Tomato and egg soup

Overview

The tomato and egg soup that everyone usually eats is usually very light. But this time Dad made Eva a very rich tomato and egg soup. I couldn't stop after one bite. I didn't need any other dishes at all. It was even more delicious when I put the rice in it and ate it with rice.

Tags

• soups
• soup
• egg
• oil
• green onions
• salt
• tomatoes

Ingredients

Steps

1. 1 Beat the eggs into a bowl and set aside. You don’t need to beat the eggs for too long, 10 times or 8 times is enough. Cut green onions into flowers.

   

2. 2 Wash the tomatoes and make 2 cuts on top

   

3. 3 Put an appropriate amount of water in the pot, wait until the water is completely boiled, add tomatoes and boil for a few times, about 15-20 seconds. This way you can take off the skin of the tomatoes. The skin affects the taste more, and Eva especially doesn’t like to eat the skin.

   

4. 4 Take out the tomatoes and peel them.

   

5. 5 Peel the tomatoes and cut them into pieces

   

6. 6 Pour a little oil into the pot. When the oil is hot, add the tomatoes and stir-fry over low heat until they become mushy.

   

7. 7 Pour appropriate amount of water into the pot and cook over high heat. Put some salt. Let the water boil for another 3 minutes.

   

8. 8 Pour the beaten eggs slowly around the soup, but don't stick to the pot. After pouring in, wait for 3 seconds and then turn off the heat. After turning off the heat, count for 3 seconds, put the chopsticks in and shake it.

   

9. 9 Pour it into a bowl and sprinkle the chopped green onions in. Taste the taste. If it tastes bland, you can add more salt. Because it is a thick soup, the taste should not be too bland.