Leek, tomato and egg soup
By LoyalDenesik
Leek and egg soup is a simple and delicious soup. With the tomatoes a little sour, it tastes better and is very suitable for drinking in summer.
Recipe Recommendations
- leek 260 grams
- tomatoes one
- Earth eggs of 2
- qingshui appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for Leek, tomato and egg soup
1
Wash the tomatoes and cut them into pieces for later use
2
Wash the leeks and cut them into 2-3 cm sections for later use
3
Beat the eggs and set aside
4
Pour appropriate amount of water into the pan, drop a few drops of cooking oil and bring to a boil
5
After the water is boiled, add the tomatoes and leeks together
6
Pour the eggs together
7
Stir slowly until the eggs are a little solidified, bring the water to a boil again, add salt and chicken essence out of the pan