Tomato and potato soup
Overview
A home-cooked soup dish that is both vegetable and soup. It is simple and quick to make. Sweet and sour tomatoes, paired with soft potatoes, and two eggs. In just ten minutes, a bowl of hot tomato and potato soup is ready.
Tags
Ingredients
Steps
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tomatoes (medium size), 1 yellow potato, 2 eggs, 2 green onions, 1 teaspoon of cooking oil, appropriate amount of salt, and appropriate amount of chicken powder.
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Process the ingredients, wash, peel and cut the potatoes into 1 cm square strips, beat the eggs in a bowl and set aside, wash and chop the green onions.
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When handling tomatoes, pierce the bottom of the tomatoes with a fork and burn them on the fire for more than ten seconds. The skin of the tomatoes will burst open, and the thin outer skin can be easily torn off after bursting. Friends can try this peeling method, it is simple and convenient
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The skins of the burned tomatoes can be easily torn off, and the tomatoes with the skins removed can be cut into hob pieces.
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Put a teaspoon of cooking oil in the pot and add some chopped green onions and saute until fragrant. Reserve some chopped green onion for final color enhancement.
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After sautéing the chopped green onions, add the tomatoes and stir-fry until the tomatoes are soupy and most of the tomatoes have melted.
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After the tomatoes are mostly melted, add 2 large bowls of water. (The amount of water depends on the number of people eating in your family. If there are more people, add more, and if there are less people, add less. For three people in my family, I added 2 large bowls of water
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Add the cut potato strips, 6 grams of salt, and a little chicken essence. If you don't like the chicken essence, you can omit it. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes until the potato strips are soft.
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After cooking until the potato strips are soft, change the heat to medium to keep the soup slightly boiling, and pour in the beaten egg liquid clockwise. Don't pour all the egg liquid into the soup pot at once, but pour in the egg liquid in a clockwise circle.
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After pouring in the egg liquid, don't stir it in a hurry. Wait for a few seconds. Stirring it again after the egg liquid solidifies will have a better effect and it will form flaky egg drops. Once solidified, turn off the heat.
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After turning off the heat, sprinkle some chopped green onion or coriander to enhance the flavor, and finally drizzle with a little sesame oil. A bowl of beautiful and delicious tomato and potato soup is ready!
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Finished product.
