Tomato and Egg Ravioli
1.
Wash two large tomatoes and cut them into small pieces about one centimeter. Beat the eggs into a bowl and beat evenly.
2.
Put the multi-function pot in a deep pot, preheat over high heat, pour in an appropriate amount of vegetable oil, pour the oil into the cut tomato cubes, and stir evenly
3.
Cover the pot and simmer for two to three minutes, until the tomatoes are soft and the soup thickens.
4.
Add appropriate amount of hot water and boil on high heat until boiling
5.
Add the small wontons, stir for a while, then cover the pot and simmer until the water boils, open the pot, and tap cold water once.
6.
Pour the beaten egg liquid evenly into the pot and turn off the heat after waiting for it to boil.
Tips:
1. Many people are used to peeling tomatoes because they are afraid of pesticide residues on the epidermis. In fact, tomato skin is a good thing. Tomato skin contains an important substance, which is similar to carotene, but a more powerful antioxidant-lycopene. Lycopene can scavenge free radicals that cause aging and illness in the human body, and prevent cardiovascular diseases. We can soak it for a while while cleaning, and rinse it with running water several times to remove the surface pesticide residues. 2. My ravioli today is a finished product bought in the supermarket. Diligent mothers can pack it by themselves and adjust the filling according to the taste of their children. It is definitely more popular. 3. Today's tomato and egg soup is used as the soup base for wontons. Don't be too salty. Add a spoonful of balsamic vinegar to make it more sour and appetizing in this hot summer.
