Assorted Tomato and Egg Soup
1.
Prepare the ingredients: wash tomatoes, mushrooms, black fungus, and shallots in advance.
2.
Remove the stems and cut the tomatoes into pieces.
3.
The mushrooms are also cut into slices.
4.
Put oil in the pan, add garlic cloves and stir fry when 60% hot, then add tomatoes and stir fry.
5.
Stir-fry for a while until the lycopene penetrates.
6.
Next, add mushrooms and stir fry.
7.
Add black fungus and stir fry.
8.
Add a little cold water, put in the small meatballs, add a small amount of salt to the boil on high heat, reduce the heat to simmer for 5-10 minutes.
9.
Knock the eggs into the bowl and use chopsticks to stir the eggs evenly.
10.
After boiling, pour in the egg liquid for a while, cover and simmer for a while.
11.
Put it into a bowl, add a little chopped green onion, and drizzle with sesame oil.
12.
Put it into a bowl, add a little chopped green onion, and drizzle with sesame oil.