Mushroom and tomato egg soup
By TristinDoyle
Since I usually go to work, I often fry two dishes and eat some rice when I go home at night. Sometimes I feel dry, especially as the weather is getting colder and colder, and I feel cold without drinking soup. I usually make a quick soup. It takes more than ten minutes to finish it. It's comfortable to drink a bowl warm!
Recipe Recommendations
- Flammulina velutipes appropriate amount
- mushrooms appropriate amount
- tomatoes appropriate amount
- eggs appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- Vegetable Zhixian appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Mushroom and tomato egg soup
1
Wash and cut raw materials.
2
Bring some water to a boil in the pan.
3
Add the mushroom slices and diced tomatoes.
4
After the water is boiled again, add the mushrooms.
5
After the water boils, turn to low heat and slowly pour the beaten eggs into the pan along the edge. You can use chopsticks to stir in circles while you are on the edge.
6
Bring to a boil, add salt, sesame oil, and pepper powder by hand, until fragrant vinegar is fragrant.