How to make tomato egg drop soup to be delicious?

<> process frying. The taste is homely.

Time: 10 minutes.

Difficulty: Try it for beginners.

Ingredients. 2 tomatoes 2 eggs 2 servings.

Accessories. Appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar, a little chives, appropriate amount of water starch, a little cooking wine, appropriate amount of water.

Tomato egg drop soup preparation.

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Prepare 2 tomatoes, wash them and peel them with a paring knife;

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peeled tomatoes cut into small cubes;

Step 1

Prepare an appropriate amount of water starch, beat 2 eggs, add a little cooking wine and stir well;

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Put an appropriate amount of oil in a wok, pour in the tomatoes and stir-fry after the oil is hot, and press the tomatoes with a spatula while stir-frying;

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Until the tomatoes are thick, add an appropriate amount of sugar and stir-fry well;

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Pour in an appropriate amount of water;

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After the heat boils, pour the water starch into the pot in a circle and push it away with a spatula;

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After boiling again, the soup starts to thicken a little and drizzles in the beaten eggs;

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Wait until all the egg liquid floats, add an appropriate amount of salt and chicken essence to taste, and push well to get out of the pot.

Picture of the finished product of tomato egg drop soup.

<> cooking tips for tomato egg drop soup.

Skill. Tomatoes must be fried until they are like sauce, first use sugar to remove the sourness, first pour in water starch and then beat the eggs, the egg flowers are more beautiful.

Tomato egg soup. Make the ingredients.

Tomatoes, eggs, shallots, starch, cooking oil, salt, chicken essence.

Steps: 1. Tomato egg soup, the soup is delicious, nutritious, and very simple to make, let's prepare the ingredients for tomato egg soup, prepare two tomatoes, two eggs, two shallots, a spoonful of starch, an appropriate amount of cooking oil, a small spoon of salt, and a small spoon of chicken essence. Tomato egg soup not only has few steps, but also very few ingredients, after all the preparations are completed, we can start the processing of various ingredients and the cooking of tomato egg soup.

2. Let's take out the prepared tomato and put it in clean water to clean it, control the moisture on the surface after the cleaning is completed, and when the surface moisture is almost gone, we take a paring knife and peel off the skin of the tomato. Because the skin of the tomato is relatively tough, it is not easy to bite, and if it is made into soup, it will affect the taste very much, so we don't want the skin of the tomato. After peeling the tomato, put it on a cutting board, cut off the roots with a knife, and then chop it into small cubes, chop the tomatoes as much as possible, and put them in a large bowl.

3. Crack the eggs into a small bowl, then stir them well and set them aside. Wash the prepared shallots, cut the white onions and green onion leaves separately, cut them all into chopped green onions, and then put them on a plate separately for later use.

4. Put the prepared starch into a small bowl, pour in an appropriate amount of water, stir them well, and then put them aside for later use, so that our water starch is ready. Next, heat the oil, after the oil is hot, first add the green onion cut into white onions and stir-fry until fragrant, and then add the tomatoes and stir-fry to get the juice, you can use high heat when stir-frying.

5. Wait until the tomato juice comes out, pour an appropriate amount of water into the pot. After pouring in the water, continue to keep the heat high, first put an appropriate amount of salt and chicken essence into the pot to adjust the flavor, add the chicken essence and salt, stir them well, and then continue to keep the high heat to bring the soup in the pot to a boil.

6. After the soup in the pot boils, we pour the prepared water starch into it to thicken, turn it with a shovel to make the soup thick, and pour the egg liquid into the pot after the water boils again. After the egg drop is set, let's gently push it with a spatula, sprinkle with green onion leaves, and cut green onions to put it out of the pot and put it in a bowl. That's it for the delicious tomato egg soup, tips.

1. Cut the tomato pieces as small as possible, so that it is easier to juice.

2. The skin of the tomato must be removed, and the skin must not be left, otherwise it will affect the taste very much.

Clean the tomatoes, blanch them with boiling water for 2 minutes, then tear off the skin, cut them into thin slices or thin pieces, add water to the starch, stir them into water starch, put them in the egg mixture, and stir well with a whisk; Put oil in a pan, put the tomatoes in the pan, add a pinch of salt, and slowly fry the juice over medium heat; Finally, turn off the heat, slowly pour the egg liquid into the soup, quickly beat it with a spatula, add 3 grams of monosodium glutamate, 7 8 drops of sesame oil, sprinkle with chopped green onions or garlic leaves, and put it on a plate. The result is tomato egg drop soup that is delicious and easy!

How to make tomato egg drop soup to be delicious? Wash the tomatoes, cut them into small slices, beat the eggs into a bowl, stir them with chopsticks, prepare chopped green onions, heat the oil in the pot, stir-fry the green onions, add persimmon sugar and stir-fry, add an appropriate amount of water to boil, and then pour the egg liquid into the boiling water in a circle, it will form a good-looking egg flower, and the flavor can be adjusted.

Blanch the tomatoes with boiling water, peel and cut them into thin slices, cut the greens into sections, shred the ginger, and chop the green onions; Beat the eggs thoroughly with chopsticks until the eggs are slightly foamy; Heat the pan with oil, add the tomatoes and stir-fry the juice, add an appropriate amount of water, then add a spoonful of salt and a little ginger shreds to boil; After the water boils, first put in the greens, cook for 1-2 minutes, add an appropriate amount of potato starch and stir well, then turn the frying spoon upside down, block it slightly with the back of the spoon, slowly slide the egg liquid in, wait for the egg flower to form, pour in a few drops of sesame oil, cook for a while, and sprinkle with chopped green onions.

Method 1. Preparation of ingredients.

Tomatoes: 250 g (pitted, diced) Cloud fungus: a little (soaked, put in boiling water and boil slightly, rinse) Eggs: 2 (mix well) Oil: appropriate amount, salt: appropriate amount, sugar: appropriate amount, pepper.

Steps: 1. Add the chicken essence clear soup cubes to the boiling water to make a clear soup and set aside.

2. Stir-fry the tomatoes in oil, add the chicken broth, cloud fungus, salt, sugar and pepper and boil for a while.

3. Add eggs and mix well, ready to eat.

Practice 2. Preparation of ingredients.

Ingredients: tomatoes, seaweed, eggs.

Excipients: chopped green onion, light soy sauce, salt, monosodium glutamate, sesame oil, coriander.

Steps: 1. Wash the tomatoes, peel them and cut them into thin pieces. Tear the nori into small pieces. Beat the eggs.

2. Heat oil in a wok, fry the chopped green onions until fragrant, then add the tomato pieces, stir-fry, add light soy sauce and salt, stir-fry well, and pour in three bowls of water (pour a few bowls of water for a few people).

3. After the heat is boiled, cook for a minute or two, add salt according to the taste, add seaweed, keep the heat high, and pour in the egg mixture.

4. After pouring the egg mixture, turn off the heat as soon as it boils, add a little monosodium glutamate, sesame oil, chopped coriander, stir well.

1.Prepare tomatoes, eggs;

2.Wash the tomatoes and cut them into cubes;

3.Beat the eggs into a liquid egg;

4.Chop the chives into chopped green onions and set aside;

5.Heat the oil in the pan;

6.Pour the tomatoes into a pan and stir-fry;

7.Stir-fry until peeled and crispy;

8.Add an appropriate amount of water, and add an appropriate amount of salt and chicken essence to taste;

9.Bring to a boil and pour the egg mixture into the pot;

10.In a soup bowl, sprinkle with chopped green onions;

Tomato diced;

Knock the eggs into a bowl and stir well;

Add starch and water to turn off;

Slice garlic cloves; Put a small amount of oil in a wok and then garlic slices;

Wait for the fragrance, put the tomato and stir-fry until the skin is soft and the juice comes out, add an appropriate amount of water, chicken essence and salt and stir-fry well;

When the water boils, slowly pour the wet starch into the pot, stirring constantly;

After the pot is boiled again, stir the eggs with chopsticks and slowly turn them and pour them in;

Turn off the heat when the pot is turned on again, fill the soup pot and sprinkle with chopped green onions.

Wash the tomatoes and cut them into small pieces, heat oil in the pot, fry the green onion and tomatoes until they are paste, pour water and boil, pour in the eggs, put a little light soy sauce, salt monosodium glutamate, a little sugar to improve the freshness, and remove from the pot.

First of all, peel the tomatoes and cut them into small pieces, boil the oil and fry the tomatoes in Changsha, heat the water and boil, add the beaten eggs, and the tomato and egg soup is ready, if you like to eat tomatoes and you can also put in large pieces of tomatoes.

Heat oil in a pot, stir-fry the tomatoes to bring out the flavor, then add boiling water, put in your favorite meat and boil the water, add the eggs, do not stir, and finally add the chopped green onion and coriander, season and serve.

According to your description, clean the tomatoes, blanch them in hot water, peel them and cut them into small pieces, pour them into a hot pan and stir-fry until fragrant, add seasonings and water, boil until they add the egg mixture, and sprinkle in chopped green onions.

But the book written on it helped me find it, first prepare two tomatoes, an egg, beat the eggs into a bowl and beat them for later use, the cabinet family's click to start the pot and burn the oil method, and pour in the tomatoes after opening, chopped green onions stir-fry, need uh and then add Yixue scoop water, brush the eggs after the water boils. Bring to a boil, and the tomato egg drop soup is ready.

Wash the tomatoes and cut them into cubes. Stir-fry green onions, ginger and garlic until fragrant, add tomatoes and then water. When the pot is boiling, add the soy sauce and thirteen spices. Add the sea rice again. Break up with the eggs. You can also add some chopped green onions.

Tomato egg drop soup is delicious, first peel the tomatoes, then crack the eggs into them when the water is boiling, and then crush them into egg drops.

In addition to peeling the tomatoes, cutting them into cubes, and adding water after partially stir-frying the tomato juice, I have no other suggestions, and the "tomato soup base" is ready, and the delicious tomato egg soup will be far away.

A very simple home-cooked soup has no reason to say, just follow the recipe and put a little MSG at the end.

How do you make tomato egg drop soup delicious? It's a fairly simple and easy way to do it, so how to make it delicious? You have to have all the ingredients.

Tomato egg soup is sweet and sour, very delicious, every time is to eat a little less rice, but also to drink a bowl of soup, method: blanch the tomatoes with boiling water, peel and cut into thin slices, cut the green vegetables into sections, cut the ginger into shreds, and cut the green onion into chopped green onions; Beat the eggs thoroughly with chopsticks until the eggs are slightly foamy; Heat the pan with oil, add the tomatoes and stir-fry the juice, add an appropriate amount of water, then add a spoonful of salt and a little ginger shreds to boil; After the water boils, first put in the greens, cook for 1-2 minutes, add an appropriate amount of potato starch and stir well, then turn the frying spoon upside down, block it slightly with the back of the spoon, slowly slide the egg liquid in, wait for the egg flower to form, pour in a few drops of sesame oil, cook for a while, and sprinkle with chopped green onions.