Tomato Preserved Egg Soup

Name: Tomato Preserved Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g tomato; 1 piece preserved egg; 100g Green vegetables; Some oil; Some salt; Some ginger; Some Chicken Essence; 500g Broth

by The joyful life of pyrotechnics

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Preserved eggs are not only suitable for hot summers but also for dry autumns, because preserved eggs can relieve heat, sober up alcohol, remove large intestinal fires, treat diarrhea, and disperse and condense. "The traditional Chinese medicine believes that preserved eggs are cool in nature, which can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is especially suitable for people who are prosperous. Today's tomato preserved egg soup is not only attractive in soup, but also salty and fresh, but also appetizing. The role of Shengjin."

Ingredients

150g Tomato
1 piece Preserved Egg
100g Green Vegetables
Some Oil
Some Salt
Some Ginger
Some Chicken Essence
500g Broth

Tomato Preserved Egg Soup

1. Wash the preserved eggs and peel them off, then cut them in half, and then cut them into thin slices. Cut the ginger and set aside.

2. Wash tomatoes, peel them, and cut into slices. Wash vegetables and cut into 5 cm long pieces.

3. Pour the oil in the wok and heat it up, add preserved eggs and fry them to make bubbles.

4. Pour in the clear soup, add ginger and cook until the soup is slightly white.

5. Add salt and chicken essence to adjust the flavor.

6. Add vegetables and cook.

7. Put the tomato slices and boil, then turn off the heat and eat.

Tips:
The preserved egg slices must be deep-fried in a frying pan and soaked in oil before pour into the clear soup. The tomato slices should not be boiled for a long time after they are put in the pot, so as to avoid the sourness.