Tomato and Egg Soup
by Food editor
Favorite
Difficulty
Easy
Time
15m
Serving
1
no
1. Boil water and blanch the tomatoes for 1 minute
2. Scoop out the skin and dice
3. Beaten eggs
4. Add water to corn starch and mix well
5. Pour in cooking oil, pour in tomatoes, stir fry on high heat for 30 seconds
6. Add water and boil on high heat
7. While stirring, pour in water starch
8. Pour in the egg liquid
9. Add salt and chicken powder, mix well
