A small restaurant with tomato egg soup

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Getting the tomatoes ready is enough

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One for the eggs

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Onion size

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Tomato slice

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Break the eggs

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Onion cut

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Hot pot oil. Put it in the egg

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Scramble it with a pot shovel

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Joining the tomatoes for a minute or so with sour juice

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Add boiling water

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One minute the soup boils again

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Let's get a pot full of soup

To make soup, tomatoes can't be cut like fried. They don't smell. The eggs are laid down in a boiler, and when the other side is basically formed, it's torn apart, or it's torn directly into the pot, and the egg oil is to be held together in an egg mud. Tomatoes boil, sour, sour, sour, sour. The boiled tomatoes and eggs will be boiled in one minute and then boiled again, so the roasting process will not take too long. So make tomatoes and boiled water and speed up the soup, and if there is boiling water, it will be ready in about three minutes. The salt lasts, the sourness of the early tomatoes will be affected, not fresh enough, and it will taste like ketchup。