Rice Cooker Tomato and Egg Soup

Name: Rice Cooker Tomato and Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g tomato; 1 piece egg; Some parsley; Some Thick soup treasure

by Er Dong Ye

4.7 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

The various kitchen appliances in the kitchen have not only made a great contribution to enriching the family dining table, but also liberated the labor force to a large extent. Especially the rice cooker is really a treasure of the kitchen, and many delicacies come from it. Those with high temperatures don’t want to cook, and they don’t want to stand in front of the stove and fry. But no matter how hot the weather is, you still have to eat. Think of a way to avoid the fire and cook tomato and egg soup in a rice cooker. Although simple, it is delicious. "

Ingredients

Rice Cooker Tomato and Egg Soup

1. Wash the tomatoes and prepare the eggs

2. Wash and chop coriander

3. Chopped tomato

4. Add appropriate amount of water to the inner pot of the rice cooker, and pour tomatoes

5. Put the inner pot of the rice cooker into the rice cooker, close the lid and turn on the cooker

6. Put in the thick soup treasure after boiling

7. Pour the eggs in the pan again

8. The eggs are cooked, cut off the power, and sprinkle in the coriander

9. Serve out and enjoy.

Tips:
1. Condiments are added according to personal taste.
2. The soup tastes very fresh and fragrant by using the thick soup treasure without adding other condiments.