Tomato and Egg Soup(xi hong shi ji dan tang )

Tomato and Egg Soup

Introduction:

"Preparation: 1. Boil a little boiling water in the pot, turn the tomatoes after boiling, take them out, cool them in cold water, peel and cut them into small pieces. 2. Beat eggs into egg liquid and cut parsley into small pieces

Production steps:

Step 1: put the bottom oil in the pot and heat it to 60%. Add chopped green onion and saute until fragrant.

Step 2: add the tomatoes and stir fry until the oil comes out. (pay attention to continue to fry the tomatoes after boiling until the color turns red and oil comes out, otherwise the tomato soup will sink to the bottom).

Step 3: add salt, monosodium glutamate and white pepper, and pour in boiling water.
(if you don't know how much salt to put, you can put less salt first, taste the taste, and then add it when it's light. Be sure to pour in boiling water. If you pour in cold water, the soup oil will float on it and affect your appetite).

Step 4: after boiling, add the starch and stir evenly. (the amount of starch is based on the constant pouring of a spoonful of soup into the pot. If the starch is used too little, the egg in the soup will appear small bubbles after pouring the egg liquid.

Step 5: after boiling, evenly pour the egg liquid into the pot and stir. When pouring in the egg liquid, pour it slowly to make the egg liquid evenly in the pot.

Step 6: add coriander, stir twice, turn off the heat. Add sesame oil and stir.

Materials required:

Eggs: 2

Tomatoes: 2

Coriander: moderate

Onion powder: appropriate amount

Salt: right amount

MSG: right amount

Starch: appropriate amount

White pepper: right amount

Sesame oil: appropriate amount

Note: MSG can be replaced by chicken essence, if there is no parsley, it can be replaced by celery leaves

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Xi Hong Shi Ji Dan Tang