Recipe: Tomato and egg soup

Home Cooking Recipe: Tomato and egg soup

Notes:

Maybe everyone will say that such a simple and popular quick-hand soup has something to introduce, is it so much? I used to think so. Later, I discovered that most people make tomato and egg soups that are watery and watery. They don’t have a smooth feeling, and the plumeria inside is sinking, not like a cloud floating in the clouds. Above the soup, it is not beautiful at all. So what is wrong? What is the right thing to do?

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the tomatoes on the smooth side and use a knife to slap a cross-cut knife half a centimeter deep, then put it in boiling water for 20 seconds to turn off the heat.

    Wash the tomatoes on the smooth side and use a knife to slap a cross-cut knife half a centimeter deep, then put it in boiling water for 20 seconds to turn off the heat.

  2. Home Cooking Recipe: Remove the tomatoes and peel off the thin skin outside the tomatoes.

    Remove the tomatoes and peel off the thin skin outside the tomatoes.

  3. Home Cooking Recipe: Cut the peeled tomatoes into small pieces

    Cut the peeled tomatoes into small pieces

  4. Home Cooking Recipe: Put 3 bowls of water in the pot, then put in pieces of tomato and cook for a while. It is best to cook the tomatoes. (If you like aroma, you can do this: heat the wok and put a proper amount of salad oil to heat, then pour Into the pieces of tomato, stir fry the red oil, then add 3 bowls of water to cook for a while; the method of boiling directly without frying is relatively light)

    Put 3 bowls of water in the pot, then put in pieces of tomato and cook for a while. It is best to cook the tomatoes. (If you like aroma, you can do this: heat the wok and put a proper amount of salad oil to heat, then pour Into the pieces of tomato, stir fry the red oil, then add 3 bowls of water to cook for a while; the method of boiling directly without frying is relatively light)

  5. Home Cooking Recipe: Put the salt and pepper in the soup pot to taste, then put the dried starch into a bowl and put a teaspoon of water into the water. Pour the starch into the stockpot, stir well, and put the appropriate water starch. The state of the soup is rice soup.

    Put the salt and pepper in the soup pot to taste, then put the dried starch into a bowl and put a teaspoon of water into the water. Pour the starch into the stockpot, stir well, and put the appropriate water starch. The state of the soup is rice soup.

  6. Home Cooking Recipe: Put the egg into the bowl and put a few drops of water and mix well (prepare the egg liquid when cooking the tomato), then slowly pour it on the whole surface of the soup pot (do not pour it with the chopsticks and pour it into the soup pot. The soup, the egg flower is broken, it doesn't look good. Stir it again when it is in pieces. Sprinkle with chopped green onion (and parsley) and turn off the sesame oil.

    Put the egg into the bowl and put a few drops of water and mix well (prepare the egg liquid when cooking the tomato), then slowly pour it on the whole surface of the soup pot (do not pour it with the chopsticks and pour it into the soup pot. The soup, the egg flower is broken, it doesn't look good. Stir it again when it is in pieces. Sprinkle with chopped green onion (and parsley) and turn off the sesame oil.

Tips:

Several key points of tomato egg soup: 1. Tomatoes must be peeled and must be cooked for a while; 2, the soup must be thin, and it is necessary to put the eggs before, because only the soup becomes thicker to float the frangipani; 3, put a few drops of water in the egg liquid, the eggs will be thin and beautiful large pieces; 4, after the sesame oil is turned off, the taste will not be diluted.


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