Tomato and egg soup is an ordinary soup.

Especially in the north, it is a very popular after-dinner soup.

It is such a simple soup, but different regions have different ways of making it.

The most common method is to fry the tomatoes in oil and then pour in egg liquid.

My method is a typical Hebei method. Only a little sesame oil is poured into the soup, which is quite healthy and delicious.

The most difficult thing about this soup is how to make beautiful egg droplets. There are many skills involved in this. My method is for reference only. After all, I am just a food lover. I also explored the method myself. There are some unsatisfactory things.

Please forgive me!

Ingredients: Tomatoes, eggs, cucumbers, cilantro and tomatoes. Cut into thin slices. You can also blanch the tomatoes in boiling water before peeling them.

Cut the cucumber into diamond-shaped slices and chop the coriander.

Crack the eggs into a bowl and add a little potato starch.

Add a little warm water and stir well with chopsticks until the egg liquid foams. Pour an appropriate amount of potato flour into the bowl, add water and mix well.

Note: It must be potato starch. Corn starch is used to thicken vegetables when cooking, and potato starch is used to thicken soup when making soup. This is basic common sense.

Make water in a pot, and when the water boils, pour in the starch liquid to thicken it.

Add appropriate amount of salt.

Here comes the key point: turn down the heat, use chopsticks to draw circles in one direction while the water is still boiling, pour the egg liquid down vertically in a line and pour it into the pot in circles in the opposite direction?

Add tomato slices and cucumber slices.

Drizzle in a little sesame oil and sprinkle with coriander.