<h1 class="pgc-h-arrow-right" data-track="1" > make tomato and egg soup, don't rush to pour the egg liquid, do one more step, drink the taste is fresh and fragrant</h1>
It's cold, and it's been raining on our side lately, which makes people very irritable, and every day when they go out, they are wet and uncomfortable. The temperature is also particularly low, it is said that the south is still nearly 40 degrees high temperature, our side of the more than ten degrees has been. In this kind of weather, it is most comfortable to eat more hot dishes and drink more soup.
To say that the stew, if it is a broth, it really takes an hour or two to come out of the pot, for a lazy person like me, it really feels troublesome to die. I want to say, or make a pot of tomato egg soup to save time, fresh and beautiful to drink, the nutritional value is also good, before the meal to a bowl of hot soup, the whole body is warm.
Tomato egg soup sounds very simple, but why can't most people make that taste? After coming out of the pot, it looks particularly thin and light, and there is no desire to taste at all. In fact, if you want the egg flower soup to taste delicious and rich, don't rush to pour egg liquid into the pot, and remember to do one more step.
<h1 class="pgc-h-arrow-right" data-track="14" > [tomato egg soup].</h1>
Recipe: Fresh tomatoes, eggs, salt, green onion, sesame oil, soy sauce, water starch
1, we wash a few fresh tomatoes, wash the top of the tomatoes, cut a cross, and then use boiling water to blanch, soak, a moment of effort is easy to tear off the skin.
2: After peeling the tomatoes, we cut them into small pieces and put them aside for later. Prepare 2 or 3 eggs, beat them in a bowl, stir well, and set aside. Finally, we need to prepare a spoonful of starch and melt it with water to become a bowl of water starch.
3, the following pot to boil oil, the cut tomatoes poured in, start stir-frying, stir-fry until the tomatoes are diced out of the soup, so that the tomato soup will be very delicious, very rich. Then we pour a sufficient amount of water into the pot, boil it, don't rush to pour the egg liquid, do 1 more step.
4, first pour the water starch evenly into it, then turn it into a low heat, wait for the water in the pot not to boil much, and then pour the egg liquid evenly into it, and the kung fu egg will solidify for a while. Finally, add a little soy sauce and salt, then add a little sesame oil to add flavor, and finally sprinkle with green onions to get out of the pan.
The tomato egg soup produced in this way will be particularly fragrant and tempting, and the taste of drinking is invincible. Whether it is a bowl of drink before or after a meal, it is very satisfying, fresh and fragrant, who wouldn't like it?
Tips:
When making this soup, do not pour the egg mixture directly into it, but need to add an extra step. This step is actually, before pouring the egg liquid, you should first pour the water starch into it.