Tomato and preserved egg soup

Tomato and preserved egg soup

Introduction:

"I've always wanted to introduce this soup, but the technology of taking pictures is too bad. I can't take good pictures of the soup all the time. Not ideal pictures have to replace the text, please make do with it. This soup is very suitable for family cooking. The ingredients are simple, the method is simple, but the taste is rich and layered. In terms of such simple ingredients, the taste can be said to be quite amazing. After the combination of the sour taste of tomatoes and the alkaline taste of preserved eggs, there is a taste of seafood soup... "

Production steps:

Step 1: Ingredients: tomatoes, preserved eggs, chives.

Step 2: wash the tomato, peel and cut into small cubes.

Step 3: dice preserved egg, cut scallion, white pepper, salt and chicken essence.

Step 4: heat up the pan, add half a tbsp sesame oil and diced egg, stir fry over low heat until the skin is white and foamy, and the oil bubble is bigger than your thumb in the pan; add three portions of high soup (or boiled water) and cook for ten minutes over medium heat, the color of the soup becomes white and thick obviously; add diced tomato, salt and white pepper and continue to boil for another five or six minutes, seasoning with chicken essence.

Step 5: put into a soup bowl and sprinkle with scallions.

Materials required:

Tomato: 400g

Preserved eggs: 2

Chives: right amount

White pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: half a teaspoon

Note: slightly sour and slightly sweet, salty and delicious, rich in layers. Summer drink special appetizer refreshing.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: other