Making soup with seafood is a major feature of Cantonese cuisine.
Fresh shrimp, tomato and egg soup, a very home-cooked soup, delicious and simple.
Fresh shrimp and tomato egg soup
By KyleeAbshire
Recipe Recommendations
- tomato one
- eggs one
- fresh shrimp 90 grams
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
Steps for Fresh shrimp and tomato egg soup
1
Wash the fresh shrimp before you are ready to eat, blanch with boiling water and remove it, wash and slice the tomatoes, and beat the eggs well.
2
The oil in the pan is hot, put down the tomatoes and stir-fry until water comes out.
3
Put in 1 large bowl of water and bring to a boil.
4
Add the egg liquid.
5
Add ginger slices and fresh shrimp, and bring to a boil over high heat.
6
Add a little cooking wine, salt, and pepper.
7
Add some chicken essence and chopped green onion.Fresh shrimp and tomato egg soup Make Tips
1. If you like clear soup, you can leave the tomatoes unfried. 2. If you like sesame oil, pour it with sesame oil.