Is tomato egg soup difficult? If you want to ask me to cook in the kitchen, what dishes have the widest audience, tomato and egg soup should be the second, there should be no soup, dare to say first.
If you want to make this common home-cooked dish delicious, it is not simple, many housewives are easy to make this egg drop soup thick or thin, and the clear soup is the most untasty, and it is not the best taste when it is thick and fresh.
Tomato and egg soup, the finishing touch is on this egg flower, the egg flower is not formed, it is considered a failure, the delicious tomato egg soup should be like this, the egg flower is scattered in the tomato soup, like a yellow stamen, the entrance should be a delicious soup mixed with the sweet and sour of tomatoes, the taste is delicate but not sticky.
Tomatoes are rich in nutrients, containing more vitamins, lycopene, and minerals, making everyone love to drink tomato egg drop soup, and the faint sour taste should be very appetizing.
After the hot weather, you should drink more soup, but the pork rib soup, beef soup and so on are more troublesome to make, the taste is slightly greasy, if it is to clear the heat and relieve the heat, egg drop soup is the most popular among everyone, the common ones are tomato egg soup, seaweed egg drop soup, loofah egg drop soup, etc., all kinds of vegetables with egg drop, can have the effect of quenching thirst and cooling the heat.
In order to meet the eating habits of the two elders, I will make pork rib soup for them every once in a while, such as lotus root soup with tube bones, pork ribs and radish soup, backbone corn soup, etc., in the blink of an eye in May, the weather is also hot day by day, in addition to the more troublesome production of broth and bone broth, I am also worried that the two elders eat too greasy, so the egg drop soup has become a frequent guest on my summer table, and the most popular among the two elders is tomato and egg soup.
Tomato and egg soup Many housewives will focus on the processing of egg drops, in fact, this is wrong, tomato egg soup wants to make delicious, the secret is to handle the tomatoes well.
The following will tell you about my experience and skills in making tomato and egg soup at home, mainly in these two aspects, one is how to deal with tomatoes, and the other is how to deal with egg drops?
1. Why can't you pour egg liquid into the pot to make tomato and egg soup?
The processing of egg curdling and the processing of tomatoes will be introduced separately, and finally some of the details and skills will be integrated through the steps of making tomato and egg soup, and when you have fully mastered some of the skills and details, the tomato and egg soup made in your own kitchen will naturally be very delicious.
1. To make tomato and egg soup, remember not to pour the egg wash directly? The first is the processing of eggs, in order to make the tomato egg soup taste more sweet and sour, you need to prepare 2 medium-sized tomatoes, a family of 3-5 mouthfuls, not too many eggs in the tomato egg soup, 2 eggs are enough.
After the eggs are beaten into the bowl, you need to put a little pepper and a little balsamic vinegar, the main function is to remove the egg smell, the egg smell in the egg mainly comes from the egg white in the egg white, you can add a little vinegar, you can also add a little cooking wine, the effect behind it is almost the same.
Cooking wine is used to remove the fishy everyone knows, but we don't understand why vinegar can also go fishy, most cooking wine is rice wine, the process of making vinegar is to make wine first, the wine here refers to rice wine, so, vinegar and cooking wine have similar effects, can neutralize the alkaline substances in the egg white, so as to remove the fishy smell, record a few drops of balsamic vinegar or cooking wine, in addition to removing the fish, but also increase the flavor.
2. After the egg liquid is whipped evenly, in fact, it can not be poured directly into the soup, it should be boiled first, along the four sides of the pot, slowly pour in a part of the egg liquid, wait until the egg liquid in the pot is formed and float, the soup is boiled again, and slowly pour the remaining egg liquid along the edge of the pot again, enough space and enough temperature to make the egg wash form and more beautiful.
3. After the egg wash is put into the pot, no matter how many times you slowly pour the egg liquid into the pot, when all the egg flowers in the pot float, the tomato and egg soup should not be stewed for too long, and the egg flowers will also have the possibility of being boiled old.
2. How to make tomato and egg soup?
Cooking in the kitchen is actually a very particular thing, don't stay at the relatively low level of cooking the ingredients, take this pot of tomato and egg soup as an example, the thick and fresh tomato and egg soup is what the family likes, you can be more patient, and master some cooking skills in the kitchen.
1. Can I cut the tomatoes I bought in the vegetable market or supermarket directly to cook? Of course, as long as it is fresh tomatoes, it is okay, but everyone must understand one thing, can not mean that tomatoes are the most suitable.
Is there a twist in what you say? In fact, I want to tell you whether there is such a possibility, whether it is possible that tomatoes bought in the vegetable market or in the supermarket are ripe, that is to say, ripe tomatoes are not the best time to cook, only after the tomatoes are naturally ripe, the best to stir-fry in the pot.
Based on this logic, everyone can put the tomatoes you buy home in a plastic bag, seal them and store them for 2-3 days, and wait until the tomatoes are fully ripe, and then use such tomatoes to make egg drop soup.
2. The tomatoes in the tomato and egg soup should be peeled, the peeled taste is obvious, one is the taste is better, and the other is that in the process of frying, the juice in the tomatoes can also be fried quickly, making the tomato soup taste more delicious.
3. When making tomato and egg drop soup, the first thing is to fry the tomatoes, it is recommended that you use lard to fry them, the fragrance of lard can stimulate appetite, and at the same time, after the juice of tomatoes is fried in lard, the soup can also be more fragrant.
4. In addition to tomatoes and eggs, can other auxiliary ingredients be added to tomato and egg soup? Of course you can, but I found that the most you add is chopped green onions, green onions of shallots, used to increase the flavor, in fact, you can add some shrimp skin and seaweed, increase the umami of tomato and egg soup, although seaweed and shrimp skin are ordinary, but they are also seafood, adding a small amount of seaweed and shrimp skin, the improvement of the taste is still very huge.
5. When I introduced tomato scrambled eggs to you last week, I introduced such a method to you, when frying tomatoes, you can add a little minced garlic to enhance the taste of tomato scrambled eggs, but when we make tomato egg soup, we can't add minced garlic, the reason is relatively simple, the smell of minced garlic will destroy the fragrance of tomato egg soup, and garlic does not belong to tomato soup.
3. How to make tomato and egg soup?
The change in details is actually huge, for the kitchen cooking, more patience, more skills, more attention to some details, you will find that your cooking skills will be improved unconsciously.
Ingredients: 2 medium tomatoes, 2 eggs, lard, chopped green onion, seaweed, shrimp skin, salt, balsamic vinegar, pepper, etc.
Here's how:
1. The two purposes of preparing tomatoes are actually details, one and a half are to boil out the juice in the tomatoes and provide a sour taste to the tomato soup, and the remaining half is for the sake of beauty, cut it into large pieces, such a bowl of tomato egg soup, large pieces of tomatoes with beautiful egg flowers, look at it to have an appetite.
2. After cleaning the tomatoes, put on a flower knife, soak them in hot water for 2-3 minutes, peel off the skin of the tomatoes, and then cut one and a half into small cubes and the remaining half into large pieces according to the details.
3. Crack 2 eggs into a bowl, add 1-2 drops of balsamic vinegar and a little pepper, stir well, you can whip for a while, and when you pour it into the tomato soup, it may be more fluffy.
4. Put a little lard in the pot, heat it slightly, put in the tomatoes cut into small cubes, stir-fry quickly over high heat, fry the juice out, and add a small half pot of hot water.
5. After boiling over high heat, add salt and pepper to taste, and then slowly pour in the egg liquid along the edge of the pot, and pour in a small amount of it several times.
6. After pouring all the egg mixture into the soup, add the tomato pieces, seaweed, and shrimp skin prepared in advance, and stir a little to make a pot of delicious tomato egg drop soup.
At this point, I still want to say a few words, make tomato and egg soup, remember not to pour egg wash directly! The chef teaches you five tricks, and the egg drop is beautiful and delicious.
Why can't you pour egg wash into the pot to make tomato and egg soup? The main reason is that the egg mixture needs to be removed, and after the egg mixture is processed, it is slowly poured into the soup along the edge of the pot and in multiple portions.
After the eggs are beaten into the bowl, you need to put a little pepper and a little balsamic vinegar, the main function is to remove the egg smell, the egg smell in the egg mainly comes from the egg white in the egg white, you can add a little vinegar, you can also add a little cooking wine, the effect behind it is almost the same.
Cooking wine is used to remove the fishy everyone knows, but we don't understand why vinegar can also go fishy, most cooking wine is rice wine, the process of making vinegar is to make wine first, the wine here refers to rice wine, so, vinegar and cooking wine have similar effects, can neutralize the alkaline substances in the egg white, so as to remove the fishy smell, record a few drops of balsamic vinegar or cooking wine, in addition to removing the fish, but also increase the flavor.
After the egg liquid is whipped evenly, in fact, it can not be poured directly into the soup, it should be boiled first, along the perimeter of the pot, slowly pour in a part of the egg liquid, and wait until the egg liquid in the pot is formed and floating, the soup boils again, and slowly pour the remaining egg liquid along the edge of the pot again, enough space, enough temperature, in order to make the egg wash shape and more beautiful.
After the egg wash is put into the pot, no matter how many times you slowly pour the egg liquid into the pot, when all the egg flakes in the pot float, the tomato and egg soup should not be stewed for too long, and the egg wash will also have the possibility of being boiled old.
I like to express love with food, believe that giving love is the best way to make yourself happy, and deeply believe that food is the only way to soothe people's hearts.