Tomato and egg soup

Overview

Although the three meals a day are not big fish and meat, we still have to eat them in a variety of ways and feel like a monk. There was a time when I felt that as long as the dishes on the table were never the same, my life would be a mess. Later, it turned out that I couldn't do it. The ingredients are still repeated, but the method can be different. Sometimes I find that the simpler something is, the harder it is to do. It's like there is a kind of soup called someone else's soup. It is obvious that the appearance and taste of the food are made by others. But what you make is a terrible mess, and you just comfort yourself that it tastes good. The same ingredients, but different looks, you start to doubt life. After drinking tomato and egg soup for so long since you were a child, do you think it’s really just a matter of putting the tomatoes in a pot and frying them, putting the eggs in and then a bowl of soup is enough? Yes, it is undeniable that this is a bowl of soup, but in today's world of appearance, this bowl of soup probably won't survive. If you start to doubt the miserable soup in your hands, today you can review it by the way. How to make tomato soup that is rich and sweet and sour, with delicate egg drop? Say goodbye to tasteless tomato soup.

Tags

• soups
• home cooking
• soup
• pregnant women
• maternity
• summer recipes
• dinner
• egg
• onions
• tomato
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance (is it very simple? Yes, no other ingredients are needed. This bowl of soup is also very delicious)

   

2. 2 Use a knife to make cross cuts on the tomatoes to facilitate peeling, then blanch them in boiling water for 4-5 minutes

   

3. 3 Crack the eggs into the bowl and beat the egg whites and yolks evenly (the method of beating eggs is the same, there is no special operation method, just remember to beat them evenly, otherwise the egg soup will be uneven)

   

4. 4 Cut the scallions into flowers in advance. The yellow egg flakes look particularly bright when paired with the green scallions

   

5. 5 Gently peel off the skin of the blanched tomatoes

   

6. 6 Then cut the tomatoes into small pieces, remember not to be too big

   

7. 7 Pour oil into the pot and heat it up, add the tomatoes into the pot and stir-fry quickly over high heat

   

8. 8 When the tomatoes become soft and sandy, add water (not too much water, as too much water will dilute the taste of the soup)

   

9. 9 After the soup boils, stir the soup into a vortex with one hand, and slowly pour the egg liquid into the egg bowl with the other hand

   

10. 10 After boiling, sprinkle some salt and chopped green onion

    

11. 11 A bowl of beautiful tomato and egg soup is ready. Seeing the eggs floating like cotton wool in the bowl, don’t you feel a special sense of accomplishment?