Wash the tomatoes with running water, then put an appropriate amount of hot water in the pot, then put the tomatoes into the pot, cook the tomatoes over high heat for 30 seconds, until the skin on the surface of the tomatoes completely falls off, then Then cut the tomatoes into 2cm squares and set aside. Crack the eggs and put them into a bowl, then put 2ml of cooking wine into the pot, then stir the eggs in one direction for about 40 seconds and set aside.

After heating the pot, put lard and a little cooking oil into the pot. When the oil temperature is 70% hot, put the tomato pieces into the pot and cook the tomatoes over medium heat. After frying the juice, immediately add an appropriate amount of hot water to the pot.

After putting the tomatoes on medium heat for 2 minutes, put the white pepper and salt into the pot and stir evenly, then put the egg liquid into the pot (slowly add the egg liquid into the pot) Stir, this will make the egg liquid look like egg blossoms), finally put the seaweed and chopped green onions into the pot, and it is ready to serve.

Tips for making tomato and egg soup:

1. When making tomato and egg soup, be sure to wrap the purchased tomatoes in a sealed bag for 1-2 days, so that the tomatoes can become Old, because old tomatoes have more juice and can make the cooked tomato soup thicker. However, old tomatoes cannot be fried directly. You also need to put the whole tomatoes in hot water and cook for 30 seconds. This step can remove the tomatoes. The skin can also make the tomato flesh softer, making the cooked tomato soup more delicious.

If you can buy softer tomatoes at the market, you don’t need to wrap them in a sealed bag, but the step of boiling the tomatoes in hot water is still indispensable.

2. When making tomato and egg soup, you need to add a little lard to fry the tomatoes. Because lard has a strong aroma, just adding a little can make the cooked tomato and egg soup more delicious. fragrant.

3. Generally when making tomato and egg soup, I will also put 5-10 grams of seaweed into the soup, because seaweed has the effect of increasing freshness and flavor, and only a small amount is needed to make the tomatoes taste more delicious. The soup is more delicious.