What seasonings do you put in when making tomato and egg soup?

What seasonings should be put in tomato and egg soup?

This is when I lived in a mountain village. It was the happiest thing to have a bowl of soup like this for dinner after school. When I was young, my parents left my three sisters to go out to work and lived with my grandparents in the mountain village. , the transportation is very inconvenient, there is no phone, all the vegetables we eat are grown by grandma, chickens and ducks can only be eaten during the New Year and holidays, we usually drink egg soup twice a week, we don’t have tomatoes in Dashan Village, because we don’t have tomatoes here. It’s Guangdong Province, and they don’t even have peppers. They only grow some common vegetables, Chinese cabbage, and white radish. The egg soup made by my grandfather is the best bowl of soup in my childhood. I still use it often. I tried to make it like my grandfather did, but I couldn’t get the same taste because at that time, I used firewood to cook, make soup and stir-fry.

The oil is pressed from the peanuts we grow ourselves, and it is also very fragrant

Recalling the recipe of grandpa’s egg soup

Stir the eggs and put them on the plate

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Heat the oil in a pot

Fry the eggs until the skin is yellow and fragrant

Prepare boiling water next to it

Put the fried eggs in Put it into the boiling water

Let the fragrant eggs boil in the water for a while

Just add salt

There is no seasoning to add

The simplest and most original way to make it is the most delicious

When I was a child, my family was very poor. This way of eating fried eggs is fragrant and delicious, and can be eaten with rice or egg soup. , can be the most satisfying dish at that time. It has been 17 years since my grandfather left us. This method and taste are deeply imprinted in my heart. When I was very poor, being able to eat eggs is equivalent to being able to eat a seafood dinner now, but no matter how delicious the food outside is No matter how extravagant it is, what we miss most is the taste of home. The taste of home is the simplest, cleanest and healthiest

Tomato and egg soup is a soup that our family often drinks. The ingredients in it can be changed according to different seasons. Especially in summer, a bowl of egg drop soup will make your stomach feel very comfortable.

Today I will share with you all the seasonings I used to make this soup.

Ingredients preparation: tomatoes, eggs, coriander, salt, sesame oil, mushroom powder, white pepper, corn starch

1. Cut the tomatoes with a cross knife and put them into the boiling water , peel the tomatoes lightly and the skin of the tomatoes can be easily torn apart.

2. Crack the raw eggs into a bowl, beat them evenly, add sesame oil, and stir evenly again

3. Prepare the cornstarch gravy for soup

3. Cut the tomatoes into small cubes, heat a pan with cold oil, stir-fry the tomatoes to draw out the juice, add water and bring to a boil.

4. After the water boils, add the prepared corn starch.

5. After the water boils again, add the stirred egg liquid, pour the egg liquid in the direction, and push the spoon gently (be careful not to move too much)

6. Add edible salt, mushroom powder, white pepper, and add chopped coriander before turning off the heat.

1. Add gravy water, the soup will look better, and the ingredients will not sink to the bottom of the bowl

2. Add sesame oil to the egg liquid, and the egg flowers will be more beautiful.

3. Add white pepper to the tomato and egg soup as a finishing touch to make it taste better.

4. You can also put other ingredients in tomato and egg soup, such as enoki mushrooms, shiitake mushrooms, winter melon, white jade mushrooms, tofu, etc.

5. Cut the tomatoes into small pieces to make it easier to produce juice, and the soup will look better. When choosing tomatoes, try to choose soft ones as the juice production rate is higher.

To make tomato and egg drop soup, I only need tomatoes, eggs, salt, chopped green onion, lard (vegetable oil can also be used)

1. Peel the tomatoes: cross-cut the top and put it in boiling water Squeeze it for a while, then tear it off gently.

2. Crack raw eggs into a bowl and beat into egg liquid.

3. Put a little lard in the pot, add tomatoes and stir-fry. When the tomatoes are soft, add water and simmer. If you like the tomato flavor, you can fry for a while.

4. After the tomato flavor and color have come out, turn down the heat and slowly pour in the egg liquid, the slower the better. Stir the tomato soup clockwise when pouring, until all the soup is poured out. Wait until the soup is finished. Turn it on and turn off the fire.

5. Sprinkle with chopped green onion, usually the leaves of scallions, cut into fine scallions, the color will look better together. (Please ignore my chopped green onions, because there are no green onions and green onion leaves at home)

Tomato and egg soup

1 Now the tomatoes should be red and large. It tastes best if it matures naturally.

2 Wash and slice tomatoes. Ginger slices, coriander. Three eggs.

3. Open the eggs and add some salt. Then add some watery starch to the eggs.

4. Boil water in a pot. After the water boils, add the tomato slices. Added salt, MSG, pepper. Add chicken essence and egg liquid on the road. The fire comes to a boil. Pour into basin. Sprinkle with cilantro. Add a few drops of sesame oil and the tomato and egg soup is ready.

5 tips for making tomato and egg soup. After the water is boiled over a high fire, eggs can be laid. If the water is not boiling, adding liquid egg soup will make the soup unclear.

1. Preparation of ingredients.

Ingredients: tomatoes, eggs.

Accessories: onions, ginger, salt, monosodium glutamate, pepper, sesame oil, vinegar, rapeseed, starch.

2. Production method.

1. Wash one tomato, remove the stems, then cut into cubes and put on a plate for later use.

2. Beat two eggs and put them into a bowl. Generally, the eggs should be mixed evenly as much as possible to make beautiful egg drops, otherwise they will not look pretty if they stick together.

3. Cut the green onions into chopped green onions, and cut the ginger into minced pieces. Set aside.

4. Start cooking the pot. Pour a little cooking oil into the pot. The oil temperature is 50% hot. Add chopped green onion, minced ginger, and then diced tomatoes. Stir-fry until fragrant. It is best to puree. Then pour an appropriate amount of water into the pot.

5. After the water boils, start pouring the eggs. Remember to hold the bowl in your left hand and the spoon in your right hand. Stir in one direction while pouring.

6. Add salt, monosodium glutamate, pepper, a little vinegar, and rapeseed into the pot and cook briefly.

7. Starch thickens, as for the consistency, it depends on personal preference.

8. Drizzle with sesame oil and serve.

Tips:

1. Pureeing tomatoes is to fully integrate tomatoes into the soup, which is sour and delicious.

2. Adding pepper, I think is the finishing touch. I personally prefer this flavor.

If you have any better suggestions or opinions, please leave a message in the comment area and we will discuss it together! ! !

What seasonings are added to tomato-less egg soup? In fact, the fewer seasonings in this soup, the better, because tomatoes themselves have a sweet and sour taste.

There is no need to introduce the advantages and nutrition of tomatoes to you here. Everyone is familiar with it. Now let’s talk about how to make the best tomato and egg drop soup to make this soup taste rich. Strong tomato aroma.

Instructions for tomato and egg drop soup:

1. Heat oil in a pan, add a few slices of ginger and scallions until fragrant,

2. Add Wash and dice a small amount of tomatoes, stir-fry for one minute, bring to a boil with a small amount of water until the diced tomatoes are cooked;

3. Add water and add the washed and sliced ??tomatoes, cover with a lid and bring to a boil;

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4. Break the eggs into the bowl first, and then stir them with chopsticks until small bubbles appear;

5. When pouring the egg liquid into the soup, be sure to pour it in slowly, so that Only then can the egg drop be pulled out;

6. After boiling, add a little sugar, add experimental seasoning, add green onions, add chicken essence, turn off the heat and take out the pot.

This perfect tomato and egg drop soup is ready.

Thanks to Little Wukong for the invitation. Tomato and egg soup is a family delicacy. It is a very classic soup that is often drunk at home or in hotels. It seems to be liked by the elderly and children, and few people will refuse tomato and egg soup.

I prefer to use tomatoes that are thicker to make this soup, because such tomato soup has a lot of juice, and the taste is more fragrant and better.

Nowadays, many tomatoes are artificially ripened, with little soup juice, and the tomatoes are very hard. If used to make soup, the tomatoes are not easy to fry and fall apart. After being made, the tomatoes are very hard, so the soup The taste is not good. When making this soup, the first step to choose tomatoes is very important. After choosing the ingredients, you need to consider what kind of seasonings to add. I think this soup is more delicious if it is made lighter. It is best not to add many strong seasonings, such as light soy sauce and dark soy sauce. Among them, I must add chicken essence when making this soup, which can enhance the taste. The effect of freshness.

Then let’s talk about the specific steps of making tomato and egg soup in detail.

Tomatoes, eggs, green onions, salt, vegetable oil, chicken essence, coriander.

If you like the taste of sesame oil, you can add a few drops of sesame oil at the end and stir evenly. It is also very delicious.

Tomato and egg soup is a type of egg soup and one of the home-cooked dishes. Referred to as tomato and egg soup. Tomato and egg soup is very nutritious. Tomatoes contain vitamin C, B2, etc., and eggs contain protein.

What seasonings should be used to make tomato and egg soup

Ingredients: rice, eggs, tomatoes

Accessories: oil, salt

Operation steps:

1. Cut the tomatoes into small pieces, break the eggs into a bowl, add a small amount of salt, and stir into egg liquid.

2. Heat the pot, add oil, add tomatoes, add appropriate amount of salt, and stir-fry.

3. Add two bowls of water to boil, add rice noodles and cook for 3 minutes. Pour in the egg liquid, turn off the heat, and serve.

Common ways to make tomato and egg soup

How to make tomato and egg soup 1

1. Peel or not peel the tomatoes; cut them open and fill each segment with seeds and juice. Bowl; cut the pulp into small dices, between 0.5cm and 1cm long and wide, chop slightly on the cutting board and put into the bowl.

2. Put the eggs into a bowl, add a little water to make them tender, add a little salt to enhance the flavor; beat well.

3. Fire. Heat oil in a pan, add tomatoes, add salt and stir-fry until tomato juice is fully seeped out, until the tomatoes are half cooked and you can smell the aroma, add water until just submerged, and cook.

4. When the soup starts to bubble but is not fully boiled, add egg liquid. Slowly add, hold the chopsticks in the other hand and stir in the pot, so that the egg flakes do not form lumps but become shredded eggs.

5. Take out the pot. Sprinkle with chopped green onion or drizzle with onion oil and sesame oil.

Tomato and Egg Soup Method 2

1. Process the eggs. Knock the eggs into a bowl and beat them vigorously with chopsticks until the egg yolks and egg whites are evenly mixed.

2. Wash the tomatoes and cut them into pieces; chop the onions, ginger and garlic into small pieces.

3. Preheat the pot and add oil. After the oil is hot, add onion, ginger and garlic and sauté until fragrant.

4. Add the tomatoes prepared earlier, stir-fry until the tomatoes become soft and the juice flows, add water (to cover the tomatoes).

5. Bring to a boil over high heat, slowly pour in the prepared eggs

6. Add salt and chicken essence, continue to cook for a while, sprinkle with sesame oil and serve; OK !Tomato and egg soup is done!

Recipe three for tomato and egg soup

Ingredients required: 2 medium-sized tomatoes and 2 eggs (the amount of eggs can be increased or decreased according to your preference ), 1 tsp dry starch, appropriate amount of pepper, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of chopped green onion. If you like coriander, you can also prepare a little minced coriander.

Specific production method:

1. Remove the stems of the tomatoes, wash them, use a knife to make a half-centimeter-deep cross cut on the smooth side, and then put it into boiling water to cook Turn off the heat after 20 seconds.

2. Take out the tomatoes and peel off the thin outer skin of the tomatoes.

3. Cut the peeled tomatoes into small pieces.

4. Put 3 bowls of water into the pot, then add the chopped tomatoes and cook for a while. It is best to boil the tomatoes.

Knowledge about food compatibility of tomato and egg soup

Tomatoes: Tomatoes should not be eaten with pomegranates, crabs, popsicles, sweet potatoes, white wine, pork liver, and fish.

Eggs: Eggs should not be boiled with sugar; eating them with saccharin and brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat and persimmons will cause diarrhea; and they should not be eaten with soft-shell turtles, carp, Eat soy milk and tea together.

When making tomato and egg soup, in addition to the main ingredients of tomatoes and eggs, the seasonings only require salt and green onions, and you can make a bowl of tomato and egg soup with complete color, aroma and taste.

There are many ways to make tomato and egg soup. The following method makes the soup rich, sweet and sour, and is more conducive to the dissolution and absorption of lycopene. Lycopene has miraculous effects in preventing and treating prostate diseases. It also has the effects of protecting cardiovascular systems, delaying skin aging, and enhancing immunity.

Method:

Wash and peel two tomatoes and cut them into hob pieces.

Chop green onions and set aside.

Mix the two eggs evenly.

Put oil in the pan, heat it up, add tomatoes and stir-fry

Stir-fry until the tomatoes are juiced and become pureed

Add a little cold water and salt

After boiling the pot, pour the egg liquid into the egg flakes, then slowly stir the egg flakes evenly.

Sprinkle with chopped green onion and serve.

What seasonings do you put in when making tomato and egg soup? When it comes to drinking soup, even a simple tomato and egg soup, for a Cantonese who loves soup making and drinking soup, they like the original taste. So when cooking tomato scrambled egg soup, you don't put too much seasoning, just a little salt and some chopped green onion is enough. Some people may like to add chicken essence or MSG to emphasize the taste, and some even like to add a little vinegar. In fact, I think the original flavor is better. Too many seasonings will only cover up the original flavor. Next, I will show you how to make scrambled egg soup with tomatoes that can bloom.

Ingredients: Two tomatoes, two eggs, a little chopped green onion, one head of garlic, peanut oil, and appropriate amount of salt.

How to do it:

Tips for making delicious soup: