Tomato egg drop soup recipe tips, how to make tomato egg drop soup?

Tomato egg drop soup, red and yellow lined with green, rich egg aroma, sweet and sour.

Among the boiling soups, I think the most beautiful soup is this tomato and egg drop soup. In the red tomato soup, a layer of golden egg flowers floats on the table, served in the large white porcelain bowl at home, and the soup noodles are dotted with green onions, red and yellow. The soup is bright and the egg aroma is rich, and it is the sweetest flavor in memory.

Ingredients: 2 eggs.

Tomatoes 2 pcs.

2 shallots.

Salt to taste. A few drops of pure sesame oil with white sugar.

A little water starch.

Tomato egg drop soup preparation.

Peel the eggs and knock them into a bowl; Wash and mince the shallots and set aside; Wash the tomatoes and set aside.

Wash the tomato and cut it in half, remove the tomato pedicle (V-shaped half and cut it with two knives), and cut it into pieces for later use.

Heat a wok and add a little oil, and when the oil is warm, add the tomato cubes and stir-fry a few times.

Add an appropriate amount of water to the pot, continue to cook for 3-5 minutes over medium heat after boiling, add an appropriate amount of sugar and salt to taste, hook in a little water starch and stir well.

Beat the eggs evenly and thoroughly, beat until the yellow and white are not distinguished, turn down the stove, pour the egg liquid into the pot and push it well with a spoon, turn off the heat after the egg flowers float up, drop in a few drops of sesame oil and sprinkle with minced green onions.

Tips: How to make a thin and even egg drop soup?

Pay attention to 2 o'clock and make 10 minutes of Kuaishou home-cooked egg soup.

First, the egg mixture should be beaten, beaten evenly and thoroughly, and whipped until it is not yellow and white. If the egg mixture is not whipped well, it is easy to stick to the pan and clump when it is put into the pot.

Second, pay attention when the egg liquid is put into the pot, remember to adjust the stove heat, turn the heat to low and make the soup slightly boiling, and dial in the egg liquid, so that the egg flower formed will be complete and will float on the soup noodles. If the egg liquid is poured into the boiling state of the hot soup, not only can not form egg flowers, but also the egg liquid is easy to form a pimple shape, sinking into the soup, and the soup color will be turbid.

Wash the tomatoes, cut them and set aside! Then crack the eggs into a bowl and stir well and set aside.

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Pour in a little rapeseed oil into a pot and heat it, pour in the tomatoes and stir-cook, pour in an appropriate amount of water and bring to a boil, then pour the egg mixture into the pot and stir it with a spoon, cover the pot and wait for two minutes.

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Blanch the tomatoes in hot water so that they can be easily peeled. Cut the tomatoes into small cubes, prepare two or three eggs to beat, and prepare a little water starch. Fry the tomatoes first, then add purified water, pour in the egg liquid when the water starts to boil, and then season it according to personal taste, you can also put some shrimp skin, sea rice, clam meat, and finally add an appropriate amount of water starch, and add some sesame oil if possible.

Materials:

1 tbsp olive oil, 1 small onion, chopped, 6 cloves of garlic, minced, 4 tomatoes, seeded and cut into small pieces, 2 cans of low-sodium zero-fat chicken broth (411g per can), 1 bay leaf, 1 tsp salt, 2 large eggs, slightly beaten, 6 slices of toasted Italian semolina bread (cm thick), 3 tbsp chopped parsley (coriander).

Method

1.Take a large pot, add olive oil and heat over medium heat. Add the onion and sauté for 5 minutes until tender. Add minced garlic and stir-fry for 30 seconds. Stir in the tomatoes and continue to cook for 1 minute.

2.Add the chicken broth, bay leaf and salt, reduce the heat to low and cook for 10 minutes without covering. Remove from heat, remove the bay leaves and throw them away, stir in the eggs. Place a slice of bread in each soup bowl, scoop in the hot soup and sprinkle some parsley on the table.

Soak the tomatoes in boiling water for 5-6 minutes, peel and dice;

Cut the green onion into chopped green onions, cut the coriander into sections for later use, beat the eggs in a bowl, add salt and stir to set aside;

Heat the oil, pour in the tomatoes and stir-fry evenly, simmer for a while, add salt and stir-fry well, then pour in water and boil for about 2-3 minutes;

Pour in an appropriate amount of starch water and stir well until it is a little thick, then pour in the egg mixture and stir well;

Stir-fry the tomatoes first, add water, three minutes, wait until the water boils, beat in the eggs, then the egg drop will come out, add various condiments, and make a delicious tomato egg drop soup.

How to make tomato egg drop soup? Delicious tomato egg drop soup is wrapped normally, fry the tomatoes, fry them again, then rush to the soup, and then boil them, add the pickle first, and then add the egg drops, so that the tomato egg drop soup is particularly delicious and good-looking.

First fry the tomato cubes in oil to make the red oil, then add water, boil the pot for 5 minutes, add salt, chicken essence, turn off the heat, put in the egg mixture, scratch it from the bottom with a spoon, and add the chopped coriander.

Tomato egg drop soup is the easiest way to make it, this is to cut the tomatoes into small pieces, put them on a plate, then boil the water, beat the egg drops, and then pour the egg drop soup into the tomato container for seasoning.

How to make tomato egg drop soup? What about after the tomatoes are diced? Fry in oil, stir-fry until the soup is formed, and add water. After the water boils, beat in the frangipani. Add some more seasoning and you're good to go.

Tomatoes should be made of sand and sand slab. Tomatoes must be stir-fried first and then tomato sauce is added to make the tomato egg soup taste better.

I feel like I first chop the tomatoes, then boil the water, wait for the water to boil before putting them in the pot, stir the eggs into the pot, and then add the seasoning.

Cut the tomatoes into cubes, cook in oil, cook thoroughly, add water, chopped green onion and minced ginger. Then season, then add the eggs, and remove from the pan.。

How to make the egg drop soup delicious, is to slice the tomato, heat the oil in the pot, add the green onion, ginger, garlic and the tomato and stir-fry, and then heat the soup and the last one. When the soup is boiling, then add a little chopped green onion to get out of the pot.

Tomato egg drop soup is widely loved by people because of its delicious taste, so how to make tomato egg drop soup? Let's take a look.

Change the ingredients.

140 grams of tomatoes.

2 eggs. Coriander to taste.

A pinch of sesame oil, a pinch of salt.

1 teaspoon starch.

A pinch of pepper.

A pinch of chicken bouillon. 2 small bowls of water.

Method: Read step by step.

Wash the tomatoes, cut them in half and remove the roots.

Cut into centimeter-thick slices and set aside.

Chop the coriander and set aside.

Crack the eggs into a bowl and stir to combine.

Add water to the pot and add the tomato slices to the pot.

Add salt, pepper, chicken bouillon.

Turn on high heat, continue to cook for one minute after the water is boiling, add a small amount of water to the starch and mix well to thicken.

Once the water is boiling again, pour in the egg mixture.

When the water is boiling, turn off the heat and put in a bowl.

Add it to sesame oil, mix well and sprinkle with chopped coriander.

A delicious tomato egg drop soup is ready.

Tomatoes taste sweet and sour, juicy and refreshing, rich in various vitamins and trace elements, and regular consumption is very good for the human body. The main nutrition of tomato is vitamins, the most important and abundant of which is one of the carotene - lycopene. Lycopene has antioxidant capacity and can scavenge free radicals in the body that cause aging and disease; Prevents cardiovascular disease and cancer.

Tomatoes and eggs are one of the most classic combinations, which are nutritious, delicious and easy to digest, and are very suitable for babies aged 1-3 years old.

Ingredients for 2 people.

2 canned tomatoes (whole).

1 egg. Excipients have a little water starch.

5 grams of small chives.

10 grams of vegetable oil.

1 gram of salt Step 1 Tomato Egg Soup Preparation Complete.

Prepare the ingredients, wash the tomatoes and shallots, and beat the eggs into a bowl and stir well.

Step 2: Preparation of tomato and egg soup**.

Peel the tomatoes and cut them into small cubes.

Step 3: A home-cooked recipe for tomato and egg soup.

Heat the oil and stir-fry the tomatoes.

Step 4: Simple preparation for tomato and egg soup.

Add salt to taste.

Step 5: How to eat tomato and egg soup.

Sauté the tomato juice.

Step 6: How to make tomato and egg soup.

Add water and bring to a boil. Step 7: How to fry tomato and egg soup.

Add the water starch and stir well.

Step 8: How to cook tomato and egg soup.

Drizzle in the egg mixture. Step 9: How to stew tomato and egg soup.

Bring to a boil again and stir well.

Finished product diagram cooking tips.

After putting in the water starch, then put the egg wash, the egg drop will look better, do not stir immediately after pouring the egg wash, and stir after the egg wash is set.

Eggs are very delicious, no need to put chicken essence, baby recipes should be as original as possible, less seasoning.

I believe that everyone will make tomato egg drop soup, and according to this recipe, the appearance and delicacy coexist. The most important thing is that it is almost oil-free, just drop a few drops of sesame oil when it comes out of the pot, the taste is smooth and delicious, let's try it!