Tomato preserved egg soup

Overview

Preserved eggs are not only suitable for eating in hot summer, but also suitable for eating in autumn when the air is dry, because preserved eggs can relieve heat, sober up, remove large intestine fire, cure diarrhea, and can be dispersed and agglomerated. Traditional Chinese medicine believes that preserved eggs are cool in nature and can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is especially suitable for people with strong fire. Today’s tomato preserved egg soup not only has an attractive color and salty taste, but also has the effect of appetizing and promoting body fluids.

Tags

• soups
• home cooking
• soup
• chicken essence
• clear soup
• oil
• preserved egg
• tomato
• ginger
• green vegetables
• salt

Ingredients

Steps

1. 1 Wash and peel off the skin of preserved eggs, then cut in half and then into thin slices. Cut the ginger into pieces and set aside.

   

2. 2 Wash, peel and cut tomatoes into slices. Wash and cut vegetables into 5 cm long segments and set aside.

   

3. 3 Heat oil in a wok, add preserved eggs and fry until crispy.

   

4. 4 Pour in the clear soup, add minced ginger and cook until the soup turns slightly white.

   

5. 5 Add salt and chicken essence to taste.

   

6. 6 Add vegetables and cook.

   

7. 7 Add tomato slices and bring to a boil, then turn off the heat and serve.