Current location - Recipe Complete Network - Food recipes - Perfect tomato and egg soup, many people are wrong in the first step, 3 years of private kitchen tips!
Perfect tomato and egg soup, many people are wrong in the first step, 3 years of private kitchen tips!

?

Tomato and egg soup, a soup made by every family, I always think that it seems that everyone does not need to share the practice, but needless to say, the soup tastes different in every family, and even it is hard to drink in many restaurants ...

It is very simple to make a tomato and egg soup that tastes delicious in one pot, the tomatoes are not sour, the eggs are not fishy, and the soup is not thick or weak.

I've been cooking since I was 6 years old. This tomato and egg soup is really a lot of cooking. It's the most common health food for the people, and it's a very grounded soup. I think it's very important to make this soup well. There are three points:

First, the tomatoes must be cut into small pieces and stir-fried for a long time, so that the eggs and tomatoes taste mutually infiltrated and blended, and at the same time, the tomatoes are not sour and the eggs are not fishy. I especially can't stand chunks of tomatoes in tomato and egg soup, and I feel sick when I bite them in one breath.

second, pour the egg liquid in several times, and then use chopsticks to circle clockwise and counterclockwise to fully disperse, so that the eggs become a little bit even, which makes them look more beautiful;

Third, tomato and egg soup doesn't need too much seasoning. Just add some onion and ginger and a few drops of sesame oil, and it will be very fragrant. There is no need for thicker seasoning to cover up the true taste of nature. Finally, we must add just the right amount of water starch to make the soup not thick and clear.

Actually, it's very simple. Every time I talk a lot, I talk a lot. These little words are mainly written for novice friends. Please skip them for experienced people. You are also welcome to correct me and share your own exclusive secrets.

ingredients

two tomatoes, two eggs, a small piece of ginger, three shallots, appropriate 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.

Method of peeling tomatoes:

First, cross the knife and scald it in boiling water;

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

Third, peel with a good peeler.

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

4. Cut the ginger into powder, chop the scallion and onion leaves separately, add a proper amount of oil to the pot, add the scallion and Jiang Mo and saute.

5. Add diced tomatoes and stir fry for a while until the diced tomatoes are not visible.

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

7. Pour the egg liquid several times. First, pour a part of it in a circle. When you see slight solidification, immediately use chopsticks to circle and spread it. Row it clockwise and counterclockwise respectively, so that the egg will be filiform and not flaky, and then row it backwards and then spread it evenly.

then add appropriate amount of water starch and mix well. before taking out of the pan, add appropriate amount of salt, drop a few drops of sesame oil, sprinkle with chopped green onion and mix well.

8. finished product drawing.

Ye Zi's kitchen, a national first-class nutritionist, a state banquet inheritor and a number of TV program guests, share simple, creative and improved health dishes every day.