Tomato and egg soup

2024-05-22 02:58:54 2200

The most ordinary and inconspicuous food, sometimes you are surprised to find it so unique. Tomato and egg soup is a humble home dish. When friends come to eat, they drink three bowls of soup at a time. What's more, it's delicious! In fact, she just tasted something different from boiling it with water in a hurry. Instead of using casseroles and cooking more time than usual, it is worthwhile for a bowl of ordinary tomato and egg soup.

Details of ingredients

tomatoTwo
EggsTwo
ScallionA short section
oila little

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timeHalf an hour

Steps to make Tomato and egg soup

1. All materials are ready. Choose tomatoes that are not too ripe when cooking soup. Scallions are more suitable for Tomato and egg soup than shallots, including when frying, they are more delicious.
2. Tomato chunks should not be cut too small.
3. Beat the eggs into liquid and recite 80 times while beating, the more evenly the better.
4. Put the tomatoes into a clay pot, fill it with water, bring to a boil over high heat, and skim off the foam.
5. Put in a whole section of scallions and cook over medium heat until the soup is half full. That's it.
6. Draw a circle and pour in the egg mixture, then turn off the heat, otherwise the egg will age. Finally, add a few drops of peanut oil and sprinkle with scallions. It's also best to chop the leaves of the scallions into small pieces for a more balanced taste.