1. Half a tomato and half a summer squash.
2. Cut tomatoes into thin slices and summer squash into diamond-shaped slices.
3. Two eggs.
4. Tap the eggs to pour out the egg whites.
5. Two egg whites.
6. Bring an appropriate amount of water to a boil in the wok.
7. Pour melon slices and tomato slices into the pot.
8. Bring to a boil to remove the tomato skin.
9. Hook and owe. (Corn starch water)
10. Break up the egg whites and pour in. Use a spoon to skim off the foam, wait for the egg whites to surface, and turn off the heat.
11. Place chopped green onion, coriander, and ginger in a container, season with light soy sauce, salt, vinegar, sesame oil, and sesame pepper powder. Pour into the pot and stir well.
12. Put it into the soup bowl.
13. Finished product.
