The weather has been so cold lately, the north wind is blowing, and every day when I come home, I feel cold. When eating, I want to have a bowl of hot soup to warm up my body. It was cold, and in order to make my family feel comfortable eating, I cooked a bowl of soup every time I cooked. As an office worker, it is more than 6 o'clock to pick up the child from work on weekdays, and it must be fast to cook, such as tomato egg flower soup, seaweed egg flower soup, seasonal vegetable meatball soup and other soups that do not need to be stewed for a long time, and it has become the best choice for cooking soup.
Boil tomato egg flower soup, tomatoes should be fried? Salt or water first? Many people make mistakes, no wonder it is not good to make. My cousin, who was a chef at a chain restaurant, taught me authentic methods, and the tomato egg flower soup was fresh and delicious. My cousin told me that after the hot pot, put the tomatoes, first add salt to fry the juice, and then add water to boil, so that the boiled tomato egg flower soup is more fragrant and more delicious. Today I will share with you the method of tomato egg flower soup, the ingredients that need to be prepared are: 1-2 tomatoes, 2 eggs, coriander, cooking oil, salt.
Tomatoes, also called tomatoes, are washed, cut in half, cut off the white part at the top, and then cut into thin slices. The lower left corner is the cut out white part, which is not delicious when fried hard.
Remove the roots of the parsley, rinse and drain and cut into small pieces. To make tomato egg flower soup, it is better to put coriander than to put green onions.
Shell the eggs and beat the egg whites and yolks well without adding water.
Heat the pan with oil, add the tomatoes, add a little salt and stir-fry. To make tomato egg flower soup, first add salt to better fry the juice of the tomatoes. If you add water first, the tomatoes are not easy to fry out of the juice.
Stir-fry the tomatoes with a spatula to make it look like tomato sauce. The tomatoes are fried in this way, and the boiled egg flower soup tastes more delicious.
Add the right amount of water to the pot, scoop a little to taste the saltiness, if it is not salty enough, add some salt, and then add some water if it is too salty.
Bring the broth to a boil over high heat, pour in the egg mixture, turn off the heat immediately, and blanch the egg mixture at the temperature of the broth. My cousin told me that if I had been boiling egg liquid over high heat, the egg flowers would have been older.
After the egg liquid is blanched, the coriander segment is added to increase the aroma, and a pot of fragrant and tender tomato egg flower soup is ready.
To make tomato egg flower soup, add salt or water first? Many people make mistakes, no wonder it is not good to make. Boiled egg flower soup, tomatoes should be fried? The old cook taught me authentic methods, which are fresh and delicious.
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