The preparation of tomato egg soup, the detailed preparation of tomato egg soup

The common recipe for tomato and egg soup is as follows:

Ingredients: 2 tomatoes, 2 eggs.

Excipients: 1 tablespoon of cooking oil, 1 2 tablespoons of salt, 1 2 tablespoons of chicken essence.

1.Scratch the tomatoes with a knife and blanch them with boiling water.

2.Heat the pan with oil and add the tomatoes to the sauce.

3.Add water and salt to taste.

4.Bring water to a boil, pour in the eggs, add the chicken bouillon, scrape with a spatula and cook for 1 minute.

5. Remove from the pot and make tomato and egg soup.

1 Ingredients: 20ml peanut oil, 3g salt, 50g egg, 300g tomato.

2 Pour oil over and heat it, slice the tomatoes and sauté.

3 Fry until there is sauce, add water to boil, boil the water until boiling, beat the eggs into the pot, shake them into egg drops, and add salt before cooking.

The center of origin of tomatoes is the Andes region of South America. In Peru, Ecuador, Bolivia and other places, there are still large areas of wild species distributed. Tomato genus is divided into colored tomato subspecies and green tomato subspecies.

The former fruit has a variety of colors when ripe, and the latter fruit is green when ripe.

Tomato is composed of common cultivated tomato and several species closely related to cultivated tomato, and is roughly divided into two complex populations: common tomato and Peruvian tomato. Common tomato groups included: common tomato, tomato fine-leaved, Chismani tomato, tomato microflora, Chimerussky tomato, and hairy tomato. The Peruvian tomato group includes Chilean tomato and Peruvian tomato.

How do you cook tomato egg soup? Blanch the tomatoes in hot water and cut them into crosses in the middle, peel them, cut them into cubes, fry the chives in a pot with oil, add the tomatoes, stir the eggs well, and add the seasoning.

In today's skyrocketing prices, tomato and egg soup is a good and inexpensive product, which is not only easy to make, but also nutritious.

Tomato egg soup seems simple, but it turns out that there are tricks to it.

Method:

1 Tomato washed.

2. Cut into hob pieces.

3Finely chop the green onion, ginger and garlic.

4. Knock the eggs into a bowl.

5 handfuls of eggs stir well.

6Put oil in a pot, add green onions, ginger and garlic and stir-fry.

7Add the tomatoes and stir-fry.

8Add a pinch of cool water and salt.

9After boiling, pour in the egg liquid for a while, add the chicken essence and sesame oil, and then you can remove from the pot.

10Place in a bowl.

Nutritional value:According to the research of nutritionists, 50 100 grams of fresh tomatoes per person per day can meet the body's needs for several vitamins and minerals.

Tomatoes contain "lycopen", which has the effect of inhibiting bacteria; Containing malic acid, citric acid and sugars, tomatoes are rich in carotene, vitamin C, vitamin B and vitamin B2 and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine and other elements, as well as protein, sugars, organic acids and cellulose.

Tomatoes are rich in antioxidants. Antioxidants can prevent free radicals from damaging **, and have obvious beauty and anti-wrinkle effects.

Tomatoes are rich in carotene, vitamin C and B vitamins.

Preparation of tomato egg soup:

Ingredients: 2 tomatoes, 1 straw egg, 1 teaspoon tomato paste, 2g salt, 2 garlic cloves, appropriate amount of thirteen spices, appropriate amount of chopped green onion.

Steps: 1. Knock the eggs in the bowl, boil the tomatoes in boiling water for one minute, so that it is very convenient to peel them, and cut them into cubes for later use.

2. Add oil to the pan and add garlic when the oil temperature is enough.

3. When the garlic is fragrant, add tomatoes and stir-fry to make the soup.

4. Add the tomato paste.

5. Add a small bowl of water and bring to a boil over high heat.

6. Pour the eggs into the pot with a circular gesture, and do not pour the egg liquid all at once. Hold the bowl around the pot and pour it slowly.

7. After adding the eggs, stir them slightly with chopsticks, so that the egg drops are very beautiful, and add salt thirteen spices to taste. Turn off the heat and sprinkle with chopped green onions.

8. Finish the tomato and egg soup.

The preparation of tomato egg soup is as follows:Ingredients: tomato, egg, sea rice.

Excipients: chopped green onion, seaweed, hair cabbage, ginger powder, salt, pepper, sesame oil.

1. Half a pot of water, put a little sea rice in the water, and bring to a boil.

2. Beat the chicken Changyu eggs, add a little chopped green onion, wash the tomatoes and cut them into slices (or small pieces).

3. When the water boils, pour the beaten eggs into the pot first, stir slightly, and then pour in the chopped tomatoes.

4. After the water boils again, turn off the low heat and simmer for about 3 minutes.

5. Add a little seaweed, Yexun plum cabbage, ginger powder, salt and pepper, pour a few drops of sesame oil, boil the soup over high heat, turn off the heat, and the tomato and egg soup is ready.

Ingredients: 2 tomatoes (also known as tomatoes), 1 egg, 1 shallot, 3 slices of ginger, 1 3 tablespoons of lard, 2 drops of sesame oil, a pinch of white pepper, 1 2 teaspoons of salt, a pinch of monosodium glutamate, 700 ml of water.

This paragraph] is used:

1. After washing the tomatoes, cut a "ten" with a knife on the top, then put it in a large bowl, pour boiling water and scald for 2 minutes to crack the skin, tear off the skin and cut the tomatoes into small slices for later use. 2. Crack the eggs into a bowl, add a little salt and monosodium glutamate and mix thoroughly. 3. Pour the ginger slices and tomatoes into the pot, pour in water, white pepper and salt together, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for 15-20 minutes, feeling that the tomatoes are boiled until the oil comes out.

4. Add a little monosodium glutamate, then while keeping it boiling, pour in the egg mixture, stir clockwise with a spoon or chopsticks to turn off the heat, and finally sprinkle with chopped green onions and drop two drops of sesame oil. Tips: 1. Tomato egg soup is actually very simple, and the key to the taste is whether the tomato is peeled and whether the soup has a flavor.

2. If you want to cook the soup to taste, you should cook it slowly over low heat when boiling, and cook it for a longer time so that the flavor of the tomato will dissolve in the soup, and the monosodium glutamate can be added last, but the salt is best to cook with the soup, so that the soup will not be clear and tasteless. 3. The egg liquid can be turned off as soon as it solidifies in the pot, otherwise the taste will not be comparable when it is cooked.

Tomato egg soup seems simple, but it turns out that there are tricks to it.

1 Boil the water first, wash and slice the tomatoes while boiling the water.

2 Tomatoes in the pan while beating the eggs.

3 Pour the beaten eggs evenly into the pan.

4 Bring to a boil and add seasonings.

PS, it is said that the longer the egg is beaten, the better the taste.

Ingredients: Tomatoes of medium size, two dices.

Two eggs are crushed.

Finely chop the green onions. Method: Heat a little oil and stir-fry with chopped green onions.

Add the tomatoes and stir-fry a few times.

Add water (2 large bowls) and bring to a boil.

Pour in the egg mixture and stir with chopsticks.

Bring the water to a boil, turn down the heat and "boil slightly".

Beat the eggs and pour them into the pot with a bowl "Pour slowly".

Peel and slice the tomatoes and put them in a pan.

A pinch of salt MSG.

Turn off the heat when the pot is boiling.

Add a small amount of white pepper.

I'm used to making omelette and boiled egg soup, what do you ask?

My unique tomato egg soup recipe.

Actually, I still like to cook, and I am proud that I am very talented. At least I found out on my own. Don't brag, let's also explain it with facts. Let's talk about my unique tomato egg soup recipe.

Tomato egg soup is very simple, cut the tomatoes into cubes for later use, beat two eggs and stir into a paste (beat the eggs clockwise until a very even paste). The main ingredients are these two, and it is recommended not to add other accessories, because tomato and egg soup is refreshing and moisturizing the stomach.

Put a little oil, too much will make the soup greasy. When the oil temperature is hot, add a little green onion and ginger, add the tomatoes after the flat stir-fry, cover the surface of the tomatoes with an oil layer, and then stir-fry a little and add water. (Pay attention to the time, because the time is too long, the tomatoes will be spent, and I can't stand the dishes that are not beautiful and not refreshing.)

After the water boils, add the eggs! Attention! Here's the most crucial step!

Turn off the heat when the water boils, remember to turn off the heat! Then pour the beaten egg liquid into a circular motion along the edge of the pan and use the temperature of the water to cook the eggs. When you get out of the pot, you will find that the egg droppers are covered in the soup and are very fine and even.

Finally, add a pinch of salt and monosodium glutamate. Other ingredients are free! This is a refreshing bowl of tomato egg soup and you're done!

The second is to put a little oil in the pot to heat, slice the tomatoes and stir-fry for a while, then add boiling water, add the stirred egg mixture after boiling, and sprinkle chopped green onions.

Tomato egg soup making tutorial.

Tomato egg soup seems simple, but it turns out that there are tricks to it.

If it's soup! You can consider putting the tomatoes to a boil first, and then pouring the prepared eggs into the soup! It's also fragrant with a little chopped green onion! Or it's just regular, scrambled eggs and boiled soup! It is said that it is more fragrant!

Add a little tomato sauce and it will have an unexpected effect.

Tomatoes should be fried first to remove the juice in the water.