Tomato egg mushroom soup
By VicentaLakin
Double holidays, big fish eating too much meat, reducing stomach stress today, making a simple and fast bowl of tomato mushroom egg soup is perfect. Low-fat nutrition, sour appetizers, not enough to drink three bowls
Recipe Recommendations
- beech mushroom 1 box
- mushrooms one
- tomatoes one
- eggs one
- coriander 1
- salt appropriate amount
- sesame oil a little
- chicken essence a little
- pepper a little
- salty and fresh
- pot
- ten minutes
- simple
Steps for Tomato egg mushroom soup
1
Prepare food。
2
Crab mushrooms are cleaned up, mushrooms are washed clean and sliced into thin slices, tomatoes are washed in the middle, and eggs are kept in the bowl。
3
In the pot, the water is boiled, and the tomatoes are put in the water for one minute。
4
Pour crab and mushrooms into the water for two minutes。
5
Cold water has been extracted for dry water backup。
6
The fragrance is washed clean and sliced into small pieces and the tomatoes are cut into thin slices。
7
Water is added to the pot and when the water turns, the eggs are scattered into the pot。
8
Put the mushrooms in and burn them。
9
Put the tomatoes in and burn them。
10
Finally, it's salted, chickens, pepper oils are evenly mixed, and the cut spices are poured in。
11
A bowl of nutritious and delicious soup can be eaten。Tomato egg mushroom soup Make Tips
First, the mushrooms are washed with simple water, cut or torn as required for cooking. Burn a pot of water and put two or three spoons of salt in the water, while preparing a clean and cold water basin. When the water in the pot is boiled, it pours into the mushrooms, it burns a little, and it rolls into the cold water without waiting for the water in the pot to burn again. 3. Once the water in the pot is burned again, the mushrooms are taken out of the cold water, burned in the open water a little bit, and then they can be used for cooking when the mushrooms are cold。