Tomato and Fungus Egg Soup
by Kang Kang 1818
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the tomatoes, soak the fungus in advance and set aside
2. Cut tomatoes into pieces on a hob, slice garlic, beat eggs in a bowl and stir well
3. Put a little oil in the wok and saute the garlic slices
4. Stir-fry the chopped tomatoes
5. Add a bowl of water after the tomatoes are fried
6. After the water is boiled, the lower fungus will continue to cook
7. Pour the egg liquid after boiling, and then cook again
8. Just a little bit of sesame oil when it comes out
Tips:It's best to sprinkle a little coriander when it comes out of the pan. It is both fragrant and beautiful. I didn't put it because there was no coriander in my house.
