Tomato and Egg Soup

1: Wash tomatoes and cut into hob blocks. Wash and cut the fungus after soaking.

2. Soak the broad flour in cold water and take it out for later use.

3: Slice garlic, chop parsley, and break eggs for later use.

4: Heat oil in the bottom pot and saute garlic, then pour in tomatoes and stir fry.

5: Pour the right amount of water to boil, add the wide noodles and cook for a while.

6: Add fungus, pour in egg liquid and add a little salt to taste.

Sprinkle coriander powder, drop a few drops of sesame oil, and then turn off the heat and start the pot.

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Different tomato and egg soups

1. Wash tomatoes and cut into pieces (about the size of nails), and break eggs for later use:

2. Wash and dry the pan. Heat a tablespoon of oil, pour in tomatoes and salt, stir-fry until the oil is red, then add water and a little sugar (depending on the individual). When the soup is boiled, stir it with a spatula and pour in the egg drop. .......

Note: Never put monosodium glutamate unless you like it.