How to make cold water egg soup

First of all, choose the best tomatoes, to have thick flesh, red seeds, sweet and fully ripe tomatoes, many tomatoes on the market are ripe, open to see that the seeds are still green, such tomatoes are too sour to make soup and affect the taste.

To get back to the point, put cold water in the pot, and then cut the tomato slices directly into the pot (try to be thinner, the soup is thick), put more tomatoes, the most important thing here is to put cold water on the tomatoes and then heat them, if the water has been boiled and then put the tomatoes, the soup will not taste good.

The second step is to prepare the ingredients while waiting for the water to boil: wash the green onions and cut them diagonally into shredded green onions, and generally cut half to more than half of the green onions. Put the shredded green onion in a small bowl, add salt and sesame oil (slightly more sesame oil, but it does not have to be shredded) stir well with chopsticks, and then add soy sauce (depending on the amount of tomato soup, generally not shredded green onions), the order here can not be reversed.

The third step is not to rush to put noodles or ingredients after the water boils, turn off the heat and cook for a while, until the soup is pale red and there are some red foams on the side of the pot (what?). Don't see it? Tomatoes are put in little or not enough time to cook), put in the ingredients prepared in the previous step, you can taste it, see how salty it is, and then add some monosodium glutamate.

Fourth, after the flavor is ready, it can be placed under the boiling soup. Wait for the noodles to be cooked while beating the eggs, I sometimes like to put some green peppers in the soup, this depends on your taste, if you want to put it, then wash the peppers before and cut them into small square slices larger than the thumb nails (my hands are small, everyone discretion), because the peppers should not be cooked too well as the color turns green. So put it in when the noodles are ripe, then pour the egg mixture evenly over the soup, stir it with a spoon and turn off the heat.

Finally, you may have noticed that I said that the noodles are only boiled until they are eight ripe and then turned off, why? You bring the pot to the table for a while, put it in the bowl for a while, these two will be completely cooked, if you cook to ten percent and delay for a while, the noodles will be too soft, and the same is true for the sharp peppers, that is, the raw sharp peppers are soaked in the noodle soup just out of the fire, and they will be cooked for a while. At the end, I will nag again, as long as the eggs are solidified, don't boil them anymore, this is the most obvious when making egg soup, the eggs are boiled and float on the soup, the soup is not thick, and the eggs themselves are not delicious.

This one is more detailed, I hope it helps you, Happy New Year.

Tomato and egg soup Tomato egg soup Tomato and egg soup ingredients: Ingredients: two tomatoes, two eggs.

Excipients: refined salt, edible oil, chicken essence Tomato and egg soup Tomato egg soup Tomato and egg soup preparation: 1. Two tablespoons of cooking oil, put it in a pot over high heat until it is hot, and then pour a bowl of cold water.

Be careful, there will be water vapor splashing, and sometimes there will be flames) 2. Wash the tomatoes and cut them into thin slices, put them in after the water boils 3, beat the eggs, put salt and stir evenly, 4. Put the eggs in the water after boiling, stir a little 5, put a little chicken essence in the bowl, wait for about a minute for the soup to come out of the pot and put it in the bowl, if you like the green onion, you can sprinkle a small amount of green onion after the pot is more fragrant.