First, prepare two eggs, and peel and pedicel tomatoes.

Break eggs, cut tomatoes into small pieces, and mix corn starch with water.

Put a little less oil in the pot, heat it, pour in tomatoes and stir-fry until cooked. Don't fry them in low heat. Mash tomatoes with a spoon.

Add some water to boil for a while.

After boiling, pour the egg liquid slowly, bit by bit and low into the tomato soup.

Stir constantly with chopsticks to make the egg liquid flower-shaped, add salt and chicken powder and stir well.

Pour in the prepared starch liquid and thicken until the egg liquid is thick.

Sprinkle chopped green onion on the soup bowl.

The tomato and egg custard tastes delicious.

The nutritional value is also high,

More conducive to human absorption and health, thank you.