Ingredients for tomato and enoki mushroom soup: tomatoes, enoki mushrooms, eggs, cooking wine, salt, and sesame oil. Steps:

Step 1. Wash the tomatoes first, remove the stems, put them on the chopping board and cut them into small pieces.

Step 2. Wash the shredded enoki mushrooms in clean water, soak them for a while, then wash them again and take them out for later use.

Step 3. Use a knife to cut off the roots of the enoki mushrooms, and then slightly break the enoki mushrooms into pieces with your hands.

Step 4. Prepare a small bowl, beat 2 eggs into the bowl, add 1 teaspoon of cooking wine and a little salt, and beat into egg liquid.

Step 5: Heat the pan with cold oil, add the tomatoes and stir-fry them. Use a spatula to stir-fry and crush them to squeeze out the tomato juice. This step can fry out the lycopene inside and change its nutrition. It is more conducive to human body absorption and can also make the soup richer.

Step 6. After frying is almost done, add some water to the pot, then pour in the enoki mushrooms, cover the pot and bring to a boil over high heat.

Step 7. Slowly pour in the egg liquid and stir with chopsticks while pouring. After the egg liquid solidifies, add a little salt, drizzle with some sesame oil, and stir evenly with a spatula.

Step 8, success.