How to make coriander, persimmon and egg soup

Overview

Tomato and egg soup is a frequent visitor on our dining table. It is sour and delicious, rich in nutrients and has high health care value. Adding an appropriate amount of coriander can improve the taste and nutrition of the soup.

Tags

• soups
• home cooking
• lunch
• dinner
• balsamic vinegar
• coriander
• egg
• green onions
• peanut oil
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Wash and slice tomatoes and set aside

   

2. 2 Crack the eggs into a bowl and mix well

   

3. 3 Slice green onions and cut coriander into sections and set aside

   

4. 4 Add appropriate amount of peanut oil to the hot pan, add chopped green onions and saute until fragrant

   

5. 5 Add tomato slices and stir-fry, then add appropriate amount of water and bring to a boil

   

6. 6 Slowly beat in the egg liquid without stirring until the egg liquid floats out

   

7. 7 Stir it all out and the whole pot will be filled with frangipani

   

8. 8 Add appropriate amount of balsamic vinegar and salt, stir well and bring to a boil

   

9. 9 Add coriander or add coriander after cooking

   

10. 10 Add a few drops of sesame oil and serve