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

Tomato and Egg Soup

Introduction:

"It's said that the tomato and egg soup is the source of Chinese people's health. Each family has a little different way of doing it. As a small encouragement for me to cook, I write down a little bit of my family's taste and carefully taste it. It seems that my mother-in-law's skill is the main one. I write it down and improve it later."

Production steps:

Step 1: tomato - cut into small pieces, like an orange, cut off the tomato stalk.
Eggs - beat well in a small bowl, set aside.
Scallion, garlic slices - set aside.
Coriander - a little for reserve.

Step 2: heat the pot, add a little cooking oil after the pot is hot, it will be greasy if you add more. Heat the oil and saute the onion, pepper and garlic until fragrant.

Step 3: add the tomatoes, stir fry the red juice, heat the water ~ ~ ~ hot water, the amount is based on the amount of each family, I generally estimate according to the amount of 2 small bowls for one person at home, and then add 1 small bowl.

Step 4: after the water boils, stir the water in the pot with chopsticks and swirl it in one direction. Pour the eggs in the bowl slowly against the direction of the water whirlpool. You can use chopsticks to block the edge of the bowl and pour the egg liquid slowly and evenly.

Step 5: cook again. Add salt, stir fry less than usual, soup taste too salty is not good.

Step 6: turn off the fire. Pour into a container and season with coriander and dried shrimps.

Materials required:

Eggs: 2 (for 2 persons)

Tomato: 1 (medium size)

Scallion: right amount

Garlic: right amount

Zanthoxylum bungeanum: moderate amount (granular)

Edible oil: right amount

Salt: right amount

Dried shrimps: right amount

Coriander: moderate

Note: when I was a child, my mother didn't cook the pot. Boil the water and add the tomato directly. Then take the three steps. Later, I went to my mother-in-law's house to drink the version of the frying pan, and I felt that each version had its own characteristics. Like light mouth can not fry pot, out is also a taste. My mother-in-law also likes to put some monosodium glutamate when she cooks. I advocate to use less monosodium glutamate and reduce the intake of potassium every day, so she usually doesn't put it when she cooks. Hehe, the family simply doesn't buy monosodium glutamate. Or that point of view, the taste of each family is different, cooking is a creative process.

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: Original

Chinese PinYin : Xi Hong Shi Ji Dan Tang