2 eggs (the number of eggs can be increased or decreased according to your own preferences)

Dry starch 1 teaspoon

Appropriate amount of pepper

Proper amount of salt

Sesame oil right amount

Proper amount of onion

Coriander powder

Step 1

Wash the tomatoes with pedicels, cross the smooth side with a half-centimeter-deep knife, then boil them in boiling water for 20 seconds and then turn off the heat.

Second step

Take out the tomatoes and peel them off.

Third step

Cut peeled tomatoes into small pieces.

Fourth step

Put 3 bowls of water in the pot, then add the tomato pieces and cook for a while. Tomatoes are best cooked (if you like strong fragrance, you can do this: heat in a wok, add appropriate amount of salad oil, then add tomato pieces and stir-fry red oil, and then add 3 bowls of water to boil for a while; The practice of directly boiling water without frying is relatively light)

Step five

Add salt and pepper to the soup pot to make it tasty, then put the dry starch into a bowl and add a spoonful of water to make it into water starch, pour it into the soup pot, stir well, and add a proper amount of water starch. The soup is rice soup.

Step 6

Beat the eggs into a bowl, add a few drops of water and mix well (prepare the egg liquid first when cooking tomatoes), then slowly pour it on the whole surface of the soup pot (don't stir it with chopsticks, the soup made is particularly broken and ugly), stir it when slicing, sprinkle chopped green onion (and coriander) after boiling, and pour some sesame oil on it and mix well after turning off the fire.

skill

Several points of tomato and egg soup;

1, tomatoes must be peeled and boiled for a while;

2, the soup must be thin, and it must be before putting the eggs, because only when the soup is thickened can the plumeria float;

3, put a few drops of water in the egg liquid, the egg will be very thin and beautiful;

4. put sesame oil after turning off the fire, and the taste will not be diluted.