Hello everyone, today the chef wants to share with you, the tomato omelette soup of gourmet making. When making tomato egg soup, most people are beaten into egg liquid, directly into the tomatoes, although this is very simple, but the taste of making, but not very delicious, according to the method I taught you, can make you make tomato egg soup, taste more nutritious, but also more delicious Oh.
Production materials
Tomatoes, green onions, eggs, cooking oil, table salt
1. When preparing tomatoes, try to choose a harder one. Eggs are best to use native eggs, feed eggs, or eat less as well, the nutritional value of feed eggs is relatively low, and the taste of making will also have a little impact.
2, prepared native eggs, we do not beat the eggs into egg liquid, but fry the eggs into poached eggs. Heat the oil, add the right amount of cooking oil to the pan, sprinkle a little salt on the bottom, beat the eggs into the hot oil, and fry slowly over low heat. Fry for about a minute, then fry the eggs and set aside. (Adding a little salt to the bottom of the pan prevents the eggs from scorching and seasoning.) ）
3, prepared tomatoes, we have to cut the tomatoes into pieces, and then use half of the tomatoes to cut into small pieces, put into a bowl for later. When peeling the tomatoes, try to remove the skin of the tomatoes and blanch them in boiling water.
4, finally heat the oil again, add a little cooking oil to the pot, after the oil is warmed, put all the cut tomatoes into the pot, stir-fry it over low heat, then add a large bowl of water, bring to a boil over high heat. Then add the fried eggs to the pot, cook on medium heat for 5 minutes, then you can get out of the pan and sprinkle with the appropriate amount of green onions, and then enjoy.
Today's chef shared this tomato omelette soup is here, when making tomato egg soup, remember not to mix the tomatoes into egg liquid, but to fry them into poached eggs together, the soup will taste more delicious.