How to make tomato and egg soup?

Wash coriander and leek, remove roots, peel tomatoes, cut them in half, remove pedicels, and cut them into slices. Beat the eggs into egg liquid for later use.

Second step

Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, stir-fry the tomatoes until they turn into red soup. Pour in boiling water and continue to cook over high heat for about 2 minutes until the soup turns red.

Third step

Stir in salt, pour in water starch and thicken it clockwise (or counterclockwise), then pour in egg liquid, pour in sesame oil and take it out.

Fourth step

After the soup is put into the bowl, sprinkle with chopped green onion and coriander, and don't put anything you don't like.

Finished product map of tomato and egg soup

Cooking tips

Among many home-cooked dishes, tomato and egg soup is estimated to be essential in my life. If I don't drink it once a week, it's like something defective. I guess it's a hangover from kindergarten.

There are many ways to peel tomatoes, which have been introduced in blogs before. Please click here.

To make tomato and egg soup, you must stir-fry the red oil of tomatoes before adding boiling water, which makes it easier to blend the flavor of tomatoes into the soup, and it is best to add boiling water.

Thicken the egg liquid before beating, and let the egg liquid flow into the pot quickly and evenly when the pot is boiling. This way, the eggs are thinner and better looking.

There is an easier way: cut the tomatoes directly into pieces and put them in clear water, then boil them over high heat and continue cooking for 3 minutes. After the red oil appears in the soup, add salt and stir well, then pour in the egg liquid. For many people, this is a relatively simple method, and there is no need to fry tomatoes or add starch.