Tomatoes mixed with egg skin and roses

Overview

How to cook Tomatoes mixed with egg skin and roses at home

Add water to flour and onion.
Use a whisk to beat evenly until no white flour is visible.
Add eggs and continue beating.
Beat and set aside.
Cut the tomatoes, chop the tomatoes' hearts into small pieces for juice, and cut the outer shells into strips.
Fry tomatoes cut into strips and place on a low plate.
Start making the frangipani. Brush the pan with a thin layer of oil and use a spoon to put the egg liquid into the pan.
Fry one side and then fry the other side. Just fry the other side to make it still sticky.
After frying, use scissors to cut from the outer ring inward.
Cut egg skin.
Start circling from the inside.
Circled egg skin roses
The prepared egg skin rosette is topped with tomato juice.