How to make tomato tofu soup, a homemade recipe for tomato tofu soup

1.Blanch the tomatoes in boiling water, remove and peel off the skin.

2.Cut the peeled tomatoes into small cubes.

3.Cut the tender tofu into small cubes.

4.Bring the tomatoes and tofu to a boil in boiling water for 3 minutes and then turn off the heat.

Practice 2. Ingredients: 2 tomatoes, 1 piece of tofu, appropriate amount of chopped green onion.

Sunflower oil, salt, a pinch of chicken essence.

Method: 1. Peel the tomato and cut it into small pieces, and cut the tofu into small pieces.

2. Pour a little sunflower oil into the pot, pour in the tomatoes and stir-fry after the oil boils, until it boils and boils into a paste.

3. Add the chopped tofu and stir-fry to allow the tofu to fully absorb the tomato juice.

4. Add salt and chicken essence, sprinkle with chopped green onions.

2 tomatoes, 1 piece of tofu, chopped green onions.

Sunflower oil, salt, a pinch of chicken essence. [1]

Method. 1. Peel the tomato and cut it into small pieces, and cut the tofu into small pieces.

2. Pour a little sunflower oil into the pot, pour in the tomatoes and stir-fry after the oil boils, until it boils and boils into a paste.

3. Add the chopped tofu and stir-fry to allow the tofu to fully absorb the tomato juice.

4. Add salt and chicken essence, sprinkle with chopped green onions.

Tomatoes, eggs, tofu, black fungus, coriander.

Excipients [1].

Light soy sauce, cooking oil, salt, chicken essence, sesame oil, water.

Practice [1].

1.Cut the tomatoes into cubes, cut the tofu into small pieces, remove the fungus into small flowers, cut the coriander into sections, and beat the eggs slightly.

2.Stir-fry the tomatoes in hot oil over low heat until the red oil comes out, add a little light soy sauce, stir-fry evenly, add water, and add beans.

Curd cubes and black fungus, boil for about 20 minutes, under the beaten eggs and coriander segments, salt, chicken essence, sesame oil.

3.Delicious and nutritious.

The homemade recipe for tomato tofu soup is as follows:Ingredients: tomatoes, chives, tofu, eggs, a pinch of salt, oil, water, enoki mushrooms, chicken essence, etc.

1. Wash and dice the tomatoes, chop the chives, and cut the tofu into small pieces for later use.

2. Beat the eggs into a bowl, add a little salt and stir well for later use.

3. Add a little oil to the pot, heat over high heat, add the tomatoes and press while stir-frying, and fry until the tomatoes are soft and rotten.

4. Pour in a sufficient amount of clear water, bring to a boil over high heat, and cook the tofu over high heat for a few minutes.

5. Wash the enoki mushrooms in advance, carry them vertically when boiling, and pour in the egg liquid in a circle. Add salt and chicken essence and sprinkle with chopped green onions.

As follows:

1. Prepare all the ingredients.

2. Soak the tofu slices in lightly salted water, and soak the mushrooms in lightly salted water for 10 minutes for later use.

3. Blanch the tomatoes with boiling water and peel them and cut them into pieces for later use.

4. Pour oil into a wok and fry chives and ginger.

5. Pour in the tomatoes and stir-fry for a while.

6. Add an appropriate amount of water and boil for 5 minutes.

7. Add the washed mushrooms and continue to cook for 5 minutes.

8. Add tofu and cook for 3 minutes.

9. Add salt to taste.

10. Add a little pepper and broth.

11. Pour in an appropriate amount of water starch and stir well.

12. Finally, pour in sesame oil and turn off the heat.

Tomato, that is, tomato, is an annual or perennial herbaceous plant of the tubularly flower order, Solanaceae, tomato genus, the body is tall rice, the whole is mucous glandular hairs, there is a strong odor, the stem is easy to lodging, the leaves are pinnately compound or pinnately deeply lobed, the total peduncle length of the inflorescence is 2 5 cm, often 3 7 flowers, the calyx is radiate, the corolla is radiate, the berries are oblate or nearly globular, fleshy and juicy, the seeds are yellow, and the flowering and fruiting period is summer and autumn.

Tomato is native to South America and is widely cultivated in northern and southern China. The fruit of tomato is rich in nutrients and has a special flavor. It can be eaten raw, cooked, processed in ketchup, juice or canned whole fruit.

The center of origin of tomatoes is the Andes region of South America. In Peru, Ecuador, Bolivia and other places, there are still large areas of wild species distributed. Tomato genus is divided into colored tomato subspecies and green tomato subspecies.

The former fruit has a variety of colors when ripe, and the latter fruit is green when ripe.

Tomato is composed of common cultivated tomato and several species closely related to cultivated tomato, and is roughly divided into two complex populations: common tomato and Peruvian tomato. Common tomato groups included: common tomato, tomato fine-leaved, Chismani tomato, tomato microflora, Chimerussky tomato, and hairy tomato. The Peruvian tomato group includes Chilean tomato and Peruvian tomato.

The homemade recipe for tomato tofu soup is as follows:Tools and materials: kitchen knife, cutting board, pot, spatula, bowl, spoon, tofu, plates, tomatoes, enoki mushrooms, cooking oil, tomato sauce, water, salt, oyster sauce, soy sauce, coriander.

1. Prepare the ingredients: cut the tofu into cubes, dice the tomatoes, and cut the enoki mushrooms into sections.

<>3. Add tomato sauce after frying until soft, stir-fry until pureed, and add water.

4. Bring to a boil, add enoki mushrooms, add tofu and stew before cooking.

5. Add salt, oil and soy sauce to taste.

6. Add the coriander, and it's ready to go.

Ingredients: 2 tomatoes, 200 grams of lactone tofu, 10 grams of eggs, 10 grams of water starch, 50 grams of sweet corn, 1 teaspoon of salt, 1 teaspoon of oil, 1 teaspoon of sugar, appropriate amount of minced green onions, and appropriate amount of water.

Method: 1. Wash the tomatoes and cross them with a knife from the top.

2. Bring water to a boil, pour on top of the tomatoes, and soak for two or three minutes.

3. Tomatoes blanched in boiling water can be easily peeled.

4. Cut the peeled tomatoes into small pieces.

5. Heat the pot and pour in the corn oil, pour in the tomatoes, fry the tomatoes to the red oil, add an appropriate amount of water (about three times that of tomatoes) and cover the pot.

6. Add sweet corn when it is a little thick, and continue to cover the pot.

7. Beat the eggs, pour the water starch into the pot first, stir constantly while pouring, then pour in the eggs and cover the pot.

8. Cut the tofu into small pieces, pour the tofu into the pot when the water boils again, and continue to cover the pot.

After 8 minutes, add sugar and salt to taste (if you like to put chicken essence, you should also put some at this time).

10. Sprinkle chopped green onions before removing from the pot and turn off the heat.

The preparation of tomato and tofu soup is as follows:

Ingredients Tools: tomato, tofu, eggs, chopped green onions, white mushrooms, salt, chicken essence, oil, water.

1. Cut the tofu into slices of about 1 cm, then cut the knife into 1 cm strips, and finally cut into small cubes.

2. Clean the white mushrooms and cut them into small pieces for later use. About 2 to 3 centimeters is fine.

3. Next, boil water in a pot, put in the white mushroom blanching, blanching can remove the peculiar smell of the white mushroom, blanching until it is broken, blanching the water does not take too long, and then control the water and remove it.

4. Next, pour the prepared tofu into the blanching water, blanching can remove the beany smell of the tofu, blanch for about 2 minutes, and control the water after 2 minutes.

5. Next, heat the oil, add the green onion and fry until fragrant, then put in the tomatoes, fry the tomatoes first, put a spoonful of salt and stir-fry, add an appropriate amount of water, pour in the blanched beans with leaky mu rot and white jade mushrooms, and boil over high heat.

6. After the water is boiled, add an appropriate amount of salt to taste, a little chicken essence, and finally pour in the egg liquid. When pouring the egg mixture, we should pay attention to the method, pour it in slowly, turn on the high heat to cook the egg liquid, and then put it out of the pot and put it on the plate.

The preparation of tomato and tofu soup is as follows:Ingredients: 1 tomato, 250 grams of tofu, 200 grams of enoki mushrooms, 10 grams of garlic, appropriate amount of salt, appropriate amount of water starch, 800 ml of water, a little cooking oil, appropriate amount of green onion.

Steps: 1. Prepare the materials.

2. Cut the tomato at the top first, scald it with boiling water until the skin opens, tear off the skin and cut it into small pieces, cut the tender tofu into small pieces, remove the roots of enoki mushrooms and wash them for later use, mince the garlic, and cut the green onion into chopped green onions.

3. Heat an appropriate amount of cooking oil into a pot, add minced garlic and stir-fry until fragrant.

4. Add tomatoes and stir-fry until juice comes out.

5. Add 800ml of water.

6. Bring to a boil over high heat and add tender tofu.

7. Bring to a boil again and add enoki mushrooms.

8. When boiling again, draw a circle and pour in water starch.

9. Add salt to taste.

10. Sprinkle with chopped green onions and remove from the pot.

11. Finished product drawing.