Small restaurant version of tomato and egg soup

Overview

This is a common recipe for tomato and egg soup in small restaurants in my hometown of Chongqing. I was curious as to why the tomato and egg soup in the small restaurant was served so quickly, so I went to the back kitchen to see how the chef made it. This tomato and egg soup is not only quick to prepare, but also tastes fresher than what most families make.

Tags

• soups
• home cooking
• soup
• breakfast
• dinner
• egg
• oil
• tomato
• green onions
• salt

Ingredients

Steps

1. 1 Prepare an appropriate amount of tomatoes, actually half is enough

   

2. 2 Prepare an egg

   

3. 3 Appropriate amount of green onions

   

4. 4 Tomato slices

   

5. 5 Beat the eggs

   

6. 6 diced green onions

   

7. 7 Heat oil in a hot pan, add eggs, and set one side up

   

8. 8 Use a spatula to quickly stir into small egg pieces

   

9. 9 Add tomatoes and stir-fry for about a minute to release the sour juice

   

10. 10 Add boiling water

    

11. 11 Wait for about a minute for the soup to boil again, turn off the heat, add salt and mix well

    

12. 12 Put the pot into a soup pot and sprinkle with chopped green onion