Tomato and Egg Soup

To make tomato and egg soup, the most taboo is to pour the egg liquid directly! How to do it, the egg blossoms are even and beautiful, and the soup is thick? Tomatoes are the most nutritious vegetables and fruits. They are rich in vitamins, such as vitamin C, lycopene, vitamin A and so on. Has the effects of beautifying, whitening, skin rejuvenation and anti-aging. But also rich in minerals, which can promote fluid production to quench thirst, strengthen the spleen and nourish the stomach, clear away heat and toxic materials, relieve summer heat, tonify kidney and strengthen yang, and induce diuresis. It is recommended to eat it often in summer.

Tomatoes can be eaten raw, fried or made into soup. They all taste delicious. Many people like tomato and egg soup, which is very refreshing, and the shallow strange taste is very invigorating and appetizing. Although everyone can cook tomato and egg soup, you may not make it delicious. Some people make tomato and egg drop soup with clear soup and dried noodles. Egg soup is egg liquid, water is water, it is not strong at all, and egg soup is not good-looking, it is large.

In fact, there are many ways to master the seemingly simple egg soup. Most people pour the egg liquid into the pot, which is not right. Today, I will tell you the secret of making egg soup. Prepare tomatoes, raw eggs, edible salt, vegetable oil, sesame oil, shallots and cassava starch in advance for tomato and egg drop soup.

If you want this soup to taste good, the first step is to buy high-quality tomatoes. You don't have to choose only the big and red tomatoes to buy. They may be cooked by Cui. Teach you a few tricks to ensure that they are naturally cooked and juicy.

Step 2: After buying good tomatoes, wash them with warm water, preferably with vegetable and fruit cleaning solution, to remove pesticide residues on the surface. After washing, cut a small mouth on the surface, scald with hot water for 2 minutes, peel the tomatoes and cut them into pieces.

Step 3: Beat the raw eggs into a bowl and stir them into egg liquid with chopsticks. Wash the shallots and cut them into pieces. Put a spoonful of tapioca starch in the bowl, pour a proper amount of cold water and stir it into starch.

Step 4: Boil the oil, pour in the tomato pieces, stir-fry with slow fire for a while, stir-fry into tomato juice, pour in appropriate amount of boiling water, and cook 1min. If you want a thicker sauce, add a spoonful of ketchup. After the soup is boiled, stir the glutinous rice flour with low fire and pour it into the pot in circles. When the juice becomes more and more viscous, stir the egg liquid again, pour it into the pot in a circle, and stir it with chopsticks at the same time. After the egg liquid becomes egg soup and floats in the juice, add appropriate amount of edible salt and sesame oil, sprinkle with onions, and you can go out of the pot.