The enoki mushroom is a kind of edible fungus, known for its tender cap, brittle stalk, rich in nutrients, and delicious flavor, and it is a good ingredient for coleslaw, hot pot, and soup, which is rich in nutrients, fragrant, and delicious, and is loved by the common people. It has been determined that the content of amino acids in enoki mushrooms is very rich, higher than that of general mushrooms. The nutritional value and medicinal value of enoki mushrooms are very high, and they are regarded as "super health food" in the international market. Moreover, because it contains amino acids, vitamins and minerals that are easy for brain development, it is very helpful for children's intellectual development, and it is also known as "wisdom-enhancing mushroom" by the Japanese. "

Summer is the best time to eat the golden mushroom, so it is very beneficial to the body.

Summer weather is hot, sweaty, fast metabolism, the body will be very prone to dehydration, so, usually we not only have to drink more water, eat more fruits and vegetables, the three meals diet should also do some soup soup to drink, in order to ensure that the summer.

If it is summer, in time for the tomato season, not only cheap, and naturally ripe tomatoes, soft and hard moderate, can be eaten as a fruit, vitamin C, but also eaten cooked to supplement the lycopene and antioxidants, and mushrooms with a soup, and the appetizer, nutrient-rich and delicious.

Summer, after meals or before meals, drink a bowl of fresh soup full of tomato juice and enoki mushrooms, to the body to replenish water at the same time, but also absorbed more nutrients, and good digestion and easy to absorb, and is not easy to cause fire.

Kimchee mushroom tomato soup egg soup

Required ingredients: 150 grams of kimchee mushrooms, 1 tomato, 1 small onion, 1 egg, 2 grams of salt, oil in moderation

Making process

1, First, cut the kimchee mushrooms The first thing you need to do is to cut off the roots of the enoki mushrooms and tear them apart with your hands, without disturbing the order of the heads and tails, and then gently scrub them in water, remove them from the water and dry them out, and then repeat this action twice more, and finally dry them out. Next, smooth out the enoki mushrooms again, chop them with a knife and set aside on a plate.

2, in order not to affect the taste of the soup and beautiful, tomatoes are best to remove the skin, find a stainless steel spoon, with its edge from the tomatoes from the tip of the top of a little hard scraping, like this, the entire surface of the tomatoes all scraped, the next use of a knife in the tomatoes on the top of the gently cut a cross, with the hands of pinch the cut open the skin, gently a tear, a piece of the skin of the tomatoes, and the skin of the tomatoes, the skin of the tomatoes, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, and the skin. A piece of tomato skin and meat will be separated, and finally peel the whole tomato skin clean.

Because now the tomatoes are basically self-heating ripe, more juice, directly on the operating table cut, the juice will flow out, waste too much pity, so use your hands to hold the tomatoes to the plate play into small pieces.

3, Small onion cut into small pieces, neck and leaves separately into the plate, the neck is used to burst the pot, green onion leaves can be made when the pot garnish with; tomatoes knocked into the bowl, chopsticks stirred to pick up the egg white can be, so as to ensure that the made of the egg will not become a large block.

4, hot pan into a small amount of vegetable oil, down into the onion stir fry flavor, cut the tomatoes into the pan, pay attention to this time to use a small fire slowly fry, so that all the blocks of tomatoes all soften into tomato juice, can not be a big fire, or else, the tomato juice is easy to burn dry, at this time you can put a small amount of salt, not only out of the juice of the block, to make the soup is also thick. The soup is also thick.

5, tomatoes all into the juice, cut the mushrooms pour in, add a spoonful of soy sauce, stir fry for a minute, when the mushrooms become soft, add two bowls of water, of course, the amount of water you can control, as long as enough for the family to drink can be, the fire boil to a small fire boil for a minute, and then stirred the egg, drawing a circle like a little bit of dripping into the small fire boil! The pot, the formation of clouds of eggs, all poured into the fire can be turned off, so a soup fresh flavor of the beautiful tomato mushroom soup is ready, into the bowl sprinkled with chopped green onions or parsley can be beautiful to enjoy.

Tips:

Tomatoes are the best choice for a full, rounded appearance, no edges, thin skin, through the skin can be seen in small white dots, such tomatoes sandy, and juicy, no matter how raw to do soup is very delicious. It is best to remove the skin of the tomatoes, so that the tomatoes are more likely to quickly juice, of course, it is too much trouble can also be brought. The more you cut the golden needle mushrooms, the better, the process of washing the best not to upset the order, so that it is easier to cut.

I hope today's golden mushroom tomato soup egg soup, you and your family like.

That's all for today's food sharing, thank you for taking so long to read it patiently. I'm Fitness Life Record, I share pro-tried food every day, if you have better suggestions or opinions, please leave them in the comment section, I'll be very grateful.