Easy to make tomato and egg soup(hao he yi zuo de xi hong shi dan tang )

Easy to make tomato and egg soup

Introduction:

"Tomato and egg soup is both nutritious and easy to make. As we all know, tomatoes are of high nutritional value, which is rich in vitamins. Its lycopene has antioxidant effect and can eliminate free radicals that lead to aging and diseases in the human body. It's good to drink more. In the past, I always felt that the soup I cooked was the hardest to drink. Later, I heard an aunt say that cooking soup with vegetable oil would be very fragrant. I decided to go to the market and buy a bottle of vegetable oil for cooking soup. If I cooked tomato egg soup for the first time, I found that the soup I cooked could be so delicious. Ha ha, so I fell in love with the sweet and sour taste of tomato egg soup

Production steps:

Step 1: prepare all ingredients: tomato cross knife, egg, laver, Flammulina velutipes, remove the root.

Step 2: Boil the water, blanch the tomato in boiling water for two or three minutes, then take out the skin and cut it into small pieces.

Step 3: put proper amount of vegetable oil in the pot. If there is no vegetable oil, put ordinary edible oil and stir fry tomatoes. When the thick soup appears, add boiling water and bring to a boil.

Step 4: add Flammulina velutipes after boiling for half a minute

Step 5: add a little water when beating the egg liquid, then pour it into the boiling soup, and stir the soup until the egg flower is formed.

Step 6: put some laver into the pot and turn off the heat for more than ten seconds. Pour some sesame oil into the pot before you come out. If you like chicken essence, you can add some chicken essence for seasoning.

Step 7: a bowl of simple and delicious tomato egg soup out of the pot.

Materials required:

Tomatoes: right amount

Egg: right amount

Laver: right amount

Flammulina velutipes: right amount

Salt: right amount

Oil: right amount

Note: if you want to be simpler, just put tomatoes and eggs, Flammulina velutipes, Porphyra whatever you want. 1. The tomato peeled soup tastes better. 2. Add a few drops of water into the egg liquid to make the boiled egg flower softer. When you pour it into the pot, you can see which side is boiling badly and pour it to which side. This is conducive to the rapid formation of egg flower. Before forming, don't stir the soup, or it will become a pot of paste. I have done such a stupid thing.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Hao He Yi Zuo De Xi Hong Shi Dan Tang