What happens to tomato and egg soup when it is left in the pot for a long time?

Tomato and egg soup may deteriorate or even become moldy if left in the pot for a long time. However, if the time is not particularly long and the temperature is not very high, you can still heat it up and drink it again, as long as it is not broken. However, tomatoes are acidic, and over time, they will react with the iron pot, causing the iron pot to rust, and the soup will also have a rusty smell.

Satisfied, thank you.

Tomato and egg soup has been in the pot for a long time, and if the pot is non-stick, there should be no change. If it is an iron pot, there may be some noticeable changes on it. Because there is salt in the soup, it will change a little if it is placed in an iron pot for a long time.

There is no change, and the dish has to be eaten hot when it is cooked.

Tomato and egg soup is left in the pot for a long time and cannot be eaten if it is not fresh, it will be calculated, and there will be loss of nutrients and bacteria.

In fact, your question is very simple, as long as the quality of the pot is acceptable, it can be drunk in the morning or afternoon, and there will be no change in itself. All pots are pasteurized at high temperatures, so the soup only interacts with the air, mainly referring to the microorganisms and changes in the soup. In summary, as long as the pot is covered and placed in the refrigerator, it can be safely stored.

How long do you put it, it will definitely deteriorate and moldy for a long time, and it will definitely be okay to put it for a short time, it may become cool, and it will be no problem to heat it up.

It will drain, and the eggs and tomatoes will sink to the bottom, which will affect the taste in summer.

Strictly speaking,When making tomato and egg soup, you don't need to scramble the eggs in advance, this is because egg drop is the soul of tomato egg soup, and if the eggs are scrambled in advance, then the eggs will not form when boiling the tomato egg soup. Of course, some places do scramble the eggs in advance, but they won't be cooked very well, and at most they will only be over-oiled.

1. Egg drop is the soul of tomato and egg soup

Under normal circumstances, when making tomato and egg soup, people will add raw egg liquid directly to the pot, because raw egg liquid stirring with chopsticks in boiling water will form egg drops, so that the soup has a good appearance, and the egg drops taste smooth. It can be said that the soul of tomato and egg soup is egg drop, if there is no egg drop, then the tomato egg soup will be much worse in appearance and taste, and it will also affect people's appetite. Therefore, I don't think it's necessary to scramble the eggs first, after all, the scrambled egg liquid can't form egg flowers in boiling water.

In other words, when making tomato and egg soup, the practice of scrambling eggs in advance is a good idea.

Second, some places do scramble eggs in advance

Of course, in some regions, due to different tastes, they will scramble the eggs in advance and put them in the soup. I've seen and eaten this before, but for me, I personally don't really like it. On the one hand, the scrambled eggs have a very strange taste when boiled into soup, and they do not have the smoothness of raw egg soup.

On the other hand, because tomato and egg soup is a relatively light soup, but the eggs will always look a little greasy after being oiled, which is somewhat inconsistent with the positioning of tomato and egg soup. It can be said that scrambling eggs in advance can indeed make tomato and egg soup, but this method does not preserve the original flavor of the eggs, so I don't think it is necessary to scramble the eggs first.

In general, I don't think you need to scramble the eggs first when making tomato and egg soup, although some places do this, but egg drop is the soul of tomato egg soup.

The eggs inside need to be scrambled in advance, so that the eggs and tomatoes can be scrambled more delicious, and the sourness of the tomatoes can be combined to make them more delicious.

You don't need to fry in advance, you can just beat the eggs and pour them into the tomato soup, so that the tomato soup is more delicious.

There is no need to scramble in advance, just beat the eggs into egg liquid.

Tomato egg soup can also be eaten if it is boiled for a long time, but boiling it for too long will destroy the lycopene nutrients of tomatoes, so it is not recommended to cook it for too long.

The redder the color of the tomatoes, the higher the lycopene content. Lycopene is a fat-soluble vitamin that is more beneficial to its health benefits when heated and cooked with oil. Since lycopene is easily decomposed by light, heat, and oxygen, it should be avoided when cooking for long periods of time at high temperatures to retain more nutrients.

Tomato egg soup features: novel method, beautiful color, delicious taste, soup and vegetables. A must-have dish for housewives. Efficacy: Tomato egg soup has protein beauty effects, can make **elastic and shiny, and is a simple and easy-to-make home-style beauty product.

First, take a fresh tomato, wash it and cut it into small pieces.

<> add the chopped tomatoes and stir-fry a few times. Add an appropriate amount of water to the pot and bring to a boil over high heat.

Crack two fresh grass eggs and put them in a pot, and add an appropriate amount of salt, pepper and chicken essence.

Put the delicious tomato egg soup in a bowl and serve.

Answer: Hello, tomato egg soup can be eaten after being boiled for a long time, but the taste will change a little after a long time, and there will be a slight loss of nutrients, which is basically negligible.

Of course, this ordinary ingredient will not appear any harmful substances after boiling for a long time, so you can rest assured, but if you cook it for too long, the tomatoes may be too bad and the taste will not be very good.

Tomato boiled eggs are generally fried in the pan for three to five minutes before eating, because both of these are foods that are easily absorbed and digested, so it is rare to have poor digestion. It is recommended that you do not cook tomatoes for too long to avoid the loss of vitamin C and the nutrients cannot keep up.

Tomato egg soup is boiled for a long time, not only can it be eaten, but also should be more nutritious, there are studies that prove that the longer the tomato is cooked, the more lycopene will be released, and the more nutritious it will be. As for the eggs, I don't know very well, so how long the eggs should be boiled should not matter.

You can drink it, but the taste is not too good, after the egg liquid goes down to the pot, the egg flower can be solidified out of the pot, the color is beautiful and delicious, the cooking time is long, the tomato is invisible, the egg flower is boiled old, you can eat it, but the taste is not fresh.

Prepare the ingredients.

Cut the tomatoes into cubes, put oil in the pan, stir-fry the tomatoes slightly, and add an appropriate amount of water.

Finely chop the green onions.

Beat the eggs in a bowl.

When the pot is boiling, turn off the heat, pour in the eggs, add salt and turn off the heat.

Serve in a bowl and sprinkle with chopped green onions.

Tomato and egg soup will sit on the same day for a long time, and if it is hot, there will be a little less because the water will evaporate.

Let's take a look at how to make tomato and egg soup:

Tomato and egg soup.

Ingredients: tomatoes, eggs, shallots, salt, water starch, oil, sesame oil.

Directions: Wash the tomatoes, remove the stems and cut them into small pieces. Chop the shallots into minced shallots and set aside.

Crack the eggs in a bowl and stir with a pinch of salt.

Pour oil into the pan, add the chopped tomatoes and stir-fry evenly.

Saute until the tomatoes come out of the sand, season with salt.

Pour in a large bowl of water, bring the soup in the pot to a boil, and pour in a spoonful of water starch.

Then pour the beaten egg mixture into the pot in a circular motion, and push it slightly with a spatula.

Sprinkle a handful of chopped green onions, drop in a few drops of sesame oil, and this tomato egg soup is ready. The tomato egg soup made in this way is tender and smooth, and the soup is rich and delicious.

Nutritional value: 1Strengthen the stomach and eliminate food, quench thirst, and moisten the intestines and laxative.

It contains organic acids such as malic acid and citric acid, which can promote the secretion of gastric juice and the digestion of fats and proteins. Increase the concentration of gastric acid, adjust gastrointestinal function, and help gastrointestinal diseases**. The fruit acid and fiber contained in it can help digestion, moisten the intestines and laxative, and prevent and treat constipation.

2.Clears away heat and detoxifies. Tomato has a cool and sweet taste, has the effect of cavity collapse, clearing heat and generating Jin, nourishing yin and cooling blood, and has a good effect on fever and thirst, dry mouth, bleeding gums, hot stomach and bitter mouth, and rising false fire.

3.Lipid and blood pressure, diuretic sodium excretion. Contains vitamin C, rutin, lycopene and fruit acid, which can lower blood cholesterol. In addition, it contains a large amount of potassium and alkaline minerals, which can promote the excretion of sodium salts in the blood.

Tomato egg soup Tomato egg soup is put on the table, and after a long time on the day, the stomach feels a little less, I think it should be broken.

You can also stir-fry the tomatoes, or put them later, they are all delicious and nutritious.

No, this is a more nutritious soup dish.

Tomatoes and eggs are a perfect match.

Ingredients: eggs, tomatoes, cucumbers.

Production: Method 1:

1. Wash and cut the tomatoes, wash and slice the cucumbers, and beat the eggs well.

2. Add water to the pot and add 2 slices of ginger to cook together.

3. Add tomatoes after the water boils, then turn the heat to pour in the eggs, add the cucumbers, add a little salt, and turn off the heat. (You can add a few drops of sesame oil before turning off the heat).

Method 2: 500 grams of tomatoes (cut into small pieces), 2 eggs, 2 star anise, green onions, ginger slices, refined salt, monosodium glutamate, wet starch, 20 grams of clear oil.

Put in the oil and fry the green onion, ginger and star anise until fragrant, pour the tomatoes and add refined salt to fry until they become a paste, add an appropriate amount of water and boil, put the monosodium glutamate to yawn, pour in the egg liquid, and pour a little sesame oil from the pot. Tomato flavor is strong and positive.

Fang You's three laws:

First wash the tomatoes and cut them into small pieces, put a little oil in the pot to heat them, put some minced garlic and green onions, fry them and then add water, add tomatoes to boil in water, use a spoon to make the tomatoes in the pot into a velvety shape, remove the skin and slag, add the broken egg juice, add salt, chicken essence, green onion (you can add some lard is better), and get out of the pot.

Tomatoes first, then eggs, because it's delicious and beautiful.