Introduction: Make tomato egg flower soup, do not boil the egg on the water, learn the correct way, the egg flower is beautiful and smooth
In the summer, the temperature becomes higher and higher, and sometimes the rain does not feel cool and stuffy, and in this season, our appetite will gradually decline. So in view of this situation, we must make some adjustments in our diet, eat less greasy meals, and eat more appetizing and light meals. Not only that, in the summer, don't forget to drink soup, do less broth bone soup, often do vegetarian soup, such as white fungus soup, spinach soup, mushroom soup, tomato egg flower soup, seaweed egg flower soup, etc., are very delicious, hydrating and nourishing.
Tomato egg flower soup is the most popular, the soup is fragrant, sweet with slight acid, especially delicious, the method is relatively simple, it takes a short time, as long as you master the correct method, anyone can make the tomato egg flower soup very delicious.
Tomato egg flower soup is an extremely ordinary soup, but there are still many people who do not do well, the taste is not smooth after doing it, there is a little fishy taste, and the taste and taste of the restaurant are far from the difference, what is going on? In fact, many people around me can't make this soup well, mostly because they can't make egg flowers.
When making egg flowers, many people habitually wait until the water is boiled and then directly pour the eggs, and it is easy to do it badly, and there are some failures: either the egg flowers are not formed, or the egg flowers are deep and lumpy.
Share the experience with everyone: make tomato egg flower soup, do not boil the egg on the water, learn the correct method, the egg flower is beautiful and smooth! Let's take a look at how to do it, I'll share the detailed method with you, you may wish to follow the steps to taste it again, and make sure you don't regret it.
Steps to prepare tomato egg flower soup:
Prepare fresh tomatoes, pay attention to the selection when buying tomatoes, choose the kind of round and full, ruddy color, pinch up some soft, such tomato juice more water, sweeter, easier to make delicious tomato egg flower soup.
Add water to the pot, bring to a boil over high heat, rinse the tomatoes, cut the surface twice, put them in a pot of boiling water and blanch them, after the skin is a little wrinkled, fish out the tomatoes, and remove the tomato skin when it is slightly not hot.
Then cut the tomato into small pieces, let the tomatoes make soup, it is recommended to cut small pieces better than cutting large pieces, it is easier to juice, make the soup more rich and delicious, put in a bowl and set aside.
Beat the egg into the bowl, stir well with chopsticks, and stir until you can't lift the egg liquid, so that when the egg liquid is poured into the pot, it will not be poured into the pot in one go, and it can be slowly poured into the pot.
Add a little oil to the wok, heat it up, pour the tomato cubes into the pan and stir-fry a few times, sprinkle a little salt and stir-fry again.
When a large amount of juice is out, add a bowl of water, push a few times, and continue to cook on high heat.
After boiling until the water boils again, add salt to the pot to taste, add a little white pepper to enhance the flavor, then pour a little starchy water into the pot and stir well. Instead of pouring the eggs immediately, turn off the heat.
Immediately after turning off the heat, pour the egg mixture into the pot, after all the pouring, wait for a few seconds, and finally use a spoon to push the soup, so that the tomato egg flower soup is ready, and sprinkle a little green onion after the pot.
Tomato egg flower soup is finished, have you learned?
Note a few points:
(1) Do not boil the egg, the correct way is to first season the soup, then add starch water, and then turn off the fire, these steps are done, you can pour the eggs and make beautiful egg flowers.
(2) Eggs should be completely beaten. When pouring the egg mixture into the pan, pour it in a circle. After the egg mixture is all in the pot, do not stir in a hurry, but wait a few seconds before pushing with a spoon.
In addition, if you want the soup to be rich and delicious, the handling of tomatoes is also very important. First, the tomato peel is easier to get out of the juice, the soup made is also very beautiful, drink more slippery; second, the tomato can not be directly boiled, to first add oil to fry; third, when frying tomatoes, add a little salt, you can produce more soup.
Tomato egg flower soup made according to the above method, beautiful color, smooth taste, delicious taste, very delicious, you also try it? Sharing is here, like me, please pay attention to me.