Do you need to put pepper and chicken essence in homemade tomato and egg soup? Tomato scrambled eggs and tomato egg soup is a very common food in our daily life, and many friends like it very much. What are the functions of pepper and chicken essence? White pepper has a pungent flavor and is hot in nature. In addition to removing fishy flavor, it also has the effect of removing cold and eliminating accumulation. It can be used in clear soup hot pot to remove fishy and inhibit the smell and increase the flavor. Chicken essence is a powerful preservation aid widely used in recent years. Refined from eggs and monosodium glutamate. The fresh flavor of chicken essence comes from the amino acids decomposed from animal and plant proteins. The purpose of chicken essence is to add freshness and flavor. But many of my friends have also found that the tomato and egg soup they make doesn't taste as good as the ones made in restaurants.

Share with you how a hotel chef makes tomato egg soup. After learning how to make this tomato egg soup, you can definitely make a delicious, nutritious and rich tomato egg soup easily. Tomato and egg soup is very simple to make, but the flavor is delicious. This soup is especially good. Prepare all the ingredients for making tomato and egg soup, prepare two slightly larger tomatoes, then prepare three eggs, a slightly larger scallion, then prepare the right amount of cornstarch, then prepare the right amount of cooking oil and salt, then prepare a spoonful of pepper, the right amount of chicken essence, the right amount of sesame oil. After all the ingredients for making these tomato and egg soup are ready, let's start its cooking.

The ingredient to be processed is tomato. Wash the prepared tomatoes. After washing, we cut it in half, then remove the root and then cut it into small pieces of hobnails. These pieces should be slightly smaller. Cut and set aside on a large plate. The tomatoes have been processed. Next, let's process the eggs. Whisk the three prepared eggs in a bowl and set aside. Heat the oil in a pan with a little less oil, then add the scallions and sauté, then add the tomatoes and sauté. Stir fry for half a minute, then add a spoonful of cooking salt and continue to stir fry. After the tomato juice comes out, we pour a moderate amount of boiling water into it, and then boil the soup in the pot.

After adding chicken essence and pepper to the pot, we pour the beaten eggs into the pot. After pouring the eggs into the pot, turn them slightly to loosen them. Then sprinkle a little sesame oil, turn and remove from the pan. When making tomato and egg soup, there is one more side dish besides nori - diced onions. The former has a delicious flavor and the latter has a strong aroma. In addition, when making tomato and egg soup, it is necessary not only to add the right amount of egg, but also to pour a small amount of water starch, which is the main feature of this soup. Turn off the heat when pouring the egg mixture, raise the small bowl high, and then push it forward with a spoon. Beautiful egg flowers come out, add chopped green onions and parsley, and drink a little sesame oil.