Mushroom and tomato soup with minced meat(rou mo xiang gu fan qie tang )

Mushroom and tomato soup with minced meat

Introduction:

"Before I knew it, half of the summer had passed, and the weather was getting hotter day by day. Recently, although it is raining heavily every day, the air is stuffy and the temperature is not much cooler. It's hot, and my appetite is getting worse. I'm not interested in big fish and meat. Want to save the poor appetite, but also want to nutrition balance, at the same time also want to be convenient, simple and easy to operate? A sweet and sour mushroom tomato soup with minced meat is the best

Production steps:

Step 1: soak mushrooms in advance.

Step 2: cut the lean meat into small cubes, add salt and chicken essence, chop into coarse minced meat, squeeze the dried mushrooms, cut into small cubes, mix the minced meat and continue to chop into meat cake.

Step 3: put the meat cake in a bowl, add proper amount of soy sauce and stir well.

Step 4: cut the tomato in half, remove the pedicle, cut it into 6 pieces, and beat the eggs.

Step 5: heat the right amount of oil in the pan, stir fry the meat cake in the pan, stir fry the tomato for a while, add 2 to 3 bowls of water, cook for 5 minutes, and season with the right amount of salt.

Step 6: pour in the egg liquid and cook for 3 seconds, push the egg flower and soup evenly, and then boil the soup slightly.

Materials required:

Lean meat: 100g

Lentinus edodes: 6, 7

Tomato: 1

Egg: 1

Oil: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: 1. Soak mushrooms in warm water for a while, or put mushrooms in cold water and turn off the heat after boiling. 2. If you want the soup to be clear and the egg flower to be shaped but not old, pour the egg liquid into the soup with a big fire. When the egg liquid is poured into the soup, wait 2 or 3 seconds before pushing it away. If you stir the soup too early, it will become turbid. If you stir the egg liquid too late, it will solidify into "egg ball". After adding egg liquid, the soup can be turned off by slightly boiling, and the egg flower will get old after boiling too long, and the taste is poor.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Rou Mo Xiang Gu Fan Qie Tang