Tomato and preserved egg soup

Tomato and preserved egg soup

Introduction:

"Preserved egg is not only suitable for eating in hot summer, but also suitable for eating in dry autumn, because preserved egg can relieve heat, sober up, remove large intestine fire, treat diarrhea, disperse and collect." Traditional Chinese medicine believes that preserved egg is cool and can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is especially suitable for people with strong fire. Today's Tomato preserved egg soup is not only attractive in color and salty in taste, but also has the effect of appetizing and promoting fluid production. "

Production steps:

Step 1: wash and peel the preserved egg, then cut it in half, and then cut it into thin slices. Cut ginger and set aside.

Step 2: wash the tomatoes, peel them and cut them into slices. Wash the vegetables and cut them into 5cm long pieces.

Step 3: heat the frying pan with oil, add the preserved egg and fry the pastry.

Step 4: pour in the clear soup, add ginger powder and cook until the soup is slightly white.

Step 5: add salt and chicken essence to make it taste good.

Step 6: cook the vegetables.

Step 7: put in the tomato slices and boil them. Then turn off the heat and eat them.

Materials required:

Tomato: 150g

Preserved egg: 1

Green vegetables: 100g

Oil: right amount

Salt: right amount

Ginger: right amount

Chicken essence: appropriate amount

Clear soup: 500g

Note: the preserved egg flakes should be fried in the oil pan, and the clear soup can only be poured when the oil bubbles are large. Tomato slices should not be cooked for a long time to avoid too much sour.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh