1. Prepare the required ingredients first, and prepare the eel first
2. Finely chop the green onion, ginger and chili
3. Cut the tofu into slices first and then cut into thin filaments. Thicker is fine. Forgive me for not cutting it so thick.
4. Cut tomatoes into small cubes
5. Cut the eel into strips
6. Marinate the eel shreds with a few drops of cooking wine to remove the fishy smell
7. Boil water in the pot, and blanch the eel shreds in a pot of boiling water to remove
8. Pour a little oil into the pot to fry the ginger and chili to get a fragrance, pour in a suitable amount of water, add tofu, tomato, and unagi to boil
9. In the cooking process, we first prepare the egg liquid and blend the starch water
10. After the soup is boiled, add a little salt to thicken the starch water first, and then thicken the egg liquid
11. Sprinkle in the egg liquid to turn off the heat, and then sprinkle in the chopped green onion.
12. Serve in a bowl and add a few drops of balsamic vinegar, sesame oil, and coriander if you like. Season according to your preference
13. Send a finished picture to enjoy
14. More stinky
1. Unagi can also be cut into slices,
2. In the final seasoning, if you like the original flavor, don't put vinegar and sesame oil
3. Be sure to thicken the starch water first and then thicken the egg liquid, so that the soup can hold up the frangipani and the soup will be very beautiful.
4. After the egg liquid is put in the pot, it can be cooked through the remaining temperature of the pot. If the fire is turned off too late, the egg will taste bad and the soup color will be poor