Shrimp Tomato Egg Soup

Overview

Shrimp oil is delicious and nutritious. Use fresh soup to moisten it in early autumn.

The raw materials are as shown in the picture.
Heat oil in a pan, add shrimp heads and stir-fry until cooked.
Fry the shrimp heads to remove the shrimp oil, add the tomatoes and fry until the tomatoes are soft, then add appropriate amount of hot water.
The soup in the pot is so rosy and plump.
After the water boils, pour in the egg liquid, add an appropriate amount of sugar and salt, and then add minced chives and coriander.
A very delicious and nourishing soup would be great.