Hot and sour egg soup

Hot and sour egg soup

Introduction:

Production steps:

Step 1: raw material: soak Auricularia auricula in advance

Step 2: bring water to a boil and add shredded ginger and agaric

Step 3: after boiling, add tomato, salt, pepper and vinegar

Step 4: pour the eggs into a bowl and break them up

Step 5: turn down the heat and pour the eggs along the bubbling part of the soup

Step 6: add Schizonepeta tenuifolia before leaving the pot

Step 7: drop a little sesame oil

Materials required:

Eggs: 2

Tomato: 1

Auricularia auricula: right amount

Oil: a little

Salt: a little

Ginger: right amount

Pepper: right amount

Vinegar: right amount

Shrimp: a little

Schizonepeta tenuifolia: a little

Note: when pouring in the egg liquid, be sure to turn down the heat to prevent the egg from getting old (unfolding)

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour