Recipe: Tomato enoki mushroom egg soup

Home Cooking Recipe: Tomato enoki mushroom egg soup

Notes:

In the early summer season, the combination of enoki mushroom and egg is delicious, and the sweet and sour tomato is seasoned. In less than five minutes, a bowl of delicious soup can be made. Match a bowl of potato glutinous rice. Nothing to enjoy.

Ingredients:

Steps:

  1. Wash and cut the tomatoes; the enoki mushroom is washed and washed;rAdjust the eggs in the bowl and put in the appropriate amount of salt for use;rWash the parsley and cut into small pieces for later use.

  2. Heat the appropriate amount of cooking oil, fry the garlic in a frying pan and add the tomato.

  3. Stir fry the tomato until it is soft, then change to a small fire for 2 minutes, simmer the juice in the tomato.

  4. Pour in the drinking water, add the Flammulina velutipes and the beaten eggs after boiling, and season with salt. Can be cooked in a minute

  5. After the bowl, add a little sesame oil and parsley to taste

Tips:

1. When the tomato is cut, the size depends on personal preference. The small tomato will boil the juice into the soup. The large tomato has a good taste when it is imported. However, the steps of stir-fry the juice are indispensable, otherwise the flavor of the tomato cannot be Reach the ultimate; 2. Flammulina and eggs should not be placed too long, basically put them in water and then pick them up, so as not to overheat the golden mushroom, there is no taste.


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