That bowl of never greasy taste - tomato egg soup(na yi wan yong yuan he bu ni de wei dao fan qie dan tang )

That bowl of never greasy taste - tomato egg soup

Introduction:

"I remember when I was a child, in the countryside, most people would plant tomatoes, and some people would plant them at home. Every time I went to school, when I saw them, I always liked to stop and look at them, even if I counted a few on a tree. Childhood life, how simple and happy! Perhaps, is too nostalgic childhood feeling, perhaps, is too miss their hometown, so in their hearts, always feel that is the best to eat the most delicious tomato. And this bowl of soup is the taste that I will never get tired of. Do you like it? "

Production steps:

Step 1: prepare tomatoes and eggs.

Step 2: take a fork to fork the tomato, bake it in a circle on the gas stove, and peel it off easily.

Step 3: cut the peeled tomato into small pieces.

Step 4: break up the eggs.

Step 5: heat the oil in the pan, add the scallion and stir fry until fragrant.

Step 6: pour in the tomato slices and stir fry the red oil.

Step 7: add proper amount of water and a little salt.

The eighth step: after the water is opened, use the water powder to hook the thin Euryale fern, then slowly pour it into the egg flower. After the egg is shaped, transfer a little chicken essence into the fire, and pour in a few drops of sesame oil and vinegar.

Step 9: Sprinkle with scallions in a bowl and serve.

Materials required:

Tomato: one

Egg: one

Chives: one

Salt: 1 / 2 teaspoon

Chicken essence: 1 / 4 teaspoon

Vinegar: 1 / 2 teaspoon

Sesame oil: a few drops

Starch: appropriate amount

Note: the heart of the poem phrase: 1: when cooking soup, tomato peeled better. And without peeling, after cooking, the skin will come off, affecting the appearance. 2: If you want the egg flower to float like this all the time, remember to hook the thin Euryale first, and then pour in the egg flower. In this way, even if you drink it to the end, the egg flower will not precipitate! This is the key to this soup!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Na Yi Wan Yong Yuan He Bu Ni De Wei Dao Fan Qie Dan Tang