2 tomatoes (medium size)

2 eggs (the number of eggs can be increased or decreased according to your own preferences)

Dry starch 1 teaspoon

Appropriate amount of pepper

Proper amount of salt

Sesame oil right amount

Proper amount of onion

Coriander powder

Practice of tomato and egg soup

Wash the pedicled tomatoes, cross the smooth side with a knife half a centimeter deep, and then blanch them in boiling water for 20 seconds. Turn off tomato and egg soup. Step 1.

Take out the tomatoes and peel off the thin-skinned tomato and egg soup outside the tomatoes. Second step

Cut peeled tomatoes into small pieces and add tomato and egg soup. Step 3.

Put 3 bowls of water in the pot, then add the tomato pieces and cook for a while. Tomatoes are best cooked (if you like strong fragrance, you can do this: heat in a wok, add appropriate amount of salad oil, then add tomato pieces and stir-fry red oil, and then add 3 bowls of water to boil for a while; The practice of directly boiling water without frying is relatively light. ) Step 4 Tomato and egg soup

Add salt and pepper to the soup pot to make it tasty, then put the dry starch into a bowl and add a spoonful of water to make it into water starch, pour it into the soup pot, stir it evenly, and add a proper amount of water starch. The state of soup is rice soup-like tomato and egg soup. Step five.

Beat the eggs into a bowl, add a few drops of water and mix well (prepare the egg liquid first when cooking tomatoes), then slowly pour it on the whole surface of the soup pot (don't stir it with chopsticks, the soup made is particularly broken and ugly), stir it when slicing, sprinkle chopped green onion (and coriander) after boiling, and pour some sesame oil on it and mix well after turning off the fire.