Tomato and Egg Soup

Name: Tomato and Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1-2 tomato; 1-2 egg; 1 Shallots; Some oil; Some salt

by xiaoyao221

4.9 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

The tomato and egg soup that everyone usually eats is generally very light. But this time, my father made Eva a very rich tomato and egg soup. I can't stop after taking a bite. I don't need other dishes at all. It's even more delicious when I put rice in it. "

Ingredients

Tomato and Egg Soup

1. Beat the eggs and put them in a bowl for later use. The eggs don’t need to be beaten for too long, 10 times 8 times is almost the same. Cut shallots into flowers.

2. Wash the tomatoes and score 2 knives above

3. Put an appropriate amount of water in the pot, wait for the water to boil completely, add the tomatoes and boil for a few times, about 15-20 seconds. In this way, the skin of the tomatoes can be peeled off. The skin affects the taste, and Eva does not like to eat it.

4. Scoop out the tomatoes and peel them.

5. Peeled tomatoes and cut into pieces

6. Put a little oil in the middle of the pot. When the oil is hot, add the tomatoes and stir-fry until a paste.

7. Pour an appropriate amount of water into the pot and boil it over high heat. Put some salt. Let the water boil for another 3 minutes.

8. Pour the beaten eggs slowly along the circumference of the soup, but don't stick to the pot. After pouring in, count for 3 seconds and turn off the heat. Turn off the heat and count for 3 seconds, then put the chopsticks in and shake it.

9. Sprinkle the chopped green onion in a bowl, taste, and add some salt if it's weak. Because it is a thick soup, the taste is not suitable for being too weak.