Tomato and egg soup

Overview

This soup is sweet and sour, appetizing and simple, perfect for summer!

Peel the tomatoes, cut into small pieces, fry in a pan, and press firmly while frying to squeeze out the tomato juice
Beat the eggs and set aside, mix a small amount of cornstarch with water and set aside
After the tomatoes are juiced, add water and sugar and cook for about five minutes, then pour in the cornstarch water and cook for a while
Pour in the egg liquid, add some salt to taste, cook for a few minutes until the eggs are ready