Tomato and Egg Soup

Tomato and Egg Soup

1. Wash two tomatoes and cross them with a knife

2. Put a small amount of water in the pot and boil

3. 2 spare eggs

4. Break up, put in an appropriate amount of salt, and stir well.

5. After the water boils, the tomatoes are rolled in the boiling water, and the pedicle part pauses for two seconds to remove

6. Tear off the skin by hand. Pour out the water in the pot and continue heating

7. Cut into slices

8. After the pan is heated, put a proper amount of oil, pour in the tomato slices, and stir fry

9. The tomato juice is constantly oozing out, add the right amount of salt.

10. Add half a teaspoon of sugar and stir fry evenly.

11. Stir-fry until the tomato juice thickens.

12. Add the right amount of water and bring to the boil

13. While making the soup, I hurried to the balcony to pick two green onion leaves and chop them

14. While the soup is boiling, pour in the egg mixture and sprinkle in the chopped green onion at the same time

15. Stir well and turn off the heat.

16. Put it into a bowl and start eating.

Tips:

1. Tomatoes can be peeled or not. Peeling tastes better. When I drink the soup without peeling, I will eat the tomato skin and roll it up, and I usually throw it away.
2. Stir-fry the tomatoes until they are juicy, add water to the boil, the flavor of the tomatoes in the soup is stronger.
3. Adding half a teaspoon of sugar is to remove the sour and astringent taste of tomatoes.
4. Don't add too much water, add it according to personal preference. I added three bowls of water, just three people, a little bit more per person.