Tomato and Egg Soup

Name: Tomato and Egg Soup
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs tomato; 2 pcs Eggs (local chicken); a little Mustard; a little Cooking oil; 2 teaspoons salt; 1/2 teaspoon Sugar; A big pot Plain Water

by LLY&ZSJ (from Tencent.)

5.0 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

4

Summer is here, and your appetite gets worse as soon as the weather is hot. Appetizer before a bowl of soup and rice!

Ingredients

2 pcs Tomato
2 pcs Eggs (local Chicken)
a little Mustard
a little Cooking Oil
2 teaspoons Salt

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1/2 teaspoon Sugar

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A big pot Plain Water

Tomato and Egg Soup

1. Tomato peeled and chopped

2. Beaten eggs

3. Shredded mustard

4. Leave the base oil in the pot, then add the diced tomatoes and stir fry to produce the water. PS like the light ones or not add the base oil, because I like the tomatoes to be cooked a little bit, so add some base oil and stir for a while

5. Then add shredded mustard, sugar and salt and stir fry for a while

6. Add a large basin of water to a boil over high heat

7. Pour in the beaten egg liquid and continue to boil for ten seconds to turn off the heat

Tips:
1. If you like light and trouble-free, you can also directly pour water in the pot, then add tomatoes, mustard and condiments, and then add the beaten eggs after the water is boiled.
2. Don't stir the egg liquid when it is just beaten down. You must wait until the water boils again before stirring, otherwise the egg liquid will be too loose and the soup looks very mixed.