Tomato, onion and egg soup

Tomato, onion and egg soup

Introduction:

"The harm of cooking fumes in tomato, onion and egg soup (named after the creative dish on November 23) has attracted more and more attention. How to avoid cooking fumes to produce delicious food with color, fragrance, taste, beauty, health and nutrition is what people are constantly trying to pursue..... Cooking introduction:" tomato, onion and egg soup "is a cooking dish without cooking fumes. The cooking method is extremely simple, and the salt is used as the base Bring to a boil with clean water, add the tomato pieces and bring to a boil over high heat. Then, use a spoon to skim in the egg liquid. When the egg floats, season it slightly. When eating, sprinkle with scallion. This is called tomato and scallion egg soup. Features: 1. Low carbon and oil-free cooking, common ingredients, simple cooking, complete color, fragrance and shape, and the dish name is appropriate and smooth; 2. Clear soup, full tomato juice, smooth and tender eggs, green onion fragrance, original juice, light and refreshing, and rich nutrition. 3. When the tomato is cooked with skin, the appearance of the tomato is complete, the VC and other nutrients inside are less lost, and the taste of the finished product is rich, especially the sweet and sour taste under the skin of the tomato. Cooking points: 1, tomato cooking time is not easy to be too long, if the cooking time is too long, the tomato taste is very bad; 2, after the egg liquid is skimmed, before the egg flowers float, it is not easy to stir with a spatula, if stirred in advance, the soup is easy to turbid. Now I will upload the processing diagram of tomato, onion and egg soup to share with my parents. I hope you like it

Production steps:

Materials required:

Tomato: 1

Egg: 1

Water: 800ml

Scallion: 5g

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh