Egg tomato soup How to make it delicious, the preparation of tomato and egg soup

2 home-cooked recipes for egg soup with tomatoes:

Tomato and egg soup can be described as the most colorful, fragrant and flavorful dish in home cooking, which is not only easy to make, but also rich in nutrition. There are generally two ways to make tomato and egg soup at home:

Method 1: Wash the tomatoes and cut them into pieces, and beat the eggs in a bowl. Remove from the pan, pour the tomato cubes into the pan and crush them with a spatula; Stir-fry until the tomatoes are pureed; Add water, after the water boils, pour the beaten eggs into the pot first, remember that the egg liquid should be carefully spiraled and poured in, do not stir the soup at this time, and then slowly stir the egg flowers after the eggs become egg-flower-shaped; Tomato and egg soup is ready.

Method 2: Wash the tomatoes and cut them into pieces or slices, and beat the eggs well; Add water to the pot, chop the ginger and cook together; Add tomatoes after the water is boiled, thicken again, turn to low heat and pour the eggs in, add a little salt, turn off the heat (you can add a few drops of sesame oil before turning off the fire), and the tomato and egg soup is ready.

The first one is made of thick soup tomatoes, and the second one is clear soup tomatoes, these two soups are not only very different in taste, but also in nutrition.

Tomatoes in thick soup are fried in oil, which is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. Lycopene has miraculous effects on the prevention and treatment of prostate diseases and prostate cancer, as well as the effects of protecting cardiovascular disease, delaying aging, and enhancing immunity. Clear soup tomatoes contain less oil and are more suitable for people with high blood lipids.

Materials:

2 tomatoes, 2 eggs, green onions, salt.

Method

1.Prepare the ingredients in advance (isn't it easy, yes, you don't need other ingredients, this bowl of soup is also delicious).

2.Cross the tomatoes with a knife so that they are easy to peel and blanch in boiling water for 4-5 minutes.

3.Knock the eggs into the bowl and beat the egg whites and yolks well (the method of beating eggs is the same, there is no special operation essentials, remember to beat well, otherwise the egg soup will be uneven).

4.Cut the green onion into flowers, yellow, in advance'The egg drop and green onion are particularly bright.

5.Gently peel off the skin of the blanched tomatoes.

6.Then cut the tomatoes into small pieces, remembering that they are not too big.

7.Heat oil in a pan and stir-fry the tomatoes over high heat.

8.When the tomatoes are soft and sandy, then go to clear water (not too much water, too much water will dilute the taste of the soup).

9.When the soup is boiling, stir the soup into a swirl shape with one hand and slowly pour the egg liquid with the egg bowl in the other.

11.After boiling, sprinkle with an appropriate amount of salt and chopped green onions.

12.A bowl of beautiful tomato and egg soup is baked, and watching the eggs float in the bowl like cotton wool is particularly rewarding.

Tips

1.I have made tomato soup before and felt that the taste was not strong, and the reason for this may be that too much water was added, which diluted the taste of the soup; Or the tomatoes are cut too big, the frying time is relatively short, and the tomato flavor has not completely come out, so be sure to cut a little smaller and heat a little bigger, so that the flavor of the tomato can be released.

2.When stir-frying tomatoes, be sure to fry them until they are soft and sandy, so that the flavor of the tomatoes can be released.

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.

Hello dear, I am glad to answer for you: how to make tomato and egg soup? A:

Ingredients: 1 tomato: 1 egg, 3 grams of chopped green onion, 4 bowls of water, 2 tablespoons of salt, 1 tablespoon of chicken essence, 2 tablespoons of cornstarch.

Wash the tomatoes and change the knife to the stems first, cut the tomatoes, try to make small pieces, stir the eggs evenly and set aside, add water to the cornstarch and water to the raw Fen, stir evenly, and set aside. Heat the tomatoes with oil in the pot, fry until the oil becomes tomato color, add about 3 and a half bowls of water, wait for boiling, add 2 tablespoons of salt, 1 tablespoon of chicken essence, boil for another 1 minute, then pour in cornstarch, stir evenly, and place the egg liquid in a circle along the water's edge. I hope mine can help you, I wish you a happy life, if mine is helpful to you please give me a 5 star praise Oh, thank you for your support to me.

Wash the tomatoes under running water, then put an appropriate amount of hot water in the pot, then put the tomatoes into the pot, cook the tomatoes on high heat for 30 seconds, until the skin on the surface of the tomatoes is completely peeled off, and then cut the tomatoes into 2 cm squares for later use. Crack the eggs and put them in a bowl, then put 2ml of cooking wine into the pot, and then stir the eggs in one direction for about 40 seconds.

After the pot is heated, put the lard and a little cooking oil into the pot, when the oil temperature is heated to 7, put the tomato pieces into the pot, fry the tomatoes over medium heat and fry the juice, and immediately put the appropriate amount of hot water into the pot.

After medium heat to the tomatoes for 2 minutes, put the white pepper and salt into the pot and stir well, then put the egg mixture into the pot (slowly stir the egg liquid after putting it into the pot, so that the egg liquid can appear in the shape of egg flowers), and finally put the seaweed and green onion into the pot to eat.

Tips for making tomato and egg soup:

1. When making tomato and egg soup, be sure to wrap the bought tomatoes in a sealed bag for 1-2 days, which can make the tomatoes old, because the juice of the old tomatoes is more, which can make the boiled tomato soup thicker, and the old tomatoes can not be fried directly, and the whole tomatoes need to be put into hot water and boiled for 30 seconds, this step can remove the skin of the tomatoes, and also make the tomato flesh softer, so that the boiled tomato soup is more fragrant.

If you can buy soft tomatoes in the vegetable market, you don't need to wrap them in a sealed bag, but you can't miss the step of putting the tomatoes into hot water and boiling them.

2. When making tomato and egg soup, you need to add a little lard to fry the tomatoes, because lard has a strong aromatic flavor, as long as you add a little, you can make the boiled tomato and egg soup more fragrant.

3. Generally, when making tomato and egg soup, I will also put 5-10 grams of seaweed into the soup, because seaweed has the effect of increasing freshness and flavor, and it only takes a little to make the tomato soup more fresh and fragrant.

The preparation of the eggplant egg soup is as follows:Ingredients: 2 eggs, 1 tomato, a little green onion, 2 cloves of garlic, 20g of peanut oil, 500g of water, 1 teaspoon of salt, a pinch of pepper, a pot, a little coriander, etc.

1. Cut the tomatoes into cubes, chop the green onions, chop the garlic and break the eggs.

2. Hold the hot oil in the pan, fry the tomatoes for one minute, add an appropriate amount of salt, and stir-fry the tomato juice.

3. Then bring to a boil with water, add tomatoes and cook for about 1 minute.

4. Then pour in the egg mixture and add salt and pepper.

5. After boiling for 5 minutes, sprinkle in the coriander.