Tomato and egg soup, how to be fragrant and flavorful without being fishy?

If you want to look good and delicious, it is actually quite simple, you have to add one more step than the original, change the concept, tomatoes should choose sand pulp, cut with a hard heart, the taste is not strong, the egg liquid should be broken up as much as possible, rather than stirring a few times casually, after the soup is boiled, cornstarch should be added to thicken, so that the egg flower that is beaten into it will look good, and it will be set off on it.

Tomato and egg soup is the most common home-cooked soup, and it is delicious but not easy to make delicious. Many people make the first step wrong when making it, and the tomato and egg soup made has a fishy smell and is not delicious. So when we do it, we must pay attention to it, and we can't do it so-so because it's simple.

In order to make the tomato and egg soup delicious, I asked a chef with many years of experience for advice, and he told me the correct order to make tomato and egg soup. If you are interested, please come and find out with me!

Wash the tomatoes, cut a cross knife on top, then place in a large bowl and pour boiling water for two minutes.

Remove the tomatoes and gently tear the skin in one direction, then cut the stem from the middle, cut into the shape of orange petals, and put it in a large bowl for later use.

Grab a handful of flour and put it in a bowl, add cold water, stir evenly to make flour water, there are many friends here who also like to put starch, the effect of the two is the same, I usually like to eat flour, so every time I like to use flour to do, if you don't like it, you can directly change it to cornstarch.

When we thicken it with wet starch, we can hook it into the pot in small quantities many times, so that we can better grasp the consistency of the tomato and egg soup.

Okay, a sour and appetizing, eggy aroma, tomato egg soup is ready, next time you make red egg soup, follow the above steps to ensure that the texture and taste you make must be as good as the one in the restaurant.

1. Tomatoes must be peeled to prevent the skin of tomatoes from being rotten and affecting the taste, and drinking is more smooth;

2. Salt should be stir-fried with tomatoes, which can better fry the juice of tomatoes and add more flavor;

3. Tomato soup should be boiled over low heat, and the tomatoes and soup should be cooked slowly with a high degree of integration and more flavor;

4. It is very important to thicken the soup, which can make the soup more rich and layered, and avoid tomato and egg soup and clear soup.

5. Be sure to pay attention to the order of adding thickening and egg liquid, you should put thickening juice first, and then put egg liquid;

6. Put a little salt and cold boiled water in the egg liquid, which not only makes the frangipani flavorful, but also makes the egg flakes more smooth and tender;

7. The egg liquid prevents the egg flowers from condensing into uneven lumps, and use chopsticks to fully divide them in a clockwise and counterclockwise circle, so that the eggs become very even, so that they look more beautiful;

8. Add the egg liquid to turn off the heat, so that the egg flakes are smooth and tender, and the soup tastes more tender and smooth.

When a dish of tomato and egg soup is ready, is it different from what you made? Try the recipe of authentic tomato and egg soup from the chef, learn these 8 tricks to taste the soup thick and smooth.

Fry the eggs first, then add water to boil the soup, then add tomatoes and condiments after the water boils, and put chopped green onions in front of the pot.

The first thing is to chop the tomatoes, then prepare the egg liquid, put the tomatoes into the pot and stir-fry evenly, add water to boil and then add the egg liquid, after boiling, they are very fragrant and delicious, and the taste is also particularly sweet.

I chose to add cooking wine and some salt when mixing the eggs, so that the bubbles can be removed, and the scrambled eggs will not smell fishy.

Tomato and egg soup has a very fishy smell, mainly related to the method, let's take a look at the correct steps:

Ingredients: tomatoes, eggs, shallots, salt, water starch, oil, sesame oil.

Directions: Wash the tomatoes, remove the stems and cut them into small pieces. Chop the shallots into minced shallots and set aside.

Crack the eggs in a bowl and stir with a pinch of salt.

Pour oil into the pan, add the chopped tomatoes and stir-fry evenly.

Saute until the tomatoes come out of the sand, season with salt.

Pour in a large bowl of water, bring the soup in the pot to a boil, and pour in a spoonful of water starch.

Then pour the beaten egg mixture into the pot in a circular motion, and push it slightly with a spatula.

Sprinkle a handful of chopped green onions, add a few drops of sesame oil, and this tomato egg soup is ready. The tomato egg soup made in this way is tender and smooth, and the soup is rich and delicious.

Nutritional value: 1Strengthen the stomach and eliminate food, quench thirst, moisten the intestines and laxative.

It contains organic acids such as malic acid and citric acid, which can promote the secretion of gastric juice and the digestion of fats and proteins. Increase the concentration of gastric acid, adjust gastrointestinal function, and help gastrointestinal diseases**. The fruit acid and fiber contained in it can help digestion, moisten the intestines and laxative, and prevent and treat constipation.

2.Clears away heat and detoxifies. Tomato has a cool taste and sweet acid, has the effect of clearing heat and generating Jin, nourishing yin and cooling blood, and has a good effect on fever and thirst, dry mouth, bleeding gums, hot stomach and bitter mouth, and rising false fire.

3.Lipid and blood pressure, diuretic sodium excretion. Contains vitamin C, rutin, lycopene and fruit acid, which can lower blood cholesterol. In addition, it contains a large amount of potassium and alkaline minerals, which can promote the excretion of sodium salts in the blood.

When beating eggs, add some cooking wine to remove the smell. The specific method is as follows, first prepare the ingredients: 2 tomatoes, 2 eggs, 5 grams of salt, 20 grams of water starch, 3 grams of sesame oil, a little ginger, 10 grams of cooking oil, a little cooking wine, a little pepper, and an appropriate amount of chopped green onions.

1. Wash and peel the tomatoes, then cut them into small pieces for later use.

2. Heat the oil from the pot, then add the ginger shreds and fry until fragrant.

3. After the ginger shreds are fragrant, remove the ginger shreds and leave oil in the pot.

4. Pour in the red pestles, add an appropriate amount of salt, and fry the tomatoes until soft.

5. Crack the eggs into a bowl, then add a little cooking wine and mix well to remove the smell.

6. After the tomatoes are soft, pour in an appropriate amount of water and bring to a boil.

7. After boiling, sprinkle some white pepper and thicken with water starch.

8. Turn the heat to low, pour in the egg mixture, drizzle with sesame oil and mix well.

9. Sprinkle an appropriate amount of chopped green onion before cooking.

You can add some vinegar when you send a congratulatory telegram, the raw egg itself has a certain fishy smell, if the heat is not enough in the process of Zhu Tang Dynasty, it will cause the egg to be half-cooked and liquid, and it will often produce a certain fishy smell!

If you don't scramble the eggs, you can boil the water, put the eggs in a bowl, add a little water, a little salt, stir it, put it in the pot and cook for a while, and then put the tomatoes to boil for a while, the tomatoes will be very sour if they are boiled for too long. Cook and put some sesame oil. Here's how I did it.

It doesn't smell fishy. The rest is what you like and what you like.

The water boils and puts the tomatoes and eggs! It's not actually fishy. The main problem, I suspect that your material must be broken.

Either Lai is a matter for you to do. It's not the right thing. I'm a chef!

I've done this dish for both. It's not going to be fishy! ~~

Generally speaking, it will not be fishy.

It's not the right way to do it. My method is to fry the tomatoes first, then add water, boil, and lay the eggs, so that the tomatoes come out and the soup is very flavorful.

The fishy smell should be the fishy smell of the eggs, you should pay attention, wait for the pot to boil before putting the eggs, and cook the eggs, there will be no fishy smell.

It's the fishy smell of eggs, and when the eggs are cooked, they won't be gone.

Is it because the oil is not boiling or the eggs are broken......

When we make something, we put some vinegar and some MSG and salt, and it is never fishy.

How do you do that? Isn't it okay to put tomatoes and eggs without oil? It's going to be fishy when you do that!

We usually put some oil first, scramble the eggs, and then put the tomatoes and eggs together for a while, and boil them in the water, so that the tomato egg soup will not be fishy at all, and the soup is very strong and delicious! Hope it helps.

Use good eggs and add a little cilantro if it's fishy.

I promise it's not fishy at all.

Normally, it won't be fishy, you put some vinegar or add some chopped green onions while cooking. Coriander or something like that is OK.

Tomato and egg soup has a very fishy smell because the eggs themselves contain a fishy smell, and you can remove the smell by adding some green onion and sesame oil.

Tomato and egg soup:

Ingredients: Tomatoes.

2 eggs. 2 excipients.

A pinch of chopped green onions. Coriander to salt to taste.

A pinch of sesame oil. Steps:1Blanch the tomatoes in boiling water, peel them and cut them into small pieces.

2.Heat the pot, pour the oil, add the chopped green onion and stir-fry until fragrant, pour in the tomatoes and stir-fry.

3.Add water to taste.

4.Beat the eggs in a bowl.

5.Slowly pour into the pot.

6.Stir slowly until the egg flakes are scattered.

7.Turn off the heat, add salt and sesame oil to taste, and add coriander.

Expert, tomato egg soup can also get out the fishy smell.

It should be that the oil is not boiling.

Seasoning: oil, salt, green onions, ginger, chicken essence, starch, 2 eggs, 2 tomatoes Method: Fry the oil, fry the green onion and ginger oil, and then put the tomato oil over and boil in water, put salt according to the taste, and adjust the chicken essence and starch with a little water, put it in the soup, open the egg, and put it in the soup to boil.

Probably not! The eggs should be checked to see if they are broken.

You can put some green onions or coriander to get rid of the fishy smell!

Of course, the eggs are the reason, and the eggs are put in when the soup is boiling.

No matter how you do it, it won't smell fishy, I guess there is something wrong with your eggs.

Preparation of seaweed egg soup.

Ingredients. Seaweed 1 sheet.

Eggs a.

Green onion to taste. Salt to taste.

Essence of chicken to taste.

Water: Appropriate amount.

Sesame oil to taste.

Steps: 1. Prepare the materials.

2. Bake the seaweed over low heat.

3. Beat the eggs and chop the green onions.

4. Pour an appropriate amount of water into the pot and bring to a boil, tear the seaweed into small pieces and put it in 5. When the seaweed becomes soft, pour in a circle of egg liquid.

6. Add an appropriate amount of salt and chicken essence to taste.

7. Sprinkle with chopped green onions.

8. Drizzle with sesame oil and serve.

9. Put on a plate.

Tips: If the seaweed is not baked over fire, rinse the mushroom and egg soup with water.

Ingredients. Mushrooms 200 grams.

2 eggs.

Green onion to taste. Oil to taste.

Salt to taste. Soy sauce to taste.

Steps: 1. Prepare all raw materials.

2. Put the pot on the fire and pour in an appropriate amount of oil.

3. Pour in the washed mushrooms and stir-fry them.

4. But after the mushrooms become soft, add an appropriate amount of water, bring to a boil over high heat, turn to low heat after boiling, and boil for two minutes.

5. Beat the eggs, pour them into a boiling pot, but after a little solidification, use a spatula to open them, add an appropriate amount of salt and soy sauce, sprinkle with chopped green onions, and then remove from the pot.

6. Put it in a soup bowl and enjoy.

Tip 1Mushrooms are torn into small pieces, which is easier to taste.

2.The mushrooms are boiled in oil and water, and the taste is more delicious.

3.The mushrooms are very fresh, and I only add salt and soy sauce to taste, so you can add other seasonings according to your taste.

Hello! If you don't put tomatoes, you can drink some egg soup and some chopped green onions, which is very fragrant, and of course, eggs can also be used with seaweed, which is also very nutritious.

Tomato egg soup recipe one:

Ingredients: 1-2 tomatoes, 1 egg, sea rice, chopped green onion, seaweed, hair cabbage, ginger powder, salt, pepper, tomato egg soup, a little sesame oil.

Production method: 1. We first add half a pot of water to the pot, put a small amount of sea rice in the water, and boil.

2. Beat the eggs, then add a small amount of chopped green onions, wash the tomatoes and cut them into slices, small pieces are OK.

3. Wait until the water is boiling, that is, pour all the beaten eggs into the pot, then stir slightly, and pour all the chopped Xibi missing tomatoes.

4. After the water boils and buries again, turn off the low heat and simmer for about 3 minutes, then add a small amount of seaweed, hair cabbage, ginger powder, salt, pepper, etc., pour in a few drops of sesame oil, and then boil over high heat, turn off the heat, and then the production is completed.

Tomato egg soup recipe two:

Ingredients: 100 grams of eggs, 150 grams of tomatoes, 5 grams of starch, 2 grams of chicken essence, 5 grams of garlic, 5 grams of green onions, sprinkle with appropriate amounts of green onions, salt and oil.

Method: 1. Cut the tomatoes into pieces, cut the garlic cloves into slices, then beat the eggs into the bowl and stir evenly, add starch and water to mix.

2. Put a small amount of oil in the pot of stir-frying, then put in garlic slices, wait until the fragrance comes out, that is, put in the tomato and fry, wait until the fried skin is soft and the juice comes out, and then put in the appropriate amount of water, chicken essence and salt and fry evenly.

3. We boil the water, and then we slowly put the wet starch into the pot, keep stirring, and when the pot boils again, we use chopsticks to stir the eggs, and then slowly pour it in.

4. When the pot is boiled for a few more times, you can turn off the heat, and then sprinkle some chopped green onions in the soup pot, so that the tomatoes and eggs are completed.

West Red Potato Persimmon SoupThe tomato soup to make the taste of Xiao Hong is to put more spices, quietly guess the tomato soup to make the taste of Xiao Hong, is to put more seasonings. If you don't lose money, you should put soy sauce and vinegar.