per day can prevent prostate cancer, digestive tract cancer and bladder cancer. The effect of multiple cancers. The body cannot synthesize lycopene and must be ingested from meals. A bowl of tomato and egg soup in summer is a great relief. Because it is easy to cook and has high nutritional value, it is one of the most frequently occurring home-cooked dishes on the table.
Recipe Recommendations
- sweet and sour
- burn
- ten minutes
- simple
Steps for tomato egg soup
1
Remove the stems and wash the tomatoes, then cut into 3-5mm slices. If you need to peel the skin, you can cut the "cross" character on the top of the tomato, blanch it in boiling water, and peel off the skin.
2
Heat the pan, add the oil, put the cut tomato slices into the pan, stir fry, and stir fry until the juice is made.
3
Add hot water and bring to a boil.
4
Beat the eggs in a bowl well before the water comes to a boil.
5
Bring the tomatoes to a boil, pour in the egg liquid, and stir in the pan while adding.
6
After boiling, add salt, etc. to season, and then start the pan.