Tomato, mustard and egg soup

Tomato, mustard and egg soup

Introduction:

"Almost everyone knows the nutrition of tomato, especially modern people spend a very long time in TV and computer. The role of tomato is more important. It can help people protect their eyesight and supplement vitamin C. But if we insist on eating tomatoes every day and take it as a task, we will be tired of tomatoes. If you eat it at dinner time, you won't be disgusted with tomatoes. It's ideal to make a tomato mustard egg soup every day. But if you want to make a tomato, pickled mustard and egg soup that you will never tire of eating, you have to have a certain skill. "

Production steps:

Step 1: Ingredients: tomato; mustard; egg.

Step 2: slice tomato; shred mustard; break egg.

Step 3: put a little oil in the pot, heat the oil, add the tomato and stir fry the sand.

Step 4: put it into a soup pot with boiling water to boil.

Step 5: add salt, monosodium glutamate, add egg flower, boil, pour mustard, turn off the oven.

Materials required:

Tomato: right amount

Mustard tuber: right amount

Egg: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Note: the key technology of tomato mustard egg soup is: 1. The tomato must be thoroughly fried in the oil; 2. The best mustard mustard is a kind of sour mustard, which has a sour taste; 3. Turn off the fire immediately after putting in the mustard, so as not to make the mustard crisp; 4. After turning off the fire, eat it ten minutes later, so that the sour and salty taste of the mustard can be integrated into the soup, which is fresh in the acid and has endless aftertaste; 5. Put less salt The salt in mustard will increase the saltiness of the soup.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour