Potato and egg soup
By VicentaLakin
The tomato egg soup, which was delicious, added potatoes and made it taste more beautiful and thicker。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Potato and egg soup
1
Tomato slice, potato slice。
2
Hot pot pours oil, onions aroma。
3
I'll pour the tomato potatoes。
4
It's fried to the ketchup。
5
Pour a proper amount of open water。
6
Cooking up to tomato skins, making potato chips soft and soup juice thicker。
7
Falling into scattered eggs。
8
Scattered eggs, and individuals don't like eggs in blocks。
9
Add a small spoon of salt and mix it evenly, that's all。
10
The soup bowl is loaded. The one who likes cilantro, throws some cilantro, tastes better。Potato and egg soup Make Tips
1. All the cooking before was small onions, and today it was tried with onions of white onions, which were found to be more delicious. Tomatoes must come out of the juice after the fried, so the soup tastes delicious. 2. The two tomatoes are better used, so that the color of the juice is red and tastes better, as there is only one tomato in the family and a tungsten is made. If you don't like ginger, you don't have ginger. It's just a little bit of cooking, more resistance, less cold。