Main ingredients:

Eggs (two) and tomatoes (two).

Exercise:

1, prepare two persimmons.

2, the eggs are scattered and the persimmons are cut into pieces.

3. Put oil in the pot, heat it, add the cut persimmon, stir-fry it up and down, add salt until the soup comes out, add boiling water (cold water) and cook for a while. I think the soup is sticky enough and the persimmons are rotten. Stir the eggs in. Eggs are ready, add monosodium glutamate and turn off the heat.

4, persimmon egg soup is good, delicious.

Tips:

The eggs must be beaten evenly, so that the yolk and egg whites are fully mixed. This step is a key step to make beautiful egg flowers. Add a few drops of water to the egg liquid and the egg will be thin and beautiful.

Don't stir the egg mixture after it is mixed into the soup. When the egg blossoms float slowly, it will be especially beautiful to stir them with a spoon. Don't stir it with chopsticks and pour it into the soup pot, or the soup will break.