Potato egg soup
By VicentaLakin
There's no sips in the summer. The tomato egg soup's pretty open. Everyone thinks they can make tomato egg soup, but not much good. The simpler it is, the harder it may be. Today I have come to challenge the challenges。
Recipe Recommendations
Steps for Potato egg soup
1
Eggs are scattered, with small portions of salt, taste and wine. Align the backup。
2
The tomato fire is turned and roasted into a crack. It's easy to go to the skin, of course you can use the soup. But I still like to bake, so it's best to go to the skin. The tomato soup that comes after the skin doesn't get the skin。
3
Pick up the pan, use the soy oil. Put it in salt when it's hot. Turn it up, hot smoke and pour it in the cut to go to the tomato. Two minutes of fire, and then enough running water. Boil it, light it. Boil it for 78 minutes. And then the fire boils, and pours into the fined egg fluid. Put the shovels away immediately so as not to stick the pot。
4
The starch with cold water is turned into water starch and is in debt. Don't be too thick, be careful. If you boil again, you can get out. Spill onions. A few drops of soy oil. My wife doesn't like so much so I'm not free。Potato egg soup Make Tips
1. When whisking the eggs, remember to add cooking wine to remove the odor.
2. Be sure to peel the tomatoes so they look good and you won't eat the skin.
3. Always use a starch-water slurry; adding dry starch directly will cause lumps. Use a moderate amount of slurry, and keep the sauce thin.