Tomato and Egg Soup

Name: Tomato and Egg Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g tomato; 75g egg; 20g shallot; 20g starch; 15g salt; 10g parsley

by Yule wireless kitchenette

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Tomato and egg soup is one of the home-cooked dishes, and its biggest feature is its convenient cooking and high nutritional value. The nutritional value of tomatoes and eggs are perfectly matched together, which is easy for people to absorb, so they often appear on people's tables. It has protein beauty effects, can make the skin elastic and shiny. It is a simple and easy to make beauty product. And the color is gorgeous, the soup is delicious, appetizing and strengthening the spleen, helping digestion, it is the best soup! "

Ingredients

500g Tomato
75g Egg
20g Shallot
20g Starch
15g Salt
10g Parsley

Tomato and Egg Soup

1. Wash the ripe tomatoes.

2. Boil water in the wok, put the tomatoes in, flip with a spatula, until the skin cracks.

3. Scoop out the skin.

4. Cut into small pieces for later use.

5. Put an appropriate amount of water and starch on the eggs and beat them up.

6. Cut the scallions into slices of horseshoe.

7. Prepare water starch.

8. Leave the bottom oil in the wok and explode the pan.

9. Add tomatoes and stir fry.

10. Add an appropriate amount of water and bring to a boil.

11. Add salt and slowly pour in the egg liquid.

12. Thicken the water starch, put it in a pot, and sprinkle in the ground coriander.

Tips:
Tomatoes are blanched and peeled with boiling water, which is more convenient to eat, but the speed should be fast and not too hot. Water starch is put into the egg liquid to make the frangipani more beautiful. Water starch should be suitable for thickening, and finally put coriander powder.