Tomato and Egg Vermicelli Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Beat the eggs into a bowl, add a little cooking wine to remove the fishy, stir well and set aside.
2. Pour an appropriate amount of water into the pot, add the washed shrimp skin and seaweed, and bring to a boil.
3. Add fans
4. After the water boils, add sliced tomatoes, pour in the egg mixture, wait for the egg blossoms to float, stir with chopsticks, and the big egg blossoms will come out. Add salt and white pepper to the pan.
5. Put it in a bowl, drizzle with sesame oil, and add a little chopped green onion.
