Welcome to watch the second sister's article to make tomato and egg soup, remember not to boil directly under the pot, do more than two steps of the article. This picture and text is the original work of the second sister's cuisine, and it is strictly forbidden to reprint and plagiarize. If you have any food ideas, you are welcome to communicate with me! The second sister cuisine, teach you to make home-cooked delicacies.
Usually, when we cook meals for our families, we usually make a bowl of hot soup accordingly. Especially in the cold winter, drinking more hot soup before meals can make our subsequent meals smoother, and hot soups can also arouse our appetite. At this time, we need to master several soup methods, one of the most common soups is tomato and egg soup. After the tomato and egg soup is made, the taste is slightly sour, and the egg has a fragrant taste, so the soup feels particularly delicious when drunk before meals. But when we make tomato and egg soup at home, we all find that the soup is not rich enough and not yet flavorful. At this time, many friends are directly under the pot of tomato and egg soup, in fact, this practice is not quite right, so let's talk about it in detail.
【Ingredients required】
Main ingredient: one tomato.
Auxiliary materials: two eggs, a little garlic, a little cooking oil, a little starch, a little green onion, a little salt, and an appropriate amount of chicken essence.
【Start making tender tomato egg soup】
1, first we clean the tomatoes, then we remove the skin of the tomatoes, and then cut into pieces, you can cut a little bit, so that we will let the tomato soup completely penetrate into the tomato egg soup.
2: We wash all the seasoned ingredients and then chop them into small pieces for later.
3: Wash the eggs and beat them into a bowl.
4, add a little cooking oil in the pot, after the oil temperature rises, we first put the seasoning into it and stir-fry the aroma, and then we put the chopped tomato egg into it and stir-fry repeatedly, in order to make the whole soup flavorful and delicious, put the seasoning in advance and stir-fry the tomatoes, so as to make a tender tomato egg soup, which is the first step we have to do.
5, after stir-frying for a period of time, we can see that the tomato soup has basically become soft and rotten, and then we can add enough water to the tomatoes.
6, we continue to stew, and when the color of the soup continues to become darker, we add water starch to it. When making tomato egg soup, we add a little water starch to make the tomato egg liquid soup thicker and taste better.
7: After mixing the water starch and tomato soup thoroughly, we stir it slightly evenly. At this time, we pour the stirred egg mixture into it, and we can filter the egg liquid in advance to prevent the problem of agglomeration.
In addition, we can stir the egg mixture more, so that the egg liquid is in full contact with the air and the bubbles will be reserved in the egg liquid, so that the egg flowers are looser, so that the delicious tomato egg soup is made.
The above is the article written by the second sister about making tomato egg soup, keeping in mind not to stew directly under the pot. Welcome to communicate with the second sister!