Xiangnong tomato egg soup(xiang nong fan qie dan hua tang )

Xiangnong tomato egg soup

Introduction:

Production steps:

Step 1: prepare materials (above)

Step 2: cut the tomato into small pieces, mix the eggs into egg liquid and add a little salt

Step 3: add oil after the pot is heated

Step 4: add salt

Step 5: add tomato and stir fry until soft

Step 6: add water for two or three minutes, to this extent

Step 7: add water and cook for five or six minutes until it tastes delicious

Step 8: pour in the egg

Step 9: add appropriate amount of salt and chicken essence to improve the taste

Step 10: serve Lala ~ ~ is it very strong

Step 11: I made two bowls for two

Materials required:

Egg: one

Tomatoes: three

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. The degree of tomato stir frying determines the concentration of the soup. It's better to be soft. 2. If you want to be sweet and salty, you must add 3% salt to the tomato stir frying. I always use it in the process

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: sweet and sour

Chinese PinYin : Xiang Nong Fan Qie Dan Hua Tang