Small Restaurant Version of Tomato and Egg Soup

Small Restaurant Version of Tomato and Egg Soup

1. Prepare the right amount of tomatoes, half is actually enough

2. Prepare one egg

3. Shallots to taste

4. Tomato slices

5. Break up the eggs

6. Diced shallots

7. Heat the pan with oil, put the eggs in, basically set the shape on one side

8. Use a spatula to quickly stir into small egg cubes

9. Add the tomatoes and stir fry for about a minute to get the sour juice

10. Add boiling water

11. Wait a minute or so for the soup to boil again, turn off the heat, add salt and mix well

12. Put the pot in the soup pot, sprinkle with chopped green onion

Tips:

To make soup, tomatoes cannot be cut into pieces like fried, and they are not easy to taste.
Put the egg into the oil pan, wait until one side is basically formed, and then stir it, otherwise the egg oil will be mixed together into an egg mash.
Stir-fry the tomatoes in the pan to give a sour taste, which is stronger and fresher than the sour taste directly boiled.
Add boiling water to the fried tomatoes and eggs. It only takes a minute for the water to boil again and it will be out of the pot. Because the tomatoes have been fried, the process of frying has been completed, so you don’t need to cook for too long to taste.
So fry the tomatoes and add boiling water to speed up the speed of the soup. In the case of boiling water, it can be done in about three minutes.
The salt is put at the end, the sourness of the tomatoes will be affected, and it will taste like tomato sauce if it is not fresh enough.