Tomato and egg soup, a dish often cooked by every household, is estimated to taste different and may have its own unique methods.
Ye Zijia often does it. My daughter doesn't like soup very much, but she still likes this tomato and egg soup.
The skills of making tomato and egg soup with leaves are summarized as follows:
I. Proportion
The ratio of eggs to tomatoes should be appropriate. My family of three usually make tomato and egg soup with two small tomatoes and two eggs.
Second, seasoning
I make tomato and egg soup with little seasoning, oil, salt, a little Jiang Mo and a little sesame oil at last, but I like tomato sauce. After adding tomato sauce, the taste is more integrated and the color is better.
Third, cut the tomatoes into small pieces.
Diced tomatoes should be cut into small pieces, stir-fried for a while, and fully stir-fried with tomato sauce, so that the soup will not be sour.
Fourth, thicken
Pour the egg mixture for a circle, slightly solidify and mix well, and then add water starch to thicken it, so that the tomato and egg soup is thicker.
Here are some tips for peeling tomatoes.
Without ironing or using a knife, scrape off the tomatoes evenly with a stainless steel spoon and then gently tear them off.
Besides making soup, tomatoes and eggs are fried well, but it is also skillful to fry them delicious.
I still like tomato sauce and some green garlic sprouts. The leaves are very fragrant. The specific method is in my WeChat official account "Ye Chu".
The kitchen of leaves, a national first-class nutritionist, food writer and inheritor of state banquet, delivers positive energy and creates a delicious life with love!
WeChat official account: Ye Zi's kitchen.
The secret of making delicious, beautiful and low-fat tomato and egg soup in my family includes the following points:
1 Add water first, put the chopped tomatoes in cold water (excluding tomato pieces), and cook for another two minutes, so that the flavor in the tomatoes can be fully integrated into the soup. Add a small amount of mushroom slices, or a small amount of washed and deodorized shrimp skin, or put a little clear soup directly, and the soup will taste more delicious.
Beat the eggs in a bowl, add a little salt and white pepper and mix well (if you put less cooking wine, it will taste strange). You can also use 1g chicken essence instead of salt. If you want the egg liquid in the egg soup to disperse, add a little water and stir. Don't add water if you want the eggs to stick together.
If you want the egg soup to have a certain consistency, before adding the eggs, add two spoonfuls of water starch (half a spoonful of starch/starch/dough powder, add a few spoonfuls of water to stir), sprinkle it into the pot and thicken it.
4 If you want the egg soup to have a milky flavor, add a square cheese slice (16g) and melt it in the soup.
5 Sprinkle the egg liquid into the soup and bring it to a slight boil.
If you like big ones, just pour them in. If you like thin slices, slowly pour the egg liquid on the chopsticks placed horizontally and let it flow down one by one. If you like delicacy, the egg liquid will be slowly poured in a trickle and then stirred immediately.
Turn off the fire immediately after the egg liquid solidifies. Then, sprinkle a little salt and sesame oil and it will be fine.
You can decorate it with chopped chives and chopped parsley.
Some people want to add onion, ginger and garlic first, stir-fry tomatoes, or stir-fry eggs, and then add boiled soup. This will consume more than10g of oil, and the fat and heat will be greatly increased. However, you can do this occasionally if you like.
As for tomato and egg soup, I prefer the original one.
Just the version without ketchup. Once a sister who can't cook told me that she made a soup for her husband last night.
I asked, what soup?
Answer, tomato and egg soup
It makes me black. Well, since it's soup for the person you love, it doesn't matter what it is.
There are several basic points in making tomato and egg soup. If you grasp it well, you can make a good-looking and delicious version. A bowl of delicious tomato and egg soup and a plate of Huimian Noodles with beans were delicious when I was a child.
Make a bowl full of tomato and egg soup for the person you love.
Xiaoxiu private kitchen, a private kitchen sharing simple, healthy and happy food.
Boil the water in the pot first, then turn down the heat. When the water is not boiling, gently pour the egg mixture into the pot, wait for a minute or two, then stir with a spatula, add the chopped tomatoes, add a tablespoon of cooking oil, then bring the water to a high fire, and finally add the salted chicken essence and sprinkle with chopped green onion.
Tomato and egg soup is a home-cooked dish that every family will cook. Because of its simple production and rich nutrition, it is welcomed by everyone. Today, I will share my practice with you. Welcome your favorite friends to try it.
Main ingredients:
Two tomatoes (about 300g), one hundred grams of shrimp and two eggs.
Composition:
Thirty grams of peanut oil, six grams of salt, one gram of monosodium glutamate, two grams of cooking wine, ten grams of chopped green onion, five hundred grams of clear soup (both pig bone soup and chicken soup), twenty grams of water-borne fungus and ten grams of tender coriander.
Making:
First, wash the shrimp, peel it, pick out the sand line with a toothpick, and marinate it with cooking wine.
Second, put the tomatoes in a pot with boiling water for three minutes, take them out and peel them and cut them into small pieces for later use.
Three. Beat the eggs into a bowl and stir them evenly with chopsticks.
4. Heat oil in a pot, add chopped green onion, tomatoes and salt, stir-fry for two minutes, add clear soup and fungus, cook for two minutes, add shrimps, add eggs, and put monosodium glutamate and coriander out of the pot.
Tomato and egg soup is the most popular soup in our family.
Our exclusive method is to peel the tomatoes and cut them into pieces, cut the ginger into pieces, put a little oil in the pot, add Jiang Mo to stir-fry until fragrant, put the tomatoes in the pot and stir-fry until they are sticky, pour in cold water and bring to a boil, turn off the heat for two minutes, pour in the broken egg liquid, and after the egg liquid is fixed, stir it evenly with a spoon, sprinkle with salt to taste, and sprinkle with coriander powder to get out of the pot. If you like noodles, you can eat them under clear water, then take them out and pour them with tomato and egg soup, which is tomato gravy noodles.
Another method is to peel and cut tomatoes into pieces, pour water into the pot, add tomatoes, cook for two minutes, pour egg liquid, stir well, and finally sprinkle a little flour and stir well, and season with salt.
How to make tomato and egg soup to look good and delicious?
When I was answering this question, I had such a question in my mind?
Tomato and egg soup is a contradiction between good-looking and delicious. Why do you say that in my junior high school and high school years, my parents were very busy with their work, and cooking at home was a quick decision. My parents choose tomato and egg soup for cooking, the biggest reason is that it is very easy to cook, and it can be served quickly, and dinner can be finished as soon as possible. So in my memory, tomato and egg soup is delicious and nutritious, but it is not false to look good and delicious.
It will be a little troublesome to make tomato chicken soup beautiful and delicious, and the steps in the production process will increase. Therefore, it is not difficult to make this simple and nutritious soup look good and delicious at home as long as we are a little more patient.
I made this bowl of tomato and egg soup, which should be very nice. I know it's delicious. Here's how it's made. If you look down, it's a little troublesome.
Preparation of ingredients:
1-2 tomatoes, 1-2 eggs, a handful of broccoli and half a bowl of starch;
The specific production method:
1, although it is difficult to know that tomatoes will be more nutritious without peeling, sometimes they need to be sacrificed for the beauty of the dishes. So today we make tomato and egg soup, which needs to be peeled and simple. Scrape the top of the tomato with a knife, then soak it in boiling water for a while, and then peel it off. This is very simple.
2, the handling of eggs, we need to beat the eggs into a bowl, and then we need to prepare two small bowls, separate the egg yolk and egg white, and put them in two bowls respectively;
3. Prepare a small bowl of water starch, then cut the tomatoes into cubes, cut the broccoli as much as possible, and put it on a plate for later use;
4. All the ingredients are ready. Let's fry the eggs first. To be exact, fry the egg yolk in the pot first. Put a small amount of salad oil in the pot, heat it slightly, add egg yolk, and take it out after solidification. Cut into cubes on the chopping block and put them in a bowl for later use;
5. The wok needs to be cleaned, and the water is controlled to dry, then a small amount of salad oil is added. After a little heating, the diced tomatoes we just made are added, and the juice of the tomatoes is constantly stirred. This process will appear about one minute after the tomatoes are put into the wok, and then a small half pot of water is added and the fire is boiled;
6. After the soup in the pot is boiled, we can add the diced egg yolk, stir it evenly, add salt to taste, then add the prepared starch and slowly pour it into the pot. In the process of pouring into the pot, the soup in the pot is constantly stirred with chopsticks to make it slightly thicker in an instant;
7. After the water starch is put into the pot, the fire boils. At this time, we can put the egg white just left in and slowly put the soup into the pot while stirring. At this time, the egg white will look better in the pot;
8. Finally, add the chopped broccoli we prepared and mix well. This bowl of tomato and egg soup is finished. Does it look nice?
How to make tomato and egg soup to look good and delicious?
Tomato and egg soup is a kind of soup with rich nutrition, simple ingredients and convenient preparation, but we need a little more patience to make it look good and delicious. According to the above steps, you can make tomato and egg soup at home.
Choose two tomatoes and an egg. I think this is the most suitable combination. The sour taste of two tomatoes will make this soup more comfortable, slightly sour, I like it very much;
Everyone makes tomato and egg soup at home, so don't make it casually if you feel trouble. Good taste and color will also make your family happy!
As long as you put salt in the egg soup correctly, the soup will look good, and the tomato and chopped green onion soup will look even better. Whether it's delicious or not depends on your own taste and whether you will add salt.
Yes, just add salt to taste and salt the eggs before they are put into the pot. When the water boils, pour the eggs twice, and then turn off the heat. Eggs are shaped in salt water, and the soup is clear, otherwise it is a little rotten egg paste soup.
Tomatoes can be peeled or not. There are several peeling methods in advance, so follow the easy method. Scrape the cross blade first, pour hot water and peel it by hand. The second is to insert chopsticks, hold them like corn cobs, rotate and bake them on the fire until the skin cracks and rolls up, and then turn off the fire and tear them. Third, like peeling loquat, small tomatoes are scraped from top to bottom with nails, big tomatoes are scraped with spoons, and then torn by hands.
I just don't like peeling, so I can cut it directly. Anyway, after the high temperature, the skin will fall into the soup. I can take it out of the pot, vomit while eating, or eat it directly.
Before adding water to the tomato and egg soup, put the tomatoes in a hot pot and fry them in red oil, then add water until the skin is slightly rolled up. Boil the water, add salt and stir, then pour in the eggs. If you cook them again, they will be cooked. If you cook for a long time, the eggs will not be so tender.
In addition, tomatoes are cut into hob blocks, which will not rot into the soup after being boiled a little, and the sweet and sour taste that can stimulate appetite is retained.
How to make tomato and egg soup look good and delicious? To make tomato and egg soup look good and delicious, wash and peel tomatoes, stir-fry them before making soup, and then put sesame oil when the soup is ready. The tomato and egg soup made in this way is delicious, smooth and delicious.
We often eat tomatoes, which are sweet and sour and nutritious. Whether it is eaten alone or used to stir-fry and make soup, it is very good. For example, we usually make scrambled eggs with tomatoes and tomato-egg soup, which is delicious after meals. We often make soup at home. For example, the tomato and egg soup I often make is mainly simple, beautiful and delicious. Let's share how to make tomato and egg soup delicious.
First, choose the ingredients 1. To make tomato and egg soup, you must first choose ingredients and buy fresh tomatoes. When we buy tomatoes, we should buy those naturally ripe tomatoes, which will taste like tomatoes. The seeds inside are red, and there are many juices. Most of the bottoms of tomatoes are protruding and feel soft.
2. It is best to use earth eggs for eggs, because the yolk in the earth eggs is more yellow and the color of the soup is better. Our family all laid eggs by our own chickens, and now there are many people who sell local eggs. Buy whatever you want, and you'd better go to a place that specializes in selling eggs.
2. Production steps 1. Ingredients: tomato, earth eggs, salt, onion, sesame oil, coriander, starch and white pepper.
2. Wash the tomatoes, cross them with a knife and blanch them with boiling water. The skin of tomatoes is easy to remove, and it doesn't need peeling, but the soup made by peeling will taste better. Peel and dice tomatoes for later use.
3. Wash the onion and cut the chopped green onion. Wash coriander and cut into sections for later use. Beat some earth eggs in a bowl and mix well. Add a little salt to taste when beating eggs, and add a little water to make the eggs taste smoother and less caked when cooking.
4. Boil the oil in the pot, put the right amount of oil in the pot, pour the diced tomatoes into the oil, stir fry evenly, stir fry the tomato juice, add the right amount of water, and boil over high fire.
5. Pour a little starch into a bowl, add water and stir well to make starch water for later use. After the water in the pot is boiled, pour in starch water, stir while pouring, and pour in egg liquid after boiling. Don't pour in one place, pour evenly.
6. Don't stir the egg liquid immediately after pouring. After the egg liquid is fixed, stir it gently with a spoon, sprinkle with chopped green onion and coriander, add sesame oil, salt and white pepper and stir well.
Tips 1, choose fresh tomatoes to make tomato and egg soup. Tomatoes had better be peeled, which will taste better. Before making soup, tomatoes must be fried. Many people don't fry directly to save time. This soup doesn't taste good.
When frying tomatoes, be sure to fry the juice of tomatoes, so that the soup will taste better. Add a little salt to taste when beating eggs, and add a little water, which will make the eggs taste smoother and not easy to agglomerate when cooking.
Don't stir in a hurry after the egg liquid is poured into the pot. Wait until the egg liquid is solidified before gently stirring. Add coriander and sesame oil when cooking, and the taste will be better.
Summary: Through the above sharing, everyone should also know how to make tomato and egg soup to look good and taste good. Actually, it is very simple to make. As long as you master the skills, you can make delicious tomato and egg soup at home. It's delicious, rich and delicious, and children like it very much. Come and try it quickly!
I made a pot of tomato and egg soup this Sunday and drank it all day alone at home. sorry
The ingredients I use are fried eggs, that is, a tomato, two eggs, half a bowl of starch water, salt, sesame oil and chopped green onion.
1. Draw a cross knife on the tomato, boil it in boiling water for a few minutes, and take it out when the tomato skin can be peeled easily.
2. Peel the tomatoes and cut them into small pieces. I suggest crushing it at home if possible, because there is nothing to grind at home, and I finally chopped it with a knife.
3. Boil the water in the pot, add the tomatoes and cook until the water boils. During this time, you can break the eggs and then soak the starch in the water.
4. After the water is boiled, pour in the starch and stir with a spoon until it thickens. Then add a proper amount of salt and stir well. Then slowly pour the beaten eggs into it. Wait for the water to boil, then stir. Then add a little sesame oil and chopped green onion. A bowl of tomato and egg soup is ready.
I drink it for fun. I drank about five bowls by myself, which was boring enough.