Tomato Soup with Egg

Name: Tomato Soup with Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs tomato; 2 pcs egg; A short paragraph Green onions; Some salt; a little oil

by Ouyang yy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The most ordinary and most inconspicuous meal, sometimes you are surprised that it is so different. Tomato and egg soup is a humble home-cooked dish. When a friend comes to eat, he drank three bowls in one breath and sighed even more. In fact, she only tasted something different from simmering in water in a hurry. I switched to a casserole and took longer than usual to cook. It was worth it for an ordinary bowl of tomato and egg soup. "

Ingredients

Tomato Soup with Egg

1. Materials are ready. Choose tomatoes that are not too ripe for the soup. Green onions are more suitable for tomato and egg soup than small green onions, including when they are fried, they are more fragrant.

2. The pieces of tomatoes cannot be cut too small.

3. Beat the eggs into egg mixture. While beating, recite 80 times silently, the more even the better.

4. Put the tomatoes in a casserole, fill with water, boil over high heat, and skim the foam.

5. Put in a whole section of green onions, keep it on medium heat and cook until the soup is less than half, then it's fine.

6. Pour the egg liquid in a circle, then turn off the heat, or the egg will get old. Finally, add a few drops of peanut oil and sprinkle with chopped green onion, preferably chopped with green onion leaves for a better taste.