Tomato Egg Drop Soup
1.
Materials ready
2.
Hit the tomatoes with a cross knife and cook in the pot for 1-2 minutes
3.
Can easily cut off the skin
4.
Diced
5.
Eggs with salt, chopped green onion
6.
Stir well
7.
Stir-fry tomatoes with a small amount of oil in a pan, add salt, soy sauce, and tomato paste until soft, add enough water or stock, boil, turn to low heat, add egg liquid, and bring to a boil again.
8.
Out of the pot
Tips:
It’s better to peel the tomatoes for the soup