Tomato mustard egg soup

Overview

Tomato and egg soup is probably the simplest, quickest and most common of all home-cooked soups. Tomatoes are rich in lycopene, which has good antioxidant and anti-aging effects. It can remove free radicals in the human body that cause aging and disease; prevent the occurrence of cardiovascular diseases; prevent the canceration process of the prostate, and effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers. The amino acid composition of the egg protein (in egg white) and yolk protein (mainly in egg yolk) is closest to that of human tissue protein, and the absorption rate is as high as 99.7%. In addition, egg yolk also contains lecithin, vitamins and minerals. These nutrients help improve the function of the nervous system and are a good brain-building food. Regular consumption can enhance memory and prevent memory loss in the elderly. Lecithin can prevent the deposition of cholesterol and fat on blood vessel walls. Studies have shown that eggs have a preventive and therapeutic effect on patients with arteriosclerosis and coronary heart disease. Therefore, tomato and egg soup may seem cheap and simple, but it is rich in nutrients and beneficial to the body and mind. Today's tomato and egg soup also adds a little shredded mustard to make the soup more delicious, mixed with the sweet and sour tomatoes, the fragrance of shallots, and tender egg flakes. In the slightly cold and dry autumn, drinking a bowl of hot tomato and mustard egg soup will warm your stomach and comfort you

Tags

• soups
• home cooking
• soup
• children
• spring recipes
• banquet dishes
• farm food
• lunch
• chicken essence
• egg
• pickled mustard
• tomato
• tomato sauce
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Let’s take a group photo first, two tomatoes, two eggs, two spring onions, a small piece of ginger, and a small piece of mustard

   

2. 2 Wash the tomatoes, green onions and mustard separately, peel and wash the ginger, and break the eggs into a deep bowl

   

3. 3 Make cross-cut cuts on the surface of the tomatoes and set aside

   

4. 4 Boil water in a pot, add tomatoes when the water boils, turn off the heat and blanch the tomatoes

   

5. 5 While the tomatoes are blanching, prepare other side dishes. Separate the white and green green onions into finely chopped green onions. Mince the ginger and set aside

   

6. 6 Add a little cooking wine, a little sugar, a little salt to the eggs, beat them vigorously into a uniform egg liquid, set aside

   

7. 7 After a few minutes, the surface of the tomato skin will crack and you can take it out. After the tomatoes have cooled, peel off the skin

   

8. 8 Cut the peeled tomatoes into evenly sized pieces and set aside

   

9. 9 Cut mustard into thin strips and set aside. The ingredients are actually very simple, just peel and cut the tomatoes into pieces, beat the eggs into egg liquid, shred the mustard, and add chopped green onion and ginger

   

10. 10 Heat the cold oil in the pan, add the green onion, white ginger, and stir-fry until fragrant. If you have shrimp skin at home, you can also add a little shrimp skin and stir-fry it to make it more fragrant

    

11. 11 Pour in the tomato cubes and stir-fry

    

12. 12 Stir-fry the tomato cubes for two to three minutes until the tomatoes become soft and juicy

    

13. 13 Add an appropriate amount of water and bring to a boil over medium heat. You can also transfer it to a soup pot and simmer. I'm lazy and can't drink that much soup by myself. I don't want to wash an extra pot, so I cooked it in a pan

    

14. 14 Add shredded mustard and stir evenly with a spoon. Because mustard contains high salt content, put it into the stew early

    

15. 15 If you like the soup to have a stronger tomato flavor, you can add a little tomato paste and simmer

    

16. 16 Use a spoon to skim off the floating residue on the soup surface, and simmer over low heat for five to ten minutes. This will make the tomato flavor in the soup stronger. Taste for saltiness and add a little salt appropriately. The mustard is relatively salty. After simmering for ten minutes, the salty taste will be basically integrated into the soup. Adding a little salt is enough.

    

17. 17 Keep the soup boiling over medium-low heat. Strain the egg liquid into the soup through a fine mesh. Stir it with a spoon and turn off the heat

    

18. 18 Sprinkle with chopped green onion. If you like fragrant sesame oil, you can add two drops of sesame oil, serve it in a bowl, and enjoy

    

19. 19 Finished product

    

20. 20 Finished product

    

21. 21 Finished product

    

22. 22 Finished product

    

23. 23 Finished product

    

24. 24 This soup uses simple ingredients, is convenient and easy to make, refreshing and appetizing, and rich in nutrients. It is very suitable for families and single people