1. Cut tomatoes into small cubes and spinach and enoki mushrooms into small pieces.
2. Scald the spinach in boiling water and remove it. (Less spinach, not enough water, I just boiled it with boiling water)
3. Beat 2 eggs.
4. Chopped shallots, coriander, seaweed, appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, spicy sauce to make a sauce for later use.
5. An appropriate amount of starch, mixed into starch water.
6. Put an appropriate amount of cold water in the wok and turn on the fire.
7. Add tomatoes and enoki mushrooms and bring to a boil.
8. Tick in water starch and add the blanched spinach.
9. Pour in the egg liquid in a circular motion, stop for a second or two and gently push along the bottom of the pot with a spoon to cause a large egg drop to float, turn off the heat. This step does not need to be rigorously boiled, the egg flower is easy to be old and not tender, and has foam, which affects the color of the finished soup.
10. Pour in the mixed juice and stir well.
11. Finished product.
12. Finished product.
