Tomato and Egg Soup(xi hong shi ji dan tang )

Tomato and Egg Soup

Introduction:

"Tomato is also called tomato and persimmon. Eating raw tomatoes can supplement vitamin C, eating cooked tomatoes can supplement antioxidants. Lycopene in tomato can inhibit bacteria; it contains malic acid, citric acid and sugar, which can help digestion. Tomatoes are rich in nutrients, and have a variety of functions, known as the magical fruit of the dish. The organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion and regulate gastrointestinal function. Tomato contains fruit acid, can reduce the content of cholesterol, is very good for hyperlipidemia. Tomatoes are rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, as well as protein, sugar, organic acid and cellulose. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body. Protein is high-quality protein, which can repair liver tissue damage. Eggs are rich in DHA, lecithin and lutein, which are beneficial to the development of nervous system and body, can strengthen brain, improve memory, and promote liver cell regeneration. Eggs contain more vitamin B and vitamin C Other trace elements can decompose and oxidize carcinogens in human body, and have anti-cancer effect

Production steps:

Step 1: wash the tomatoes and cut them into pieces

Step 2: add proper amount of cooking wine and salt to the egg, and stir well. Cooking wine can remove the fishy smell and improve the freshness

Step 3: medium heat, heat the oil in the pot, put half the tomato pieces into the pot and stir fry the red oil

Step 4: pour in proper amount of water

Step 5: add another half of the tomato

Step 6: cover and bring to a boil

Step 7: after boiling, pour the egg into the soup in circles

Step 8: turn off the heat when the water is turned on again. At this time, the egg liquid solidifies and floats up. Stir with a spoon and sprinkle with coriander

Materials required:

Tomatoes: 2

Eggs: 2

Salt: right amount

Cooking wine: moderate

Coriander: moderate

Oil: right amount

Note: stir fried tomatoes out of red oil is conducive to the absorption of lycopene. Pour the egg liquid into the soup in circles. When the egg liquid solidifies, it will float up and stir again, which is conducive to the formation of the egg liquid

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Ji Dan Tang