Tomato and egg soup (for two)

Tomato and egg soup (for two)

Introduction:

Production steps:

Step 1: add a little salt and cooking wine to the egg, beat well and set aside.

Step 2: Chop shallots and set aside.

Step 3: remove the tomato pedicels and wash them. Cut them in a cross shape at the bottom.

Step 4: pour hot water on the tomato, let it stand for two minutes, then pour out the hot water and take out the tomato.

Step 5: peel the tomato and cut it into small pieces.

Step 6: put proper amount of water in the pot, heat over medium heat, add salt and chicken essence to taste.

Step 7: add tomatoes when the water starts to bubble slightly.

Step 8: when the water boils for the first time, slowly pour the egg paste into the pot with your left hand and stir it in circles with your right hand.

Step 9: when the water boils for the second time, put the scallions into the pot.

Step 10: add a little sesame oil to the soup, cook a little more, and take off.

Materials required:

Tomatoes: 2

Eggs: 2

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1. I think the tomato skin will make the soup have a kind of astringency, so it is best not to use the tomato soup with skin. Scald the tomato with boiling water, and the skin will fall off automatically. 2. Pour the egg paste and stir at the same time to make a beautiful egg flower~

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light