Tomato and Egg Soup
Learn to cook, starting with delicious tomato and egg soup1. Stir fry the tomato slightly to make the tomato juice dissolve in the oil. The yellow tomato juice on the surface of the final soup looks more attractive;2. Onion in tomato soup has a unique and delicious taste;3. To keep the egg blossom from caking, pour the egg liquid into boiling water and keep stirring in one direction for at least half a minute
Step 1 . Wash the tomatoes, remove the stalks and cut them into pieces, slice the mushrooms, chop the scallion, and pound the eggs into egg liquid
Step 2 . Put oil in the soup pot, stir fry until fragrant and scallion white, then add mushrooms to stir fry until fragrant, pour tomatoes into it, stir fry for a moment until slightly water comes out
Step 3 . Put 600ml of clear water in the pot, add the soybeans at the same time, cover the pot and bring to a boil, turn to medium heat and cook for 10 minutes
Step 4 . Until the tomato is rotten, the tomato juice is completely integrated into the soup, turn the fire, pour the egg liquid into the boiling water, and quickly stir it into egg flower shape with chopsticks
Step 5 . Add fried meat balls, continue to cover the pot and cook for 5 minutes, add salt, chicken essence and scallion, and then take out of the pot
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