Preparation materials: 3 tomatoes, 3 eggs, bean skin 1 piece, 5 mushrooms, chives 1 teaspoon, salt 1 teaspoon, corn starch 1 teaspoon, and cooking oil 1 teaspoon.
Production steps:
1, take a bean skin, wash it, soak it in warm water for 2-3 minutes, take it out and drain it for later use.
2. Wash and slice the mushrooms, shred the bean skin, cut the tomatoes into thick slices, and dice the chopped green onion.
3. Take a spoonful of corn starch, add 3 spoonfuls of water and mix well.
4, hot pot cold oil, add onion stir-fry, pour in mushroom slices and stir-fry 1 minute.
5. Push the mushrooms aside, add the tomatoes and stir fry for a while.
6. Stir the tomatoes into sand, so that the egg soup will be more sour and sweeter. Pour about 800 ml of water to boil.
7. Add shredded bean skin, pour in water starch and mix well again. Slowly circle the egg mixture and pour it into the soup. When the egg blossoms solidify and begin to float, add a spoonful of salt and gently stir with a spoon. Turn off the fire.
8. Sprinkle a little parsley after cooking. Don't put coriander if you don't like it. Sprinkle with chopped green onion for decoration.
9. The mushroom, bean skin, tomato and egg soup is finished.