Tomato and White Mushroom Egg Soup

Name: Tomato and White Mushroom Egg Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece tomato; 1 piece White jade mushroom; 1 piece Baby dishes; 1 piece egg; Some oil; Some salt; Some Sugar; 1 tablespoon Chicken noodles; 1/4 piece Thick soup treasure

by Simple 7700

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I have made this tomato and white jade mushroom egg drop soup several times in my family, and it is especially suitable for me as a working person. When I get home from get off work, fresh bone soup is not available in the vegetable market, and time is not allowed. So, prepare some mushrooms and tomatoes in advance and make a quick soup together. It is quite nutritious and tastes good.
I cooked this dish very quickly. I used it to cook a bowl in the morning, and the family ate a bowl warmly, and then another staple food, white jade mushroom, tomatoes, green vegetables, all vegetarian dishes, and some chicken and eggs The breakfast is nutritious, tasteful, and attractive.

Ingredients

1 piece Tomato
1 piece White Jade Mushroom
1 piece Baby Dishes
1 piece Egg
Some Oil
Some Salt
Some Sugar
1 tablespoon Chicken Noodles
1/4 piece Thick Soup Treasure

Tomato and White Mushroom Egg Soup

1. Wash the white jade mushroom, an egg, a small piece of thick soup (I only used 1/4)

Tomato and White Mushroom Egg Soup recipe

2. Wash baby vegetables and tomatoes,

3. Cut white jade mushroom into small pieces, chop baby cabbage, and open the roots and leaves

4. Thinly sliced tomatoes

5. Beat the eggs into a bowl, add an appropriate amount of salt, and beat them up.

6. Heat the pan, add some oil, add tomatoes and fry

7. Add salt, appropriate amount of chicken powder, a teaspoon of sugar, and fry until juicy

8. Add three bowls of clear soup and bring to a boil

9. Add the white jade mushroom segments and cook for about 3-5 minutes after boiling

10. Add the right amount of bisque and stir

11. Place the roots of baby cabbage and cook for about 1 minute

12. Lower leaves

13. Try the taste, pour in the egg liquid, and stir it after it has solidified.

14. The taste is good.

Tips:
1. Cook the white mushrooms and tomatoes for a while to let the flavors of the white mushrooms and tomatoes absorb each other.
2. Turn off the heat as soon as the egg is poured. Don't cook for a long time, otherwise it will be ugly.