Egg soup with eggplant juice and gourd

Egg soup with eggplant juice and gourd

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: prepare the seasoning.

Step 3: break up the eggs, add the seasoning, cut the zucchini into scallops and cut the tomato into pieces.

Step 4: filter the egg twice.

Step 5:

Step 6: put the zucchini into the egg.

Step 7: pour a little olive oil into the pan.

Step 8: pour in the tomato and stir fry.

Step 9: stir fry until the tomatoes are soft.

Step 10: add half a bowl of water to boil.

Step 11: cook until thick.

Step 12: pour into the blender and stir into juice.

Step 13:

Step 14: pour into the egg and stir.

Step 15: wrap it with plastic wrap.

Step 16: poke holes in it.

Step 17: steam for 15 minutes after steaming.

Materials required:

Xihu: half of it

Tomato: 1

Eggs: 2

Olive oil: right amount

Fish sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Salt: 1 teaspoon

Rice vinegar: 1 / 4 tsp

Note: 1. Add white vinegar in the egg liquid to remove the fishiness and make the egg soup more tender and smooth. 2. Wrap it with plastic wrap to prevent steam from flowing into the soup. 3. The match of tomato and egg is the perfect nutrition match that everyone knows. It can not only reduce weight, but also moisturize the skin, make the skin ruddy, smooth and elastic. It is a good product for removing spots and sunscreen. Add some Xihu to make it less monotonous, and Xihu is also a good product for slimming and beauty.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh