Tomato, cucumber and egg soup

20 16-09-28 14:50:20

Wu de fan Cai

Gourmet world cookbook author

Composition details

Tomatoes, cucumbers, eggs, green onions, ginger.

1, sliced tomatoes, sliced cucumbers, chopped green onion, a little ginger and eggs in a bowl, and stir well with chopsticks.

2. Heat the wok and put oil, add onion and ginger until fragrant, then add tomatoes and stir-fry the soup, preferably stir-fry, so that the soup is thicker.

3. After the tomatoes are fried, add some water. You can measure the water in a bowl of soup for a while, so you know how much soup to cook later.

4. Cook the soup on medium fire for about ten minutes. In fact, the longer the soup is cooked, the stronger the taste. But to save time, ten minutes is enough. It's almost enough to see the soup cooked red.

5, add cucumber slices, a little pepper powder, and cook for another two minutes, because cucumber is too soft after cooking for a long time.

6, then add salt to taste, like a little fresh, you can put a few chicken essence or monosodium glutamate. Keep the pot boiling, pour in the egg liquid, and after the egg liquid solidifies, turn off the fire and take out the pot.

7. If you like chopped green onion and coriander, you can add some embellishment. A bowl of appetizing soup is ready!