Clean the tomatoes under running water, then add a good amount of hot water to a saucepan. Cook the tomatoes over high heat for 30 seconds until the skins are completely removed, then slice the tomatoes into 2cm squares and set aside. Crack the eggs into a bowl, add 2ml of the wine to the pan and whisk the eggs in one direction for 40 seconds.

Heat the wok, add the lard and a little cooking oil to the wok, and when the oil is about 70% hot, add the tomato pieces to the wok, stir-fry the tomatoes over a medium heat to release the juices, and then add hot water to the wok.

Put the tomatoes on medium heat for 2 minutes, then add the white pepper and salt to the pan and stir well, then add the egg mixture to the pan (slowly stirring the egg mixture into the pan, so that the egg mixture can be presented as a flowery egg), and finally add the seaweed and green onion to the pan, then serve.

Tips for making tomato and egg soup:

1, when making tomato and egg soup, be sure to buy back the tomatoes with a ziplock bag wrapped for 1-2 days, so that the tomatoes can make the tomatoes old, because the old tomatoes have more juice, which will make the boiled tomato soup thicker, and the old tomatoes can't be directly stir-fried, but also need to put the whole tomatoes into hot water to cook for 30 seconds, which can remove the skin of the tomatoes, but also can be used as an ingredient in the tomato soup. This step can remove the skin of the tomato, but also can make the tomato meat become softer, so that the cooked tomato soup more fresh and fragrant.

If you can buy soft tomatoes at the grocery store, you don't need to wrap them in a Ziploc bag, but it's still a good idea to put them in hot water and boil them for a while.

2, do tomato egg soup, you need to add a little lard to fry the tomatoes, because lard has a strong aromatic flavor, as long as you add a little, you can make the cooked tomato egg soup more fresh and fragrant.

3, generally in the tomato egg soup, I will also put 5-10 grams of seaweed to the soup, because seaweed has the role of freshness and flavor, but also only a little, you can make the tomato soup do more fresh and fragrant.