Tomato and Egg Soup
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare the ingredients.
2. Wash the tomatoes with a cross knife, roll them in boiling water, peel and dice them.
3. Put ginger and tomatoes in cold water and bring to a boil.
4. Bring to a boil and cook for 2-3 minutes, then add a little starch water.
5. Then add 1 tablespoon of salt, and then add the beaten egg liquid.
6. After adding the egg mixture, turn off the heat immediately after boiling the pan again. The eggs will not be so tender and smooth after cooking for a long time. Add chopped shallots and sesame oil before serving.
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