Tomato and sponge gourd egg soup

Tomato and sponge gourd egg soup

Introduction:

"It's a hot day. Many people have no appetite to eat on a hot day, but it's no good not to eat. At this time, you can make more appetizers to regulate your appetite. As we all know, tomato is a good thing, as well as the role of sun protection. Luffa is a seasonal vegetable in summer. You might as well eat more in summer. This tomato sponge gourd egg soup combines the slightly sour tomato, the refreshing sponge gourd and the fragrance of eggs. It's very good to drink in summer

Production steps:

Step 1: material drawing

Step 2: sponge gourd peeled, washed and sliced, tomato washed and cut into small pieces, eggs into a bowl, home point salt scattered

Step 3: stir fry tomato juice in hot oil

Step 4: add proper amount of water to boil

Step 5: Boil the sponge gourd slices for a while

Step 6: pour in the egg

The seventh step: boil again and then add a little salt.

Step 8: cooked soup

Materials required:

Luffa: 1

Tomato: 1

Native eggs: 2

Salt: right amount

Oil: right amount

Note: after the soup is ready, add scallion or coriander as you like.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: sour and salty