Tomato Sea Cucumber Soup

Name: Tomato Sea Cucumber Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sea cucumbers; 2 eggs; 2 tomatoes; Moderate amount of soy sauce; Moderate amount of oil; Appropriate amount of pepper water; Amount of salt

by SEVEN1505378152

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The method of tomato sea cucumber soup is a fusion of sea cucumber soup and tomato soup. This fusion makes the originally tasteless sea cucumber taste more sour and sweet. Tomato soup is often made for you by your mother when you were young. Then this soup has a mother-like taste in childhood. Sea Cucumber Soup, the following Sea Cucumber Love Network will teach you how to make tomato sea cucumber soup.

Ingredients

Tomato Sea Cucumber Soup

1. Soak the sea cucumber two to three days in advance for later use. Wash the sea cucumber before cooking and cut into strips for later use.

2. Use a knife to make a cross-knife shape on the top of the tomatoes, blanch them in hot water, then remove the peel, remove the stalks, and cut into pieces. At the same time, mince the onion and slice the ginger for use.

3. Beat two eggs into a bowl, use a whisk or chopsticks to mix them in the bowl evenly.

4. Bring to the pot on the fire, pour a little oil in the pot, pour the chopped green onion and ginger into the stir-fry until fragrant, then add the sea cucumber, stir-fry the tomatoes, and add the appropriate amount of pepper water and water after the tomatoes are juiced.

5. After the pot is boiled, boil for a while, then pour in the beaten eggs, add appropriate amount of salt and soy sauce to taste, and boil until slightly boiled and ready to be out of the pot.

Tips:
The top of the tomato is especially good for cutting the skin with a cross knife and then blanching it with hot water. Article source: Sea Cucumber Love

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