Tomato and Egg Rice Cake Soup

Tomato and Egg Rice Cake Soup

by Yoha Kitchen

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Nian Gao was originally a festive delicacy that could only be eaten during the New Year. Now you can quickly make a plate if you want to eat it. It can be fried, fried, and boiled in soup. It can be salty or sweet. There are many ways to do it. The temperature is low in late autumn and early winter. Eating a bowl of warm rice cake soup, the whole body is warm, the method is very simple, you can serve it in ten minutes, and you will never get tired of it.

Ingredients

Tomato and Egg Rice Cake Soup

1. Prepare the ingredients, actually used 2 eggs

Tomato and Egg Rice Cake Soup recipe

2. Slice the rice cake, wash the tomatoes and cut into small pieces with a hob

Tomato and Egg Rice Cake Soup recipe

3. Put vegetable oil in the pot, add the chopped green onion and stir fry after the oil is hot

Tomato and Egg Rice Cake Soup recipe

4. Add tomatoes and stir fry

Tomato and Egg Rice Cake Soup recipe

5. Stir-fry the tomatoes and add a little sugar after they become soft, stir-fry and add water

Tomato and Egg Rice Cake Soup recipe

6. After the water is boiled, put in the rice cake

Tomato and Egg Rice Cake Soup recipe

7. Cook until the rice cake floats on the surface

Tomato and Egg Rice Cake Soup recipe

8. Beat in the egg liquid, boil until the eggs float up, then turn off the heat

Tomato and Egg Rice Cake Soup recipe

9. After seasoning with the right amount of salt, you can serve it out, come to a bowl in cold weather, and the whole body is warm.

Tomato and Egg Rice Cake Soup recipe

Tips:

Add a little sugar to the fried tomatoes to avoid too sour taste

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