Tomato and egg soup, a soup made by every family, I always feel that it seems unnecessary to share the practice, and everyone can, not to mention that this soup tastes different in every family, and even it is difficult to taste in many restaurants. ......

It's simple to make a pot of tomato and egg soup that tastes delicious, tomatoes are not sour, eggs are not fishy, and soup is not thick or light, but it really needs some skills.

I have been cooking since I was 6 years old. This tomato and egg soup is really made a lot. It is the most common healthy food for ordinary people, and it is also a very grounded instant soup. I think it's very important to make this soup well.

First, tomatoes must be cut into small pieces and fried for a while, so that the flavors of eggs and tomatoes can penetrate each other and blend well. At the same time, tomatoes are not sour and eggs are not fishy. I especially can't stand the large pieces of tomatoes in tomato and egg soup. I feel sick if I bite them in one breath.

Second, the egg liquid should be poured in several times, and then circled clockwise and counterclockwise with chopsticks to make the eggs fully dispersed, so that the eggs become a little uniform and look more beautiful;

Third, tomato and egg soup doesn't need too much seasoning. Add onion ginger and a few drops of sesame oil and it will be very fragrant. You don't need stronger spices to mask the true taste of nature. Finally, you must add a proper amount of water starch to make the soup not thick and unclear.

It's actually quite simple. I speak a lot every time. These small words are mainly written for novice friends. Veterans please skip, and welcome to correct me and share your exclusive tips.

food

Two tomatoes, two eggs, a small piece of ginger, three shallots, a proper amount of oil, salt, a few drops of sesame oil and water starch.

Production steps

1, prepare raw materials.

2. Peel the tomatoes and cut them into small pieces. Cut them smaller and clean the white part inside.

The method of peeling tomatoes:

First, draw a knife and scald it with boiling water;

Second, scrape it repeatedly with a stainless steel spoon and then tear it, which is suitable for more mature tomatoes;

Third, peel with a good peeler.

3. Stir the egg mixture evenly, and stir it more evenly.

4. Cut the ginger into powder, chop the onion and onion leaves respectively, add a proper amount of oil to the pot, add the onion and Jiang Mo and stir fry until fragrant.

5. Add diced tomatoes and stir fry for a while until the diced tomatoes are out of sight.

6. Add appropriate amount of boiling water and boil again.

7. Pour the egg liquid several times. First, pour a part in the circle. When you see slight solidification, immediately circle it with chopsticks and spread it out. Row clockwise and counterclockwise respectively, so that the eggs will be filiform and not flaky. Then line it upside down and spread it evenly.

Then add a proper amount of water starch and stir evenly. Add proper amount of salt, drop a few drops of sesame oil, sprinkle with chopped green onion and mix well before cooking.

8. Finished product drawing.

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