Among the boiling soups, the most delicious soup is this tomato and egg soup. In the red tomato soup, there is a layer of golden egg flowers floating in the big white porcelain bowl at home. The noodle soup is dotted with green chopped green onion, and red and yellow set off green. The soup is clear in color and rich in egg fragrance, which is the sweetest taste in memory.
Materials?
Two eggs
2 tomatoes
2 shallots
Proper amount of salt
White granulated sugar
A few drops of pure sesame oil
A little water starch
How to make tomato and egg soup?
Eggs are shelled and pounded into bowls; Wash shallots and cut into powder for later use; Wash the tomatoes for later use.
Wash the tomato, cut it in half, remove the tomato pedicle (cut it into V shape twice) and cut it into pieces for later use.
Heat the wok, inject a little oil, stir-fry the tomato pieces a few times after the oil temperature rises.
Add an appropriate amount of water to the pot, boil and continue to cook for 3-5 minutes on medium heat. Add some sugar and salt to taste, add a little starch and stir well.
Beat the eggs until they are yellow and white. Stir the egg mixture into the pot with a spoon and push it evenly. Turn off the fire after the eggs float, drop a few drops of sesame oil and sprinkle with chopped green onion.
skill
How to make sparse and even egg drop soup? ?
First, the egg liquid should be beaten well, evenly and thoroughly, until it is yellow and white. If the egg liquid is not beaten well, it is easy to stick to the pot and agglomerate. ?
Second, pay attention to the egg liquid when it enters the pot, and remember to adjust the stove fire. When the soup is slightly boiling, stir in the egg liquid to make the formed egg flower complete and float on the soup surface. If the egg liquid is poured in the boiling state of Wanghuo soup, not only can the egg flower not be formed, but the egg liquid is also easy to form a knot in one's heart, and when it sinks into the soup, the color of the soup will be turbid.