Introduction: Make tomato egg soup, pour egg liquid is exquisite, do 3 points, egg flowers are beautiful, smooth taste
Every summer, it is the time to eat tomatoes, the taste is fresh and sweet with a slight sour taste, made into a dish is very delicious, several times more delicious than the tomatoes of the other three seasons, the taste is very positive, so in the summer I often buy tomatoes as a dish to eat, such as scrambled eggs with tomatoes, fried mushrooms with tomatoes, tomato egg soup and so on. When the weather is hot, I often make tomato and egg soup for my family, appetize and replenish my food, which is very good.
Tomato egg soup is a common soup, it is estimated that everyone has eaten, but to do well, you also need to master a skill, not tomatoes and egg liquid put together to boil on the line, so how to make a delicious pot of tomato egg soup? In addition to learning to handle tomatoes correctly, pay attention to the production of egg flowers.
When it comes to egg flowers, many people like to wait until the water boils, and then directly pour the egg liquid into the pot, although it is also possible to do so, but it is not delicious, and the appearance is not good.
Make tomato egg soup, pour egg liquid is exquisite, teach you the method, do a good job of 3 points, egg flowers are beautiful, smooth taste!
Let me share with you the detailed method of tomato egg soup, do it once according to this method, make sure you like it more, come and see.
Steps to prepare tomato egg soup:
Prepare two fresh tomatoes, wash them and put them in a hot water pot to blanch, the skin is cracked and fished out, this is done to remove the skin, the tomatoes will be softer and more juicy, the soup color is red, and there is no tomato skin floating on the surface.
Beat the two eggs into a bowl and stir well to set aside.
Preheat the wok, heat it to 50% heat with cooking oil, pour the chopped tomato pieces into the pan and stir-fry quickly.
After stir-frying the soup, add an appropriate amount of water, cook on high heat until boiling, add an appropriate amount of salt and white pepper, adjust the taste in advance, and do not wait until the egg flowers are ready.
Seasoning and then cook for ten seconds, the heat is turned to a medium-low heat, then the egg liquid is slowly poured into the pot, the technique is along the sides of the pot, rather than a brain poured into the pot, if the egg liquid into the pot is easy to sink into the bottom of the pot, the shape of the egg flower is not good.
After pouring, slowly stir the broth with a spatula so that you can form a beautiful egg flower.
From pouring the egg liquid to the egg blossoms do not appear more than half a minute, otherwise the time is too long the egg blossoms will be old and poor, sprinkle a little green onion to get out of the pot, and it is beautiful and delicious, and the egg flowers are too smooth.
To make tomato egg soup, about egg flowers, to do a good job of 3 points:
1, before the egg liquid is poured into the pot, the taste should be adjusted, do not wait until the egg liquid is poured and then seasoned, which will prolong the time to make the egg flower old.
2, when the egg liquid is poured into the pot, the fire should be adjusted to a little smaller, not too boiling, otherwise it is easy to be washed away and cannot form a beautiful egg flower.
3, when the egg liquid is put into the pot, it should be poured into the pot along the sides of the pot, do not pour it into the pot at one time, and the egg liquid is poured into the pot.
Do you understand these points? After learning to do this, you can also make different types of egg flower soup, such as seaweed egg flower soup, loofah egg flower soup, spinach egg flower soup, etc., you can try? Sharing is here, like me, please pay attention to me.