TomatoEggsSoup is a very simple home-cooked soup.When we cook at noon, we want to save time and eat nutritious food, we can add this tomato.Egg soup.Although the method is simple, to make tomato egg soup look and taste good, we need to pay attention to some techniques!Melalele Food Encyclopedia will introduce it to you!

How to make tomato egg soup

Ingredients

200g ripe red tomatoes, 2 eggsCilantro5gPeanuts5g oilChicken broth1000gSalt4gMSG3g, 15g cornstarch, 2g sesame oil, 2g chopped green onions

Method

1. Wash and chop the cilantro into 2cm segments;Blanch the tomatoes in boiling water to remove the skin and stem, and cut into small diced pieces;Crack the eggs into a bowl and beat.

2. On a dry pot, heat the oil and chop green onions over high heat;Add the tomatoes to the pot and stir-fry until they soften, add chicken broth, salt, and MSG.Continue to boil over high heatand cook for 2 minutes.

3. Use cornstarch to thicken, pour in egg liquid, wait for the egg foam to float, add sesame oil, and pour into a bowl. Sprinkle with cilantro.

Tomato Egg Soup Making Techniques

1. If you like fluffy egg whites, quickly pour the egg liquid into boiling water and stir with a fork.

2. If you like thin, egg whites, you can add some water when beating eggs, then slowly pour into boiling water while stirring with a fork.

How to make a home-style tomato egg soup

Ingredients

1 tomato, 1 egg, cilantro, green onion1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1 tablespoon cornstarch

Method

1. Wash the cilantro and green onions, remove the roots, and chop them separately.Use a fork to grasp the bottom of the tomato and place it on the fire to roast for 10 seconds. After the skin cracks, tear off the tomato skin and cut the tomato into pieces.Beat the eggs and prepare the egg liquid.

2. Pour oil into the pot and heat over high heat. When the oil is 70% hot, add the tomato and stir-fry.

Continue to fry the tomatoes until they release red broth, then pour in boiling water and cook over high heat for about 2 minutes until the soup color turns red.

4. Add salt and stir well, pour in cornstarch, and use a clockwise (or counterclockwise) direction to thicken. Then pour in egg liquid and pour in sesame oil before serving.

5. After transferring the soup to a bowl, sprinkle with chopped green onions and cilantro. If you don't like it, you can skip it.

Precautions when making tomato egg soup

1. When making tomato egg soup, be sure to sauté the tomatoes to release red broth before adding boiling water, which makes it easier for the tomato flavor to enter the soup, and it is best to add boiling water.

2. Beat the egg liquid before thickening, after the pot is boiling, quickly and evenly pour the egg liquid into the pot, which will make the egg whites thinner and more beautiful.

3. There is also a simpler method: directly cut the tomatoes into pieces and put them in water. Heat over high heat until boiling, then continue to cook for 3 minutes. When red oil appears in the soup, add salt and stir well, then pour in the egg liquid. This method does not require frying tomatoes or adding cornstarch, which is a simple method for beginners.

Fragrant Tomato Egg Soup

Materials

250g tomatoes, 3 eggsGreen onionsGingerSlicedBrothSalt,Chicken extractSesame oil, vegetable oil

Method

1. Wash the tomatoes, put them in boiling water to blanch, peel, and cut into small pieces;Beat the eggs and mix with a little water.

2. Heat vegetable oil in a pot, add chopped green onions and ginger to sizzle, add the tomatoes and stir-fry, add high-quality broth and cook for a while, add salt and chicken extract to boil, then pour in the egg liquid, add sesame oil and stir well.