2 tomatoes

22 eggs

Tomato sauce (not sauce or paste) 1 spoon.

Salt 1 teaspoon

Shui 3 dawan

How to make beautiful tomato and egg soup

Slice the tomatoes and stir the eggs into liquid.

Heat a wok over high heat, then pour in 2 tablespoons of oil, stir-fry the tomato slices when the oil temperature is 50%, and crush the tomato slices as much as possible with a spatula.

When the tomatoes are rotten and inseparable, pour in tomato sauce and stir, then pour in 3 bowls of water, stir well, and cover until boiling.

Pour the egg mixture 3-4 times at a uniform speed, and stir with chopsticks, first clockwise and then counterclockwise. If you keep stirring in the same direction, the eggs will turn into strips or blocks, so you should keep changing the stirring direction and do whatever you want. Wait until the egg flower forms, then fall, and so on.

Sprinkle salt and stir, then take out the pot.

skill

Why write ketchup: "ketchup" can be ketchup, ketchup and ketchup, and the latter two can of course be written as ketchup and ketchup. But when tomato sauce is literally translated as "tomato sauce", some people will misuse the latter two. These three tastes and practices are different, so it is not recommended to confuse them. In order to make it easier for everyone to distinguish, I wrote English directly.