The cornstarch will be diluted with water, stirred well, in the soup is almost stewed before pouring into the pot can be, the following tomato and egg soup as an example of the introduction of the practice:

Preparation of materials: 3 tomatoes, 3 eggs, 1 bean skin, 5 mushrooms, 1 scallion, 1 small spoon of salt, 1 tablespoon of cornstarch, a tablespoon of cooking oil

Making steps:

1, take the skin of the beans one, wash it, soak it in warm water for 2-3 minutes, remove and drain for use.

2, wash and slice mushrooms, bean skin shredded, tomatoes cut thick slices, diced scallions.

3, take a spoonful of cornstarch, add 3 spoons of water and mix well.

4, hot pan cold oil, add the shallots burst incense, pour in the mushroom slices stir fry for 1 minute.

5: Push the mushrooms aside and stir-fry the tomatoes for a few minutes.

6, the tomatoes stir-fry sand, so that the egg soup, tomato sweet and sour flavor will be more intense, pour about 800 ml or so of water to boil.

7, put the shredded bean skins, pour the water starch and stir again, pour the egg mixture slowly in a circle into the soup, to be solidified into shape, and when the egg begins to float, add a spoonful of salt, gently stir with a spoon, you can turn off the fire.

8, out of the pot can be sprinkled with a little parsley. If you don't like cilantro, you can leave it out and sprinkle chopped green onion to decorate.

9, added mushrooms and bean skins of tomato egg soup is completed.