Tomato egg flower soup is no stranger to everyone, it belongs to a very homely dish, because it is simple to make and delicious, it has become a soup that every family likes. Many families will make a pot of tomato and egg soup when eating rice, and drink a bowl when it is cold, which is particularly comfortable.
Although the tomato egg soup is more delicious, have you found that the tomato egg soup you make is always red and white, which is very clear and watery, not only not good-looking, but also good taste. In fact, the tomato and egg soup method is still very exquisite, many people ignore the most critical step, today to share the right method with you.
【Tomato egg soup】
Main ingredients: tomatoes, eggs, sliced ginger, green onion
The first step, the tomatoes we have to choose this smaller, softer, tomato cross knife, and then pour boiling water, the tomatoes blanched, so that the skin.
The second step, 1 egg beaten and set aside, 1 egg can also be made into a full pot of egg flowers, green onion white and green onion separated, cut the green onion into green onion for later, cut the ginger into ginger slices for later.
The third step, this time the tomatoes are also hot, let's remove the skin, cut from the middle, remove the roots of the tomatoes, and then cut into large pieces, then cut into small cubes, and then chop with a knife, so that it is easy to stew out the juice. Chop and place in a bowl.
Step 4: Pour the right amount of oil into the pot, after the oil is hot, first add the ginger slices, sauté the ginger slices until the color is white, then add the green onion white, fry it until it is browned, so that the aroma of the green onion can be fully emitted.
The fifth step, then pour in the tomatoes stir-fry, the juice of the tomatoes is fried out, only the juice is completely fried, the color of the soup will be beautiful, fry out the juice after the cover of the pot lid for 1 minute, this time the juice is a lot, but the tomatoes still have large pieces, continue to stir-fry, press with a shovel, crush the tomatoes, and fry until you can fry until you can fry like this tomato paste.
Step six, then pour in the right amount of water, pick out all the onions and ginger inside, see this soup is now basically no longer visible tomatoes, the soup color is very red, let's boil it.
Step seven, after boiling, add some salt and pepper to taste, stir well, turn the heat to the minimum, then pour in the egg liquid, use chopsticks to quickly stir, turn the heat to boil for 10 seconds to get out of the pot.
Step 8: Do this, 1 egg can also be filled with egg flowers, put into a bowl and sprinkle with green onion and coriander.
The tomato egg soup in this way is very different from what we usually do, and we can hardly see the tomatoes, but the soup is bright red and bright, and it looks very appetizing.
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