Introduction: Every year from January to May, the temperature at this time will rise rapidly, so many people are busy after a day's work, they want to eat some appetizing food at night, and in the summer, I most recommend that you make a bowl of tomato egg soup for your family to drink every three to five years, because tomato egg soup can not only appetize and eat, but also adults and children love to eat, every time I make a bowl of tomato egg soup, children can at least eat more than half a bowl of rice! In life, people often ask me why the tomato egg soup I make at home is always not fragrant enough, and the egg flowers are very old.
Although tomato egg soup is a very simple dish, there are many techniques in the preparation, such as tomatoes can not be directly put into the pot to cook, you must put the tomatoes in hot water soaked for 2 minutes, and then put into the pot for 30 seconds and then put in the water to boil. And tomato eggs are not good to drink, how to pour egg liquid is the key, many people are the pot of water boiled, directly into the pot, in fact, when making tomato egg soup, remember not to pour egg liquid directly! Next, Chef Hu taught everyone a trick, as long as I pour the egg liquid according to my method, to ensure that the egg flowers are beautiful, and the taste is particularly fresh, many people have practiced it, they call me this method simple and practical.
【Ingredients】: 350 grams of tomatoes, 1 egg, 5 grams of green onion, 3 drops of aged vinegar, 1 gram of white pepper powder, 10 grams of seaweed, 10ml of lard, salt to taste.
【To prepare the tomato egg soup】:
Step 1: Prepare a bowl of hot water, then soak the washed tomatoes in it for about 2 minutes until the tomato skin can be peeled off.
Step 2: Remove the stem and top of the tomato, then cut the tomato into 0.6 cm thick and 3 cm wide chunks to set aside.
Step 3: Crush the eggs and put them in a bowl, while putting the aged vinegar into the bowl, stir well and set aside.
Step 4: After the pot is heated, put the lard into the pot, when the oil temperature is 70% hot, put the tomatoes into the pot, fry on high heat for about 20-30 seconds, until the tomatoes are fried out of the juice, you can put in the right amount of hot water.
Step 5: Then put the salt and pepper into the pot, boil the water on high heat, continue to cook for 30 seconds, then along the sides of the pot, slowly pour the egg liquid into the pot, and when the egg liquid is all poured into the pot, you need to use the spatula to slowly stir the soup for 10 seconds, and finally put the green onion and seaweed crushed into the pot to eat.
【Precautions for making tomato egg soup】:
1, when making tomato egg soup, the eggs must be poured along the sides of the pot, and then use the spatula to slowly stir the soup in the pot, so that the egg liquid can form a very beautiful egg flower, and the fresh flavor of the egg can be completely integrated with the soup.
2, make tomato egg soup, the most taboo to add minced garlic, ginger these 2 flavors, because these 2 spices will not only destroy the original fresh flavor of tomato egg soup, but also affect the taste of the soup.
3, after the egg liquid is poured into the pot, cook for up to 20 seconds to turn off the heat, if more than 20 seconds, the eggs will be boiled old.
Make tomato egg soup and remember not to pour the egg mixture directly! Pour the egg mixture along the pan and stir the egg mixture slowly to make the egg blossoms taste delicious. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.