Tomato egg soup
By VicentaLakin
Why do you make tomato egg soup that's watery, doesn't have a smooth feeling, and that's the bottom of all the eggs, not a piece of it floating on top of it like a cloud? It's only a few little tricks, and you can make it easy。
Recipe Recommendations
- sweet and sour
- cook
- ten minutes
- senior
Steps for Tomato egg soup
1
A piece floats like a cloud over the soup。
2
Nutritional delicious。
3
Food ready。
4
Tomatoes cut into small pieces。
5
Eggs mixed with a little salt。
6
The boiler is burned with a proper amount of oil, which is poured into the tomato shredding。
7
Add a proper amount of clean water and boil the soup in the fire。
8
Put salt in the soup and make it taste good. Take a proper amount of dry starch into the bowl and put a small spoon of water into the bowl and mix it in the pot, and if the water is fine, the tomato soup is in the form of rice soup。
9
Putting eggs in the bowl with a little gin mix (egg fluid when cooking tomatoes) and then slowly pouring them over the entire surface of soup, so don't mix them with chopsticks and pour them into the soup pan, and do it with soup, eggs and flowers, which are not good。
10
Eggs in pieces。
11
Just put flowers on it。
12
西红柿🍅鸡蛋汤Nutritional delicious。
13
Sweet sour。Tomato egg soup Make Tips
1. Tomatoes must be removed from the skin and cut. 2. I like to be stale, so it's easier to boil tomatoes out of red oil with oil, with more water; it's also easier to cook soup without it. You can choose one of them according to your preferences. 3. The soup must be thin, and before eggs are laid, because only the soup becomes thicker can float. 4. A small amount of wine or water is mixed in egg fluid so that the eggs will be thin and beautiful in large pieces。