Tomato and laver egg soup(xi hong shi zi cai dan tang )

Tomato and laver egg soup

Introduction:

"Usually there is more soup, but the time is relatively long. If I had not had time to cook soup, I would have Kwai Tai not only fast, but also without MSG. Although h7n9 is popular recently, it is impossible for us not to eat eggs or poultry food. I think as long as we don't touch poultry, or wash hands immediately with hand sanitizer. There should be no problem. The food should be cooked well. "

Production steps:

Step 1: Ingredients: 1 / 3 Porphyra, 1 egg, 45g tenderloin and 1 tomato

Step 2: bring to a boil, open fire and pour in water.

Step 3: when the water is about 90 degrees, pour in the washed laver.

Step 4: put in the cut tenderloin and watch it change color.

Step 5: beat eggs when the meat changes color.

Step 6: wash the tomatoes and cut them into pieces.

Step 7: bring the soup to a boil and pour in the tomatoes.

Step 8: pour in the egg liquid when opening again.

Step 9: pour in the salt to make it taste good.

Step 10: pour in lard D and let it melt.

Materials required:

Porphyra: 1 / 3 piece

Tomato: 1

Egg: 1

Tenderloin: 45g

Salt: moderate

Note: when the egg is beaten, it must be blistered to make it soft. If the egg is not beaten evenly, it will be hard

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xi Hong Shi Zi Cai Dan Tang