Tomato Egg Drop Soup
1.
After the chicken bones are blanched in water, add green onions, ginger, white pepper, white wine, white vinegar and simmer for 30 minutes
2.
The tomatoes are blanched in boiling water for one minute, peel off the skin, and cut into diced pieces
3.
Knock two eggs into a bowl and add a spoonful of water to fully disperse them
4.
Sweet potato starch and mix thoroughly with water
5.
Pour three bowls of chicken broth into the pot, add salt, pour crushed tomatoes, and boil
6.
Cook for about 2-3 minutes
7.
Use a spoon to scoop the starch water in portions, and add the starch water clockwise
8.
Wait for the pot to boil, then slowly pour the egg mixture in a circle
9.
Bring to the boil again to turn off the heat, add sesame oil, and then sprinkle with coriander when it is poured into a bowl.
Tips:
1: Add a spoonful of water to the egg liquid to make the finished egg flower thin and beautiful.
2: Be sure to thicken the egg and then pour the egg liquid, the egg flower will float on the surface of the soup without sinking.
3: Chicken bones can be boiled with other bones, or prepared with chicken powder.
4: The starch is best to use sweet potato starch. Sweet potato starch can make the soup very mouth-watering. If you don’t have one, you can also use other starches.
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