Tomato and poached egg

Tomato and poached egg

Raw materials for making tomato poached eggs:

2 eggs, 25 grams of tomatoes, 10 grams of spinach, 6 grams of peanut oil, 2 grams of refined salt, 5 grams of sugar, 3 grams of starch, a little onion and ginger.

The processing steps of tomato poached eggs are as follows:

1. Wash the tomato, peel and seed, and cut it into small pieces; wash the spinach and cut it into 2 cm long pieces.

2. Put the pot on the fire, add proper amount of water to bring to a boil, knock in the eggs, and cook them to be poached eggs.

3. Take another clean pot, add peanut oil, heat it, add shredded green onion and ginger, then add tomato, stir fry for a while, pour the boiled poached egg and water together, add refined salt, sugar and spinach, after boiling, thicken with starch, and serve in a large bowl.

The characteristics of tomato poached eggs are as follows

Colorful, sweet and sour taste, rich in nutrition.

When making tomato poached eggs:

When making, the eggs should be knocked into the boiling water pot. The eggs in the cold water pot are easy to be broken.

Longitude: 104.06573486

Latitude: 30.65946198