Tomato egg oak soup
By VicentaLakin
Tomato egg-pump soup is a very traditional home-grown soup for all ages, not only easy to make but also nutritiously delicious。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Tomato egg oak soup
1
Prepare your food。2
Tomatoes first use open water. Go to the skin。3
Go to the skin of the tomatoes and cut them。4
The celery is washed clean and shredded。5
Separate the egg protein from the yolk。6
The yolk spread。7
Add a little water to the protein。8
Flour mixed with 1 g salt。9
With good proteins and noodles, the pasta drops off the road. 15 minutes still。10
Fill the casserole with appropriate quantities of oil。11
It's hot and it's fried in tomatoes。12
Fired to tomatoes and made sand。13
Add a proper amount of fresh water and a spoonful of ketchup。14
And add a little salt to the taste。15
Once boiled again, a spoon with a small spoon paste was put into the pot. Until the pasta is all in。16
The egg fluid is then poured into the centre by the edge of the pot, which is then pushed away with the shovel。17
Finally join the celery。18
Tastes good with plum soup。Tomato egg oak soup Make Tips
When pasta joins, it is used from time to time with a spoon, otherwise it will stick to the pot, and the food that eventually joins can be added to each person ' s preference。