Tomato egg flower soup, red and yellow lined with green, rich egg flavor, sweet and sour.?

Rolling soup, I think the most delicious and beautiful soup is this tomato egg flower soup. The red tomato soup, floating in a layer of golden eggs, with the home of the white porcelain bowl on the table, the soup on the surface of the sporadic dotted with green onion, red and yellow lining green. The color of the soup is clear and bright, and the fragrance of the egg is rich, the sweetest flavor in memory.

Ingredients ?

2 eggs

2 tomatoes

2 green onions

Salt

Sugar

Some drops of sesame oil

A few drops of starch

Some watercress

How to make Tomato and Egg Soup ?

Eggs shelled and knocked into a bowl; green onions cleaned and chopped spare; tomatoes cleaned and spare

Tomatoes cleaned and split in half, remove the tomato tip (V-shape on the cut can be cut two knives), cut the block spare

Hot frying pan, injecting a little oil, the oil temperature up under the tomato block stir-fry a few times

The pot add the right amount of water, boil and then continue to cook on medium heat for 3-5 minutes.

First, the egg should be well beaten, well beaten, whisked until the yellow and white is not divided is considered to be well beaten. If you don't beat the egg well, it will stick to the pan and clump together.

Second, the egg liquid into the pot to pay attention to, remember to adjust the stove fire, turn the fire so that the soup presents a slightly boiling state of the egg liquid into the dial, so that the formation of the egg is complete, will be floating in the soup on top of the surface. If it is a prosperous fire soup roll state will be poured into the egg, not only the formation of the egg flower, and the egg is also easy to form pimple-like, sunk into the soup, soup color is cloudy.