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Detailed method of tomato and egg soup.
Tomato and Egg Soup

Belong to gourmet

Cantonese cuisine

Attribution type

Special soup

Basic materials

Tomato: 250g (core removed and diced).

Yuner: A little (soaked, scalded and cooled)

Eggs: 2 (stir well)

Oil: right amount,

Salt: the right amount,

Sugar: right amount, pepper.

ground rule

(1) Add chicken essence clear soup blocks into boiling water to make clear soup for later use.

(2) Stir-fry tomatoes in oil, add broth, tremella, salt, sugar and pepper, and cook for a while.

(3) Add eggs and mix well to serve.