Picture of tomato and egg soup

2. The practice of tomato and egg soup

How to make tomato and egg soup?

Soup ingredients: 1-2 tomatoes, 1 egg, dried rice, chopped green onion, laver, Nostoc flagelliforme, ginger powder, salt, pepper and sesame oil.

Production method:

1. Half a pot of clean water, put a little dried seaweed in the water and bring to a boil;

2. Break up the eggs, add a little chopped green onion, wash the tomatoes and cut them into pieces (or small pieces);

3. After the water boils, first pour the beaten eggs into the pot, stir them a little, and then pour the chopped tomatoes;

4. After the water boils again, turn off the fire and simmer for about 3 minutes. Add a little seaweed, Nostoc flagelliforme, ginger powder, salt and pepper, and pour a few drops of sesame oil. Turn off the fire and serve tomato and egg soup.

Practice of tomato and egg soup II

Ingredients of soup spectrum: egg 100g, tomato 150g, starch 5g, chicken essence 2g, garlic 5g, onion 5g, appropriate amount of onion, salt and oil.

Production method:

1. Cut the tomatoes, slice the garlic cloves, beat the eggs into a bowl and mix well, and add water to the starch.

2. Put a little oil in the wok, and then put the garlic slices. After the fragrance comes out, stir-fry the tomatoes until the skin is soft and juicy, add appropriate amount of water, chicken essence and salt and stir well;

3. After the water boils, slowly pour the wet starch into the pot and keep stirring. After boiling again, stir the eggs with chopsticks and pour them in slowly;

4. Turn off the fire when you open the pot again, fill the soup basin, sprinkle with chopped green onion and serve tomato and egg soup. [Dining area]

Practice of tomato and egg soup 3

Ingredients: 500g of tomatoes, 2g of eggs, 2g of star anise, chopped green onion, ginger slices, refined salt, monosodium glutamate, 20g of wet starch and clear oil.

Production method:

1. Wash tomatoes and cut them into small pieces;

2. Stir-fry onion, ginger and star anise in oil, pour tomato and salt into paste, add water to boil, add monosodium glutamate, thicken, pour egg liquid, pour a little sesame oil from the pot and serve with tomato and egg soup. [Dining area]

Characteristics of soup: tomatoes are rich in flavor and positive in color.

Practice of tomato and egg soup 4

Soup recipe ingredients: tomatoes, eggs, a little salt.

Production method:

1. Wash tomatoes, cut into pieces or slices, and beat eggs evenly;

2. Add water to the pot, chop ginger and cook together;

3. After the water is boiled, add the tomatoes, then thicken them, turn to a small torch and pour in the eggs, add a little salt, turn off the fire (a few drops of sesame oil can be added before turning off the fire), and the tomato and egg soup can be eaten. [Dining area]

Practice of tomato and egg soup 5

Ingredients of soup formula: tomato, egg, laver, Nostoc flagelliforme, ginger powder, salt and cooking oil.

Production method:

1. Blanch the tomato in boiling water, then soak it in cold water, and peel it off after the tomato skin cracks;

2. Take the oil pan, put the tomato meat (don't cut it, the iron oxide of the knife will oxidize the vitamins inside) into the pan and crush it with a spatula;

3. Boil another pot of water. After the water boils, first pour the beaten eggs into the pot. Remember that the egg mixture should be poured in a spiral shape carefully. Don't stir the soup at this time After the egg becomes egg-shaped, stir the egg slowly.

4. Pour in the tomatoes again. When the water boils again, turn off the fire and let it simmer for about 3 minutes. Add a little seaweed, Nostoc flagelliforme, ginger powder, salt and pepper, drop a little vinegar and a few drops of sesame oil. Turn off the fire and let the soup boil. Serve tomato and egg soup. [

Practice of tomato and egg soup

Tomato and egg soup is a kind of egg soup and one of the home-cooked dishes.

Its biggest feature is convenient cooking and high nutritional value. It perfectly matches the nutritional value of tomatoes and eggs, and is easy to be absorbed by people, so it often appears on people's tables. It has the beauty effect of protein, can make the skin full of elasticity and luster, and is a simple and easy-to-make beauty product.

Eggs, tomatoes, cucumbers, coriander, sesame oil, chopped green onion, ginger, tomatoes and egg soup are edited in this paragraph. Method 1 1, tomatoes are washed and cut into pieces, cucumbers are washed and sliced, and eggs are beaten evenly. 2, add water to the pot, add 2 pieces of ginger and cook together.

3. After the water is boiled, add the tomatoes, then turn on the small torch and pour in the eggs, add the cucumbers, add a little salt and turn off the fire. You can add a few drops of delicious tomato and egg soup oil before turning off the fire.

Method 2: 500g of tomato (cut into small pieces), two eggs, two star anise, appropriate amount of onion, appropriate amount of ginger, appropriate amount of refined salt, appropriate amount of monosodium glutamate, appropriate amount of wet starch, 20g of clear oil, stir-fry chives, ginger and star anise in the pot, stir-fry the tomato with refined salt until it becomes a paste, add appropriate amount of water to boil, add monosodium glutamate until it is insufficient, pour egg liquid, and pour a little sesame oil into the pot. The third method is to wash tomatoes and cut them into small pieces. Put a little oil in the pot, heat it, add some minced garlic and chopped green onion, stir fry, add water, add tomatoes until the water boils, fluffy them in the pot with a spoon, remove the skin and residue, add the broken egg juice, add salt, chicken essence and chopped green onion (preferably add some lard), and take off the pot.

Methods Four pots of semi-clear water and a little dried seaweed were boiled in water. Tomato and egg soup an egg, break it up and add a little chopped green onion.

One or two tomatoes, sliced or cut into small pieces. After the water boils, first pour the beaten eggs into the pot, stir them a little, and then pour in the chopped tomatoes. When the water boils again, turn off the fire and let it simmer for about 3 minutes. Add laver, Nostoc flagelliforme, ginger powder, salt and pepper, and pour a few drops of sesame oil. When the fire makes the soup boil, turn off the fire.

Method 5: First fry the tomatoes in oil, add half a pot of water after the soup comes out, and then gently pour the beaten egg liquid into the pot (you can beat the eggs thin while moving). Pour the starch mixture mixed with water before taking out the pan and stir gently.

Get out of the pot. Editing method of this paragraph 6 1. Add a proper amount of water (not boiled water) to the pot, then add a piece of ginger, wait until the water boils, cook for another three minutes, and finally take out the ginger.

2. Cut the cut tomatoes (cut into medium slices) and put them in the boiling water pot. After the water is boiled again, turn to low heat and boil slowly for five minutes. 3. I saw that the tomatoes have been slowly stewed in the pot (slightly smaller than the original shape in the pot, and the shape has changed. )

Then slowly pour the starch (proper amount) into the pot, stirring while pouring, and then add a little mature vinegar and sesame oil after pouring. 4. Beat the eggs into a bowl, stir, and sprinkle a spoonful into the pot to make a hot pattern.

5. Put it in a large bowl, add chopped green onion (appropriate amount) and pour in boiling cooking oil. 6. Finally, put the chopped parsley into a bowl and enjoy it.

Tomatoes Tomatoes, their main nutrition is vitamins, among which lycopene, one of carotene, is the most important and abundant. Studies have proved that lycopene has unique antioxidant capacity and can eliminate free radicals that lead to human aging and diseases. Prevent the occurrence of cardiovascular diseases; Prevent prostate cancer and effectively reduce the risk of cancers such as pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer and breast cancer.

The content of lycopene is negatively correlated with the content of soluble sugar in tomatoes, that is, the more tomatoes without sugar, the higher the content of lycopene. Generally speaking, the redder the tomato color, the higher the lycopene content.

An adult who eats 100-200 grams of tomatoes every day can meet the human body's demand for lycopene. But many people like to eat tomatoes raw, which is not conducive to the absorption of lycopene, because lycopene is a fat-soluble vitamin, which is more conducive to its health care effect after cooking with oil.

Because lycopene is easy to decompose when exposed to light, heat and oxygen, long-term high-temperature heating should be avoided when cooking to retain more nutrients. Cover the lid tightly when cooking, and add some vinegar to protect it from oxygen.

Eggs, also called eggs and eggs, are pheasant eggs. Tianping.

Has effects in nourishing yin, moistening dryness, nourishing heart, tranquilizing mind, nourishing blood, preventing miscarriage, and prolonging life. Eggs are rich and comprehensive in nutrition, which nutritionists call "complete protein model" and are known as "ideal nutrition bank".

Protein contained in eggs is mainly egg protein (tomato and egg drop soup in egg white) and egg yolk protein (mainly in egg yolk). Protein's amino acid composition is closest to human tissue protein, so its absorption rate is quite high, reaching 99.7%.

The fat contained in eggs is mainly concentrated in the yolk. In addition, egg yolk also contains lecithin, vitamins and minerals, which helps to improve the function of the nervous system. Therefore, egg yolk is a good brain-nourishing and educational food.

Regular consumption can enhance memory and prevent memory decline in the elderly. Eggs are also rich in lecithin, which can prevent the deposition of cholesterol and fat on the blood vessel wall.

Studies have shown that eggs can prevent and treat arteriosclerosis and coronary heart disease. Trace elements such as selenium, zinc, vitamin A and vitamin B2 contained in eggs all have anti-cancer effects.

Therefore, eating eggs often can strengthen the body and prolong life. Tips for editing this paragraph 1. Shake the egg vigorously before breaking it, so that the egg white will not hang in the eggshell and the tomato and egg soup will not be wasted. 2. Slice the tomato, preferably irregularly, in different directions, so that the juice inside will come out easily when frying. 3. If someone likes to peel tomatoes, scald them with boiling water, then soak them in cold water. After the tomatoes are cracked, put them in.

Or, stir with chopsticks while pouring. It's best not to cut tomatoes first and then cut them directly in the pot, because there are many tomato soups. If you cut them first, the soup will lose a lot. Tomatoes have a little trick, cut with a sharp spoon, first dig a hole, take out the pulp and put it in the pot, and dig it into small pieces.

Making method of tomato and egg noodle soup.

First of all, choose the best tomato, which is sweet, fully ripe, thick meat and red seeds. Many tomatoes on the market now are ripe. Open it to see if the seeds are still green. This kind of tomato is too sour, which affects the taste when it is made into soup.

Anyway, put cold water in the boiling pot, and then put the tomato slices directly into the pot (as thin as possible, so that the soup is thicker). Put more tomatoes. The most important thing here is to put tomatoes in cold water and then heat them. If the water is boiling, add tomatoes, and the soup will not taste good. Step 2, prepare the ingredients when the water is boiling: wash the green onions and cut them into shreds. Generally, cutting in half to half is enough.

Put shredded onion in a small bowl, add salt and sesame oil (sesame oil can be more, but it is not necessary to have shredded onion), stir well with chopsticks, and then add soy sauce (depending on the amount of tomato soup, shredded onion is usually enough). The order here cannot be reversed. Step 3: Don't put noodles or ingredients in a hurry after the water boils. Turn down the heat and cook for a while until the soup is red and there are some red floating foam on the side of the pot (what? Don't you see? Put in less tomatoes or cook them for less time), put in the ingredients prepared in the previous step, and you can taste them to see how salty they are and add some monosodium glutamate.

The fourth step, after adjusting the taste, you can eat it in boiling soup. Beat the eggs when the noodles are cooked. I sometimes like to put some green peppers in the soup, depending on your taste. If you want to put it, wash the pepper first and cut it into small pieces larger than your previous thumb nails (my hands are small, think about it), because don't overcook the pepper as long as it turns green.

So put the noodles in when they are eight ripe, then pour the egg liquid evenly on the soup, stir with a spoon and turn off the heat. Finally, as you may have noticed, I said that the noodles are only cooked until they are medium-cooked, and then turn off the heat. Why? It takes a while for you to put the pot on the table and a while for you to put it in the bowl. These two noodles will be fully cooked in a moment. If cooked until 100% is cooked, the noodles will be too soft, and so will the peppers, that is, the raw peppers will be soaked in the noodle soup that has just left the fire, and they will be fully cooked after a while.

Finally, I want to say, as long as the eggs are solidified, don't cook them any more. This is most obvious when making egg soup. After the eggs are cooked, they float on the soup. The soup is not strong and the eggs themselves are not delicious. This is more detailed. I hope it helps you. Happy new year.

The best way to make tomato and egg soup

I just finished drinking tomato and egg soup today. Let me talk about my family's practice first. I think it's very good: 1 scald the tomatoes with boiling water, and then soak them in cold water. After the tomato skin is cracked, peel it off from two oil pans, put the tomato meat (don't cut it, the iron oxide in the knife will oxidize the vitamins inside) into the pan, crush it with a spatula, boil the water, add the chopped tomato meat, boil it, and add a proper amount of salt. Slowly pour the beaten egg liquid into the soup. Remember, when pouring, control the egg liquid to pour spirally. Don't stir the soup at this time Let the eggs turn into egg blossoms, and then slowly stir the egg blossoms after they are formed. Therefore, we should pay attention to the sweet and sour egg and tomato soup, the tomatoes should not be too little, the soup should be a little thicker, and the sugar and salt should not be too much. It's no use calling too much.

Practice of tomato and egg soup

Ingredients: tomatoes, onions, ginger, eggs, peanut oil, flour (spinach is better! )

Practice: Take a proper amount of tomatoes, onions and ginger (how much? Do it yourself! ) Cut it, heat the oil, and stir-fry the tomatoes, onions and ginger together, preferably the tomatoes are red. Add appropriate amount of water and bring to a boil. Take a proper amount of flour (not too much, too much tomato and egg soup is too thick, too little is not good, too thin is not good to drink), add water to live, pour it into the pot, (if spinach is available, please add it), add a proper amount of salt, simmer for 5- 10 minutes, beat 2-3 eggs, mash it and pour it into the pot, and stop heating when the eggs are cooked.

What's next? The next step is to drink tomato and egg soup while it's hot, but it's not delicious when it's cold! ^_^

Well, that's how I make tomato and egg soup. If bloggers have a better idea, don't forget to tell me!