Tomato and egg soup practice is as follows:
Main ingredient: tomatoes, eggs
Accessories: oil, salt
1. tomatoes washed
2. tomatoes sliced, cut five or six slices, about half of the good, green onion leaves diagonally cut (you have spinach can be ready to cut up) Ginger cut on the two slices of the egg standby
3. soup pot ladle Two or three bowls of water, water open into the tomatoes, green onion leaves, ginger slices, put salt, put pepper, the fire is not too fast
4. water starch slowly poured into the soup pot, and use chopsticks to gently stir along the side of the soup pot
5. eggs broken and stirred
6. egg mixture slowly poured into the soup in a circle, quickly shut off the fire, at this time, we must remember to do not stir the soup, and wait for the residual heat to the eggs cooked, the eggs can be used as a gap in the heat, and the eggs can be used as a substitute. Use the gap you can put black pepper, sesame oil and other seasonings
Cooking tips
Very simple soup, sometimes feel the more simple things the less easy to do well. For example, for this one egg to fill the soup pot and not look soupy, it requires: first, starch; second, turn off the heat immediately after the egg is placed in the pot and don't stir the soup; and don't rush the fire too much.