tomato egg soup
Ingredients: chicken essence,salt,tomato,eggs,cooking wine,onion,sesame oil
Recipe Recommendations
- tomato of 2
- eggs of 2
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for tomato egg soup
1
Add a little salt and appropriate amount of cooking wine to the eggs, beat well and set aside.
2
Cut the green onions into minced pieces and set aside.
3
Remove the stems and wash the tomatoes, and make two cross-shaped knives on the bottom.
4
Pour hot water on the tomatoes, let stand for two minutes, then pour away the hot water and remove the tomatoes.
5
Peel off the outer skin of the tomato and cut it into small pieces.6
Put appropriate amount of water in the pan, turn on medium heat, add salt and chicken essence to taste.7
Add tomatoes when the water starts to bubble slightly.8
When the water boils for the first time, slowly pour the egg paste into the pan with your left hand, and use your right hand to stir in circles.
9
When the water boils for the second time, put the chopped green onions into the pan.
10
Add a little sesame oil to the soup, cook it a little more, and remove from the pan.tomato egg soup Make Tips
1. Personally, I feel that tomato skins will give the soup a astringent taste, so it is best not to use tomatoes with skins to make soup. Blanch the tomatoes with boiling water, and the originally difficult tomato skin will automatically fall off. 2. Pour the egg paste and stir must be carried out at the same time to make beautiful egg flowers ~