Flammulina velutipes, Tomato Soup and Egg Soup
Flammulina velutipes has many practices, such as hot pot, steaming, frying and soup making. Among them, the healthier one is light and oily, especially in spring and autumn when the weather is dry. Drinking more soup and water is very helpful for moisturizing and hydrating.
Flammulina velutipes, Tomato Soup and Egg Soup
Required ingredients
Required ingredients: Flammulina velutipes 150g, tomatoes 1, shallots 1, eggs 1, 2g salt and proper amount of oil.
manufacturing process
1. First cut off the root of Flammulina velutipes, and then tear it off by hand. Don't disturb the order of head and tail, gently knead in clear water, remove and drain, repeat this action twice, and finally drain. Next, smooth the Flammulina velutipes again, cut it into pieces with a knife and put it on a plate for later use.
Flammulina velutipes, Tomato Soup and Egg Soup
2. In order not to affect the taste and beauty of the soup, it is best to remove the skin of the tomato, find a stainless steel spoon, and scrape the edge slightly from the pedicle to the top of the tomato. Like this, the whole surface of the tomato was scraped. Then use a fruit knife to gently cross the top of the tomato, pick up the cut skin by hand and gently tear it open, so that the skin and meat of the tomato will be separated together. Finally, peel off the whole tomato.
Because tomatoes are basically self-cooked now, and there is a lot of juice, if you cut them directly on the operating table, the juice will flow out, which is a pity to waste, so you can hold the tomatoes in your hand and make them into small pieces and put them on a plate.
tomato
3. Cut the shallots into small pieces, and put the neck and leaves into the plate. The neck is used to explode the incense pot, and the pot can be decorated with onion leaves when making it; Knock the tomatoes into the bowl and stir them with chopsticks until they can't afford to pick the egg white, so as to ensure that the eggs won't get bigger.
Prepared ingredients
4. Pour a small amount of vegetable oil into the hot pot, add chopped green onion and stir-fry for fragrance, and pour the cut tomato pieces into the pot. Note that at this time, fry slowly with low fire, so that all the tomato pieces can be softened into tomato juice, and no fire is allowed. Otherwise, tomato juice is easy to burn. At this time, a small amount of salt can be added, which can not only produce juice pieces, but also thicken the soup.
tomato
5. After all the tomatoes become juice, pour in the chopped Flammulina velutipes, add a spoonful of soy sauce and stir fry for one minute. After the Flammulina velutipes become soft, add two bowls of water. Of course, you can control the amount of water yourself, as long as it is enough for your family to drink. Turn the heat down and cook for one minute. Then put the stirred egg liquid into a circle with a small fire and pour it into the pot to form a cloud-like egg flower, and pour it all in.
Flammulina velutipes, Tomato Soup and Egg Soup
Tips:
It is best to choose tomatoes with full and round appearance, no edges and corners and thin skin. You can see small white spots through the skin. Such tomatoes rustle and are juicy, and they are delicious whether eaten raw or made into soup. It's best to peel tomatoes, so it's more convenient and quick to juice them. Of course, if you have difficulties, you can take them with you. The more Flammulina velutipes are cut, the better. It's best not to disturb the order during washing, so it's easier to chop.
Flammulina velutipes, Tomato Soup and Egg Soup
I hope you and your family like today's Flammulina velutipes, tomato soup and egg soup.
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