Tomato Enoki Mushroom Soup
by pysot
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the tomatoes first, remove the stalks, and cut them into small pieces on the cutting board.
2. Wash the shredded enoki mushrooms in clean water, soak them for a while, then wash them again and remove them for later use.
3. Cut off the root of the enoki mushroom with a knife, and then slightly break the enoki mushroom with your hands.
4. Prepare a small bowl, beat 2 eggs in the bowl, add 1 teaspoon of cooking wine and a little salt, and beat them into egg liquid.
5. Heat the pan with cold oil, stir-fry the tomatoes, use a spatula to stir-fry while rolling to press out the tomato juice, this step can fry out the lycopene inside to make the nutrition more conducive to the body’s absorption, and it can also make soup The juice is more full-bodied.
6. After it's almost fried, add some water to the pot, then pour the enoki mushrooms, cover the pot and boil over high heat.
7. Slowly pour in the egg liquid, stir with chopsticks while pouring it, add a little salt after the egg liquid has solidified, pour some sesame oil, and stir well with a spatula.
8. Finished picture.
