Tomatoes, eggs, shallots, garlic, starch, salt, coriander, vegetable oil.

Production steps:

Nowadays, tomatoes are generally hard-skinned, and they taste particularly bad. When cooking soup, don't leave the skin inside, so the first step is to remove the skin, prepare a bowl, put the tomatoes in it, cut a cross knife on it, and pour boiling water for two minutes. After taking it out, the opening will become curly, so it is more convenient to tear the skin directly from this part.

After peeling, dice the tomatoes, add a spoonful of salt to the bowl, stir, and marinate the soup in the tomatoes. After the soup is marinated, fry the tomatoes. It's very easy to fry.

After the coriander is finally finished, it can be sprinkled for embellishment, which can also play a role in improving the taste. Wash it first, cut it into sections and put it on a plate for later use.

Not too much garlic, just one or two, cut into pieces and put them in a wok, which tastes better.

The white part of the shallot is separated from the green part, the green part is cut into chopped green onion, and the white part is cut into small pieces for later use.

Knock the eggs into the bowl and break them. Beat well with chopsticks and stir well, so that the eggs will be clearer and thinner.

When all the auxiliary materials are ready, start frying the oil pan. When the oil temperature is 60%, the onion and garlic slices will be fragrant, and then the diced tomatoes will be fried.

After the tomatoes are fried until soft, add some water and bring the water to a boil.

Put a spoonful of starch into a bowl, add water and stir well. Melt and pour into the pot to thicken.

Then pour in the egg mixture, stir it with chopsticks, let it disperse, and then turn off the heat.

Finally, drop a few drops of sesame oil, sprinkle with coriander and chopped green onion, stir well and serve.