Tomato and egg soup

Tomato and egg soup

Introduction:

"The tomato and egg soup with some Flammulina velutipes is more nutritious and delicious."

Production steps:

Step 1: raw materials.

Step 2: wash Flammulina velutipes in advance and soak it in water for 3 to 4 hours;

Step 3: take it out, squeeze out the water and cut it into 2 or 3 sections;

Step 4: cut the scallion; cut the garlic; beat the egg until there is a layer of bubbles on the surface; prepare the lake powder;

Step 5: wash and dice the tomatoes;

Step 6: start the frying pan, add 1 teaspoon of vegetable oil and saute the scallions;

Step 7: add the diced tomatoes and stir fry until the soup is red;

Step 8: add appropriate amount of boiling water (like clear soup more, like thick soup less);

Step 9: boil over high heat, add Flammulina velutipes;

Step 10: after boiling again, add water and starch to thicken, a small amount of it for many times, and then put out the consistency you like;

Step 11: add salt to taste;

Step 12: after boiling again, put in the broken eggs and push out the hops in the same direction

Step 13: add minced garlic, push evenly and turn off the heat;

Step 14: add a few drops of sesame oil.

Materials required:

Tomatoes: 2

Flammulina velutipes: 1 handful

Chives: 1

Garlic: 3 cloves

Egg: 1

Salt: right amount

Starch: appropriate amount

Edible oil: right amount

Sesame oil: appropriate amount

Boiled water: appropriate amount

Note: Flammulina velutipes contains a harmful substance colchicine, which can be basically removed by soaking. Generally more than 2 hours, if there is no time, as long as you can.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sour and salty