Epiphany Tomato Scrambled Egg Soup

Name: Epiphany Tomato Scrambled Egg Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Epiphany; 1 piece tomato; 1 piece egg; Some Cooking oil; Some salt; Some water; 1 shallot

by Panasonic Tingtao

4.7 (1)

Favorite

2

Difficulty

Easy

Time

5m

Serving

2

Epiphany is also known as Qionghua, Phoenix Flower, and Golden Goulian. Consumption can cool the blood to stop bleeding, nourish the heart and calm the nerves. It can treat hot cough, heart palpitations, insomnia, heart and stomach ache. It has the effects of clearing away heat and detoxification, preventing and treating constipation, high blood pressure, and hyperlipidemia. But those with cold stomach should eat with caution.

Ingredients

Epiphany Tomato Scrambled Egg Soup

1. Wash the tomatoes, epiphyllum, and green onions for later use

2. Cut the tomatoes, epiphyllum and spring onions, beat the eggs and set aside

3. Pour some cooking oil into the wok, heat the oil, add chopped green onions and fry until fragrant

4. Add the chopped tomatoes and epiphyllum, and stir-fry for a while

5. Then add an appropriate amount of water and cover the pot

6. After the water is boiled, beat in the egg liquid and add some salt

7. You can start the pot by boiling it again. Get to *^O^*

Tips:
It was a flash in the pan, and it was a pity to throw it away. After checking it, I think there is still a lot of edible value, so when I apply it, it really tastes very good and very smooth. Epiphany can also be fried with shredded pork, broth, and fried. There are many ways to eat it, so you might as well give it a try (⊙o⊙)