Tomato pickled mustard egg soup
By JazmyneBerge
Almost everyone knows about the nutrition of tomatoes. Especially modern people spend a very long time on TV and computers. The role of tomatoes is even more important. They can help people protect their eyesight and supplement vitamin C. But insist on eating tomatoes every day and complete it as a task, and you will get tired of them. If you eat it while eating, you will not be disgusted with tomatoes. Making a tomato mustard egg soup every day is ideal. But if you want to make a tomato mustard egg soup that you will never get tired of, you must have a certain degree of ingenuity.
Recipe Recommendations
- sweet and sour
- burn
- ten minutes
- simple
Steps for Tomato pickled mustard egg soup
1
Ingredients: tomato; pickled mustard tuber; egg.
2
Slice tomato; shred mustard; break egg.
3
Put a little oil in the pan, heat the oil, add the tomatoes and stir fry until sand.
4
Remove and pour into a soup pot filled with boiling water to boil.
5
Add salt and monosodium glutamate, beat in the egg drops, boil, add in the pickled mustard, and turn off the stove.Tomato pickled mustard egg soup Make Tips
The key techniques for making tomato, pickled mustard tuber, and egg soup are: 1. The tomatoes must be thoroughly stir-fried in oil until they turn sandy; 2. It is best to use A-Gao pickled mustard tuber, which has a sour flavor; 3. Turn off the heat immediately after adding the pickled mustard tuber to prevent it from becoming soft and losing its crispness; 4. Wait ten minutes after turning off the heat before eating to allow the sour and salty flavors of the pickled mustard tuber to infuse into the soup, creating a sour yet savory taste that leaves a lingering aftertaste; 5. Use less salt, as the salt content in the pickled mustard tuber will increase the salinity of the soup.