Tomato egg oak soup
By VicentaLakin
Clear and light soup。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tomato egg oak soup
1
Cooking pots with a proper amount of water on the count of three. Cooking pots, burning water, then starting to treat vegetables, wash, cut tomatoes, cut them and throw them in the pot。2
After the mushrooms, cuttin, licorice slices, eggs scattered。3
When the water turns on, the flour is placed in a slightly larger basin, the old man gets the smallest, and then the small water flows with chopsticks, and it's a little bumpy。4
The remaining flour in the basin is mixed with a little bit of water, so that the soup will be a little sticky。5
Put it in mushrooms, soy sauce, vinegar, salt。6
The way the left hand clunks the egg fluid in the pot quickly, and the right hand rolls up from the bottom of the soup with a spoon. Turn off the fire when it's done, put in the spices, the perfume. Just mix it evenly。