1. All the ingredients are prepared, and the tomatoes are soaked in light salt water for 15-20 minutes and then washed.
2. Chop the washed tomatoes and mince the green onions for later use.
3. Cut the leek into sections for later use.
4. Pour an appropriate amount of oil into the pot and heat it up, add the chopped green onions to explode the aroma.
5. Pour in the chopped tomatoes and stir-fry the soup over low heat.
6. Pour in an appropriate amount of water, cover the pot and bring to a boil.
7. Knock 2 eggs into the pot, crush them with a spatula, and boil.
8. Pour in the cut appropriate amount of salt and stir evenly, pour in the cut leek segments and cook until they are cut off and turn off the heat.
9. Add a few drops of sesame oil and mix well to make a simple and delicious tomato and egg soup.
Tips:1: Tomatoes are soaked in light salt water to remove pesticide residues on the surface of tomatoes.
2: When frying tomatoes, you can add a small amount of salt to quickly fry the tomatoes out of the soup and reduce the time for tomatoes to fry.
3: Leek is used when there is no coriander at home. If you have coriander at home, you need to put coriander in. The taste is much better than that of leeks.
4: Add a few drops of sesame oil into the pot after it is out of the pot, and stir evenly with a spoon.
