condiments

Tomatoes 1

Porphyra10g

Eggs 1

condiments

Dried/shelled shrimp

15g

condiment

energy

2 tablets

residual sauce

Proper amount

hotbed chives

3 pieces

Practice of tomato, laver and egg soup

1. Porphyra is boiled in water and washed; Soak shrimps until soft, and then drain; Cut the bottom of the tomato with a cross knife, scald it with hot water, peel it and cut it into small pieces; Beat eggs into egg liquid; Slice ginger and cut onion.

2. Heat the oil pan and saute the ginger slices.

3. Add shrimp and saute until fragrant.

4. Add tomatoes and stir fry several times.

Pour in the right amount of broth.

6. After boiling, add seaweed.

7. Bring to a boil, pour in the egg liquid and sprinkle it into egg blossoms.

8. Sprinkle with chopped green onion.