1. Boil water in a pot. After the water is boiled, add tomatoes to blanch them to remove the skin of the tomatoes.
2. Remove the skin and dice for later use
3. Wash spinach and cut into sections for later use
4. Beat the two eggs and stir well and set aside
5. Cut garlic, coriander, and chives according to your favorite shape and set aside
6. Start the pan and heat the oil, add the garlic slices (here, add green onions halfway through) and sauté the oil at 50% heat
7. Add diced tomatoes and stir fry, stir fry for two minutes, add oil, soy sauce, tomato sauce, and stir fry until the tomatoes are evenly colored
8. Pour about one liter of boiled water and wait for the soup to boil
9. When the soup is boiled, add spinach, turn to low heat and simmer
10. About one minute later, put the eggs (along the side of the pan). If you want to eat the lumpy, you don’t need to stir it. If you want to eat the flocculent, you need to turn the eggs along the side of the pan and mash them
11. Turn off the heat after one and a half minutes, add coriander and chopped green onion, and it will be out of the pot
Tips:The operation is simple and convenient. Those who want to drink soup may wish to give it a try (the seasoning can be put according to your own taste!)
