Tomatoes are rich in carotene, vitamin C and B vitamins, while tofu is a low-fat and low-calorie food, which contains a lot of plant protein. These two ingredients are matched together to make a light and nutritious tomato bean curd soup, which tastes sour and appetizing.
Let's prepare the ingredients first:
Clean three mushrooms and slice them. Mushrooms have a special flavor and are more suitable for soup.
Clean a few shallots and cut them into chopped green onions.
Take a small bowl, beat in two eggs and stir quickly with chopsticks.
A piece of tofu, first split the tofu in two, and then cut it into diced tofu on the chopping board. Tofu is cut upside down, and the cut tofu can be held by hand without sticking to the back of the knife.
We peel tomatoes, and the skins of tomatoes are cooked in soup, which affects the taste.
Boil water in a pot. After the water boils, put in two tomatoes and blanch them, so it's easy to peel them off. After blanching, take out the tomatoes and rinse them with cold water. Pull the tomato skin gently and take it out easily.
Then cut the tomatoes into small pieces after removing the roots and put them in the pot.
Add hot oil to the pot. When the oil is hot, pour in the egg liquid, which will solidify quickly. Stir the egg pieces with a spoon. Pour out the broken egg pieces.
Heat more oil in the pan, add tomatoes and chopped green onion and stir fry together. Stir-fry the tomato juice, stir-fry the soup to sour taste, and pour in some water. The amount of clear water should be enough at one time.
Then add tofu and mushrooms, add 2 grams of salt and 4 grams of pepper, boil with high fire, remove the floating powder from the sauce, and stir the pot with a spoon.
Cook on low heat for about 5 minutes, then the soup will thicken and become fragrant. Then add scrambled eggs, pour in appropriate amount of water starch, and pour in water starch to hook a thin layer to make the soup more viscous and rich.
Turn the pot upside down and put it on the plate, sprinkle with coriander, and pour 3 grams of sesame oil before the pot, so that the bean curd soup tastes more fragrant and the soup is brighter, and you can pour it into the soup basin to eat.
This light appetizing and nutritious tomato bean curd soup is ready.