Tomato Eggdrop Soup

Tomato Eggdrop Soup

Introduction:

"This dish looks like a failure!! The simplest "home soup". The soup we make at home is a little different, that is, the eggs are fried first and the soup is boiled. Many people make the egg liquid into the soup directly to make the egg soup. I think the soup will be more fragrant if we fry it first

Production steps:

Step 1: tomato block, green onion cut flowers, ginger a small piece with the back of the knife beat rotten, eggs break aside;

Step 2: preheat the oil in the oil pan, the oil begins to smoke, pour in the egg liquid; at this time, the eggs will bubble; so the fried eggs are more soft!

Step 3: turn over and continue to fry until set. (because of the lighting effect in the kitchen, the color of eggs doesn't look good)

Step 4: after frying, add water directly to the pot. If it's for three, add 5 bowls of water. Cover the pan and bring to a boil.

Step 5: after the water boils, let the eggs and tomatoes roll for another 2 to 3 minutes. The eggs can inhale more soup.

Step 6: add salt and ginger to taste, sprinkle with scallion, and start the pot.

Materials required:

Tomatoes: 2

Eggs: 2

Scallion: 1

Salt: 10g

Peanut oil: 20g

Ginger: 5g

Note: this soup is short of a step. After step 3, it's better to put the tomato in the pot and stir fry for a while to make juice. In this way, the taste of tomato soup will be stronger, the color will be redder and more sour.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sour and salty