Tomato eggcake soup
By VicentaLakin
The eggplant egg burns pastry, not only well-meaning, colored, but also delicious
Recipe Recommendations
- tomato two
- rice cake appropriate amount
- eggs two
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- hot water appropriate amount
- sweet and sour
- cook
- ten minutes
- simple
Steps for Tomato eggcake soup
1
Prepare the food: two minutes of boiled water for tomato washing, a spare piece of pastry, and two eggs。
2
Tomatoes are cut into large pieces and eggs are scattered with a proper amount of salt and a small amount of wine to adjust。
3
The hot pot is poured into the right amount of peanut oil and into the egg fluid to the two sides of gold and yellow。
4
The roasted eggs are on the side of the pan, and the tomato rolls out the soup。
5
Add an appropriate amount of hot water and pour pastry into the year to make it soft。
6
We'll just add a little salt and chicken。
7
Get out of the pan, get a map。
8
The finished chart。