Ingredients: tomatoes, carrots, enoki mushrooms, nori, eggs, scallions, salt, oil.

Practice

1, tomatoes peeled and diced, carrots peeled and shredded, enoki mushrooms cut off the root and cut in half, parsley chopped, ready to purslane, egg beaten into a bowl.

2, the pot of oil to heat, under the tomatoes, stir fry until the tomatoes become soft out of the red soup.

3, add a bowl of water, water boiling under the shredded carrots, enoki mushrooms, cook for about a minute.

4, under the purple cabbage a few moments to cook, dripping into the egg.

5, add salt to taste, sprinkle with chopped green onion can be.

Tomato and white mushrooms egg soup

Ingredients: white mushrooms, tomatoes, tender tofu, eggs, salt, oil, chicken powder, cooking wine, chopped green onion.

How to do

1, tomatoes with boiling water to peel the skin and cut into small pieces, white mushrooms clean, tender tofu cut into pieces, eggs with cooking wine mixing standby.

2, the pan into the oil under the tomatoes stir fry, add the white mushrooms stir fry.

3, add water and boil over high heat, add tofu, add salt, chicken powder seasoning in a few minutes.

4, pour in the adjusted egg mixture boil, out of the pot sprinkle onion can be.

Silkmelon egg soup

Instruments: silk melon, eggs, oil, salt, scallions

Practice

1, silk melon peeled, washed and cut into pieces, eggs into a bowl with salt into the egg wash.

2, start the pan with oil, under the egg liquid fried until solidified into pieces.

3, add water to boil, add a little oil, under the loofah pieces to cook for two minutes.

4, add a little salt to taste, out of the pan sprinkled with chopped green onions can be.

Tomato, tofu and egg soup

Instruments: tofu, tomatoes, eggs, scallions, cilantro, water starch, salt, sesame oil, pepper

Practice:

1. tomatoes blanched in boiling water to remove the outer skin and cut into small pieces of the bowl for spare parts, tofu into small pieces, the bowl of eggs with chopsticks and stirred to prepare for the bowl, cilantro and scallions cut into thin sections.

2. Add the right amount of oil to the pan, and when the oil is hot, stir-fry the tomatoes for a few moments, and then stir-fry the tomatoes for a few minutes to get the juice out of the tomatoes.

3. After the tomatoes are soft, add water to boil, and skim the surface of the foam.

4. Boil down into the tofu, cook for 2 to 3 minutes, and then drizzle in the appropriate amount of water starch to thicken the soup.

5. Reduce heat and pour in the egg mixture, add salt and pepper and stir well.

6. Add appropriate amount of cilantro or green onion, then drizzle with sesame oil.

7. Enjoy your meal!