Tomato and Egg Soup
1.
Wash tomatoes
2.
Slice the tomatoes, cut into five or six slices, about half is ready, cut the green onion leaves diagonally (you have spinach ready to cut), cut the ginger into two small slices, and set aside the egg
3.
Scoop two or three bowls of water in the soup pot. Fill the water with tomatoes, green onion leaves, ginger slices, salt, and pepper noodles. Do not fire too quickly.
4.
Pour the water starch slowly into the soup pot and stir gently along the side of the soup pot with chopsticks
5.
Beat the eggs and stir well
6.
Pour the egg liquid slowly into the soup in a circle, and quickly turn off the heat. At this time, remember not to stir the soup. Wait for the remaining temperature to boil the eggs. Use the gap to add black pepper, sesame oil and other condiments
Tips:
Very simple soup, sometimes it feels that the simpler things are not easy to make. For example, if this egg wants to fill the soup pot, it looks like it will not be clear and watery. This requires: one is to have starch; the other is to turn off the fire immediately after the egg is in the pot and do not stir the soup; and not to fire. It's too urgent.
