How to make egg persimmon soup delicious, how to make egg persimmon soup

Persimmon soup? You mean tomato egg soup, right?

This soup is still not easy to make?

Procedure: Prepare the tomatoes, blanch them, cut them into cubes, and put them in a small bowl for later use.

Chop chopped green onion and a little minced ginger and set aside.

Beat the eggs in a separate bowl (as many as you decide) and beat.

In a small bowl, soak starch or cornstarch in clean water and set aside.

Clean the pot on the stove, heat until there is no water at the bottom of the pot, pour peanut oil, when the oil is hot to 5, add chopped green onions, minced ginger and stir-fry, pour in tomatoes, do not have a shovel at this time, it is best to turn the pot! Prevent chopped tomatoes!

When the tomatoes are 6 or 7 ripe, add water! (The amount depends on the number of people and the amount of food) after boiling, slowly pour in the beaten egg liquid, then add an appropriate amount of wet starch or cornstarch to thicken after boiling, and add an appropriate amount of salt, sesame oil, and coriander leaves out of the pot.

It is not recommended to pour soy sauce, the color is not good.

If you don't feel acidic enough, you can add vinegar to the table.

Tomato and egg soup is the most common soup dish, my family often eats, no boiling pot, less salt and less oil, salty, fresh and light without losing the original taste of the ingredients, very healthy.

Ingredients. Ingredients.

Tomato. 1 pc.

Egg. 1 pc.

Accessories. Sesame oil. Amount. Salt.

Amount. Water starch.

Amount. Coriander.

1 tree. Essence of chicken.

A little Egg persimmon soup preparation steps:

1.Raw material. 2.Tomatoes cut into small pieces.

3.Beat the eggs.

4.Bring water to a boil in a pot.

5.When the water is boiling, add the tomatoes.

6.After boiling, pour in water starch.

7.Sprinkle the egg mixture into the pot into an egg flower shape, and add salt, chicken essence and sesame oil.

8.Remove from the pan and sprinkle with chopped coriander.

Tips: This soup does not need to be boiled, less salt and less oil, and mainly light. (Taste Library.)

Preparation of egg persimmon soup:Ingredients: two tomatoes; One egg.

Excipients: 1 teaspoon salt; Chopped green onion to taste; Cooking oil to taste.

1.Wash the tomatoes and cut them into cubes and set aside.

2.Heat the pan, add cooking oil, add tomatoes and stir-fry.

3.Add three bowls of water and bring to a boil over high heat.

4.Crack an egg in a bowl and stir well with chopsticks.

5.Change the heat to medium, add the egg mixture to the pot, and bring the soup to a boil.

6.Add a teaspoon of salt and chopped green onions.

The home-cooked recipe for persimmon egg soup is as follows:Ingredients: eggs (two), tomatoes (two).

Method: 1. Prepare two persimmons.

2. Beat two eggs and cut the persimmons into cubes.

3. Put oil in the pot, put in the cut persimmons after heating, stir-fry up and down, add salt, until the soup comes out, add boiling water (cold water) and boil over high heat, boil slowly for a while, feel that the soup is sticky enough, the persimmons are rotten, stir the eggs into it, put in the monosodium glutamate when the eggs are ready, and close the fire.

4. Persimmon egg soup is good, it tastes very good.

Tips:Be sure to beat the eggs so that the yolk and egg whites are well mixed, this step is a key step in making a beautiful egg drop. Add a few drops of water to the egg mixture, and the beaten eggs will form thin, beautiful large sheets.

Don't stir the egg mixture into the soup, and when the egg droppers slowly float, stir them up a little with a spoon to make them look very beautiful. Do not use chopsticks to stir while pouring into the soup pot, the soup will break the eggs.

Ingredients: Ingredients: 1 egg, 50 grams of persimmon, 50 grams of water fungus; Seasoning: 10 grams of coriander, 2 grams of refined salt, 1 gram of monosodium glutamate, 3 grams of green onion, 3 grams of ginger, a little sesame oil.

Production steps: Step 1, beat the eggs and slice the persimmons;

Step 2: The amount of water in about 2 bottles of mineral water is boiled, and you can drink a little more soup;

Step 3: Open the water and boil the persimmons for 5 minutes;

Step 4: Pour in the egg mixture, do not stir, put an appropriate amount of salt for 2 minutes, and turn off the heat;

Step 5: Put an appropriate amount of sesame oil and shallots in a bowl, and the taste of coriander will be better;

Step 6: Pour the boiled soup into a bowl filled with oil, sesame oil and green onions, and stir the eggs into small pieces when drinking;

Step 7, finished product.

Preparation of egg persimmon soup:Ingredients: two tomatoes; One egg.

Excipients: 1 teaspoon salt; Chopped green onion to taste; Cooking oil to taste.

1.Wash the tomatoes and cut them into cubes and set aside.

2.Heat the pan, add cooking oil, add tomatoes and stir-fry.

3.Add three bowls of water and bring to a boil over high heat.

4.Crack an egg in a bowl and stir well with chopsticks.

5.Change the heat to medium, add the egg mixture to the pot, and bring the soup to a boil.

6.Add a teaspoon of salt and chopped green onions.

Basic Practices:

1. Wash the tomatoes and cut them with a knife at the top, then put them in a large bowl, pour boiling water and scald them for 2 minutes, and the skin will be cracked.

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, and pour in the 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 cooked 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!

Prompt. 1. Tomato egg soup is actually very simple, and the key to the taste lies in whether the tomatoes are 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 at the boiling opening, cook it for a longer time, and the taste of the tomatoes will dissolve in the soup, and the monosodium glutamate can be transferred at the end, 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.