Tomato lactone tofu egg soup practice ?

Materials Preparation:

1, lactone tofu: do not need to cut in advance, later directly with a spatula broken

2, tomatoes: diced, like a little bit of paste can be cut into small pieces a little bit, to peel or not does not matter

3, eggs: two eggs beaten standby

4, green onions: cut

5, starch: pour a little starch In a bowl, add a moderate amount of water, so that the starch dissolves in water

The rest of the materials do not need to do special treatment

Pan a little oil, put the eggs scrambled

Eggs almost cooked when the whole box of polyester tofu into the spatula to stir the tofu, continue to stir, to prevent sticking to the pan

Cook until the tofu has a little bit of water out of the time, the next diced tomatoes, slowly stirring

Put down the seasonings: green onions, salt, pepper, and soy sauce. Turn the pot, so that the seasoning becomes uniform

The tofu itself contains water, so the more you cook the juice will be more, when the tofu and tomatoes are basically cooked through the flavor, under the water starch

Turn the pot of ingredients, juice, according to their own preferred taste to determine the extent of the juice, generally leave a little bit of viscous broth is the most delicious, start the pot on a plate

Tips

Tips

To make sure that you can get the best out of your tofu and tomatoes, you need to make sure that you can get the most out of your tofu and tomatoes. p>1, the role of water starch is to make the soup become a little thick, taste very good, but do not use too much starch, or too thick will affect the taste

2, the whole cooking process in addition to the water starch inside a little water, do not need to add additional water, because the tofu cooked for a long time will be out of the juice, add additional water will affect the taste