Tomato and Egg Soup
1.
Prepare ingredients: 1 tomato, 2 eggs, ground coriander (I am frozen, please ignore the color)
2.
Boil the tomatoes with hot water, and the skin will come off naturally
3.
Cut tomatoes
4.
Beat the eggs into egg liquid
5.
Prepare the right amount of starch
6.
Mix starch with water to make liquid
7.
Put oil in the pot and stir-fry tomatoes over low heat (I use a milk pan to prevent them from splashing out and scalding when I fry tomatoes)
8.
Stir-fry until it is thick and ketchup. It is better to hardly see the tomatoes. This is a fresh, no-additive ketchup.
9.
Pour in water and start cooking the soup
10.
Pour the adjusted starch juice into the pan
11.
Boil the pot again, stir the egg liquid with chopsticks, pour it into the boiling place, and then add an appropriate amount of salt
12.
Bring to a boil again, turn off the heat, and add a little sesame oil
13.
The thick, delicious and nutritious tomato and egg soup is ready, suitable for all ages!
Tips:
1. The skin of tomatoes is blanched for good taste, and the skin is not boiled.
2. Don’t reverse the order. The starch must be one step before the egg liquid to get the egg flower out.
3. Don't underestimate the last bit of sesame oil, it is the secret to make the soup delicious.
4. Did you notice that there is no chicken essence in the seasoning, dishes or soup with eggs, there is no need to put chicken essence in it, it has its own umami taste.
