How to make tomato and egg soup

Wash coriander and chives to remove roots, peel tomatoes, cut them in half, remove pedicels, and then cut them into pieces. Beat the eggs into egg liquid for later use.

Step 2

Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, stir-fry the tomatoes until the tomatoes turn into red soup. Pour the boiling water and continue to cook with high fire for about 2 minutes until the soup turns red.

Step 3

Stir in salt, pour in water starch and thicken it clockwise (or counterclockwise), then pour in egg liquid and pour in sesame oil before taking out.

Step 4

After the soup is put into the bowl, sprinkle with chopped green onion and coriander, and don't put anything you don't like.

Finished product map of tomato and egg soup

knack for cooking

Among many home-cooked meals, tomato and egg soup is estimated to be indispensable to me in my life. If I don't drink it once a week, it will be like something with shortcomings. It is estimated that it is a sequela left by kindergarten.

There are many ways to peel tomatoes, which have been introduced in blogs before. Please click here.

To make tomato and egg soup, you must stir-fry the red oil of tomatoes before adding boiled water, which makes it easier to make the taste of tomatoes into the soup, and it is best to add boiled water.

Thicken the egg mixture before beating, and let the egg mixture flow into the pot quickly and evenly when the pot is boiling. The egg blossoms that come out like this are thinner and better looking.

There is a simpler method: directly cut the tomatoes into pieces and put them in clear water, then boil them with high fire, and continue to cook for 3 minutes. After the red oil appears in the soup, add salt and stir well, and then pour in the egg liquid. It is a relatively simple practice for many people without frying the tomatoes or adding starch.