Tomato and egg soup

Tomato and egg soup

Introduction:

"There's nothing to eat in summer. Tomato and egg soup is very good. Everyone thinks they can make tomato and egg soup, but not many of them are good. The simpler it is, the more difficult it may be. Today I'm going to challenge the high difficulty. "

Production steps:

Step 1: break up the eggs, add a small part of salt, monosodium glutamate and cooking wine. Adjust evenly for standby.

Step 2: bake the tomato on the fire until the skin cracks. This can be convenient to peel, of course, you can also use boiling water soup. But I still like to bake. It's better to peel. The soup made from peeled tomatoes won't have skin.

Step 3: start the oil pan and use soybean oil. Heat the oil and add salt. Turn it on, smoke hot and pour in the peeled tomatoes. Stir fry for 2 minutes, then add plenty of boiling water. Boil and turn down the heat. Simmer for 78 minutes. Then boil over high heat and pour in the egg mixture. Immediately open with a shovel to avoid sticking to the pot.

Step 4: mix starch with cold water to make water starch, put it into the pot and make it thin. Don't be too thick. Be careful. After boiling again, it can be taken out of the pot. Sprinkle with scallions. A few drops of sesame oil. My wife didn't like sesame oil, so I didn't let it go.

Materials required:

Egg: one

Tomato: one

Oil: 2 tbsp

MSG: 2 teaspoons

Salt: half a teaspoon

Shallot: Several

Starch: half a teaspoon

Cooking wine: half a teaspoon

Sesame oil: a few drops

Note: 1, the egg liquid transfer remember to put cooking wine to go fishy. 2. Tomatoes must be peeled to make them look good, and there will be no skin when they are eaten. 3. It must be water and starch into the pot, starch directly into the pot will knot. Water can be right amount of starch, less to thin.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: onion