It's hot in summer, which makes people a little fidgety. Sometimes I just want to cook simple meals, especially at noon. You should eat well, eat well, but you can't just deal with it. Then you should at least make a soup, eat and drink, eat comfortably and supplement nutrition. It is most suitable for drinking tomato and egg soup, which is simple, fast, time-consuming and effortless, refreshing and not greasy, especially suitable for cooking in summer.

Many people like to drink tomato and egg soup, which has the unique sour taste of tomatoes and the smell of eggs. It's a perfect match Many people go out to eat and don't forget to order a tomato and egg soup. It's appetizing, so cooking at home is more necessary. Just this season, tomatoes are fresh, and the taste and taste are just right. When it is made into soup, it tastes very sour, but it is not so sour and tastes very comfortable.

Some people think that their own tomato and egg soup is not delicious, and it looks as clear as water, which makes people lose their appetite. However, some people make tomato and egg soup with beautiful eggs, red color, appetizing and satisfying, so you need to know the skills to make tomato and egg soup well, but many people make mistakes. No wonder this soup tastes bad! Chef: That's the right thing to do! Take a quick look at the chef's practice.

Tomato and Egg Soup

Prepare ingredients: tomatoes, eggs, salt, corn starch, cooking oil.

Wash the tomatoes, boil the water in the pot, cut the tomatoes with a cross knife, turn off the fire after the water boils, put the tomatoes in the boiling pot, scald them for half a minute, take them out while they are hot, and peel them off for half a minute. Don't scald it for too long, so as not to affect the taste. Tomato skin is rich in nutrition, but in order to make the soup more beautiful and delicious, I will remove the skin.

Heat the wok, add a little cooking oil, pour in the chopped tomatoes after heating, stir-fry the tomato juice over high fire and sprinkle a little salt, which is more conducive to a large amount of juice.

Then pour in the right amount of water and bring it to a boil.

Beat the eggs into a bowl and stir well for use. At this time, you should not pour the egg liquid directly, but do one more step before this, and beautiful egg blossoms will appear.

Pour a little corn starch into a small bowl, add water and stir well for use. After the water in the pot is boiled, sprinkle some salt to taste. Just taste it, not too salty.

After boiling, pour the water starch into the pot and stir well. Then turn off the heat and stir the tomato soup with chopsticks in the same direction. At this time, pour in the egg liquid, and slowly egg blossoms will appear. They are flocculent egg flowers floating on the noodle soup, which are very beautiful. Then fire for more than ten seconds and turn off the fire.

In this way, a pot of delicious tomato and egg soup is ready. After the pot is cooked, you can sprinkle some chopped green onion, which is really comfortable to drink.

Making tomato and egg soup, many people do it wrong. No wonder this soup tastes bad. There are several wrong ways, 1. Some people boil water in a pot, pour in tomatoes for a few minutes, and then pour in egg liquid, so that the soup looks weak. 2. Some people fry eggs in large pieces and cook them with tomatoes, which is not as smooth as the eggs and a little greasy. 3. Some people also fry tomatoes.

Now we all know that if you want tomato and egg soup to taste good, you should fry the tomatoes and let the juice flow out. The soup will turn red, and the color will be beautiful and attractive. Finally, you should pour the eggs, because the water starch will thicken the soup, and the plumeria will float in the soup more easily than sink in the bottom of the pot.