Is egg mustard soup or tomato egg soup better?

There are also many ways to make an ordinary bowl of tomato and egg soup, and if you master these skills, the soup will taste good. I believe that in your memory, you must have a favorite dish in your memory, that dish represents your hometown, represents your memory, and represents that feeling. For some, that dish might be a delicious mess, or a mouthy egg fried rice, or a mouthful of fragrant gnocchi.

And what I'm going to talk about today is one of my favorite classic dishes in my memory, which is tomato and egg soup. You might think that tomato and egg soup is all too common around us, but it is precisely because it is common that it has become the best scene in our memory. So let's recall the recipe for this classic tomato and egg soup, which I believe you will love.

Tomato and egg soup.

by Blue of Leo

Ingredients: 1 tomato, 2 eggs, appropriate amount of mustard, a little shallot, appropriate amount of refined salt, appropriate amount of water.

Cooking steps:1The tomatoes are cut into small pieces, and I use the large pieces of mustard that I bought from the vegetable market, and cut it into small thin slices, so I don't have to deal with it if it is bagged and ready-to-eat.

2.Add an appropriate amount of water to the pot, add the tomatoes, mustard slices, add an appropriate amount of salt, and cook the tomatoes.

3.Add the beaten egg mixture, stir slightly, cover and cook for a while.

4.In a bowl, scoop a spoonful of lard, it's too hot, it's all melted.

5.Pour the soup stock into a bowl and stir slightly.

6.Sprinkle chopped green onions on the surface and a bowl of tomato egg soup is ready.

Cooking Tips:

1.We need to look at the appearance. We all know that some merchants will ripen tomatoes in order for tomatoes to be marketed earlier, and the ripe tomatoes are not very delicious.

2.We can take a look at the color of the tomatoes. For example, the red color is more uniform, and the green and red color is the ripened tomato, so we do not recommend everyone to buy it.

3.We can look at the fruit pedicle at the bottom of the tomato. For example, tomatoes with deep and full stems are recommended to be bought, because such tomatoes have less tendons and more juice and full flesh.

On the contrary, if the fruit is relatively flat, it is not recommended for everyone to buy. 4. We can pinch the tomatoes and feel it. Tomatoes with moderate hardness are better, and conversely, those that are harder are ripe.

Have you learned how to make this tomato and egg soup?

It mainly depends on personal taste, and those who like to eat tomatoes will prefer tomato and egg soup.

This mainly depends on the preferences and tastes, I personally prefer tomato and egg soup, which is nutritious and delicious.

It's a matter of personal preference. I like to throw tomato and egg soup, because after the tomato and egg soup is made, it is refreshing and delicious, sweet and sour, and it gives people a feeling of moistening the throat and nourishing the lungs, and the frangipani is soft and soft, and the taste is delicate, which is very suitable for the taste of the public without being greasy. So I like this soup very much.

It should be that the tomato and egg soup is delicious, the tomato soup is nutritious and delicious, the taste is delicious, sweet and sour, the taste is very good, delicious and delicious, and it is particularly good.

I think tomato and egg soup is delicious haha.

<> "Tomato and Egg Soup.

Ingredients: tomatoes, eggs, garlic, green onions.

1.Heat a pan with cold oil, add garlic slices and tomatoes, and stir-fry to remove the sand.

2.Add the cavity to argue the water, add eggs after the water is boiled, and stir up.

3.Add salt and sugar, stir well.

Tomato egg soup and seaweed egg soup, the taste of these two soups is different. I can eat whichever I like, and if I had to choose, I would choose tomato egg soup. Sweet and sour are more delicious.

Let's take a look at how to make a tomato egg soup:

Tomato and egg soup.

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 the gastrointestinal function, and help the healthy with gastrointestinal diseases to slip and regain disorder. The fruit acids and cellulose contained in it can help digestion, moisten the intestines and laxative, and prevent constipation.

2.Clears away heat and detoxifies. Tomato has a cool taste and sweet acid, which 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.

Personally, I prefer tomato egg soup, because the color of the sand soup is bright and the taste is sweet and sour.

Wade Korean tomato scrambled eggs are more delicious, it tastes more fragrant, the taste is more delicious, and the texture is better.

This pre-shutdown mode key still depends on which soup you like.

Personally, I prefer seaweed egg soup more than Huixin.

Because the tomato and egg soup is a little sour to drink, Tanma.

It's all delicious, depending on your taste, and most people prefer tomato and egg soup.

It's all delicious, depending on whether you like the sour or normal taste.

Tomato egg soup and seaweed egg soup are rich in nutritional value, and we can't say which soup is better, because they have different suitable people, and what suits them is good.

Tomato and egg soup. Tomato and egg soup has the effects of brain strengthening, protecting liver traces, beauty and skin care, delaying the disadvantage and aging, and is suitable for people with hepatitis, night blindness, myopia and vitamin deficiency.

Seaweed egg soupSeaweed egg soup has the effects of preventing aging, clearing heat and water, dissolving phlegm and softening firmness, nourishing the kidney and nourishing the heart, etc., and is suitable for maternal physical recovery, goiter and cough people.

It depends on personal taste, I prefer tomato egg soup.

Ingredients: 75g mustard 150g egg.

Seasoning: 2 grams of monosodium glutamate (refined) 5 grams of salad oil 20 grams of each appropriate amount of mustard and egg soup preparation:

1.Wash the mustard slightly, cut it into shreds, soak it in cold water for a while, remove the salty taste, and beat the eggs well.

2.Add salad oil and shredded mustard to the utensil, heat on high for 40 seconds, add broth and monosodium glutamate, pour in egg mixture, then add lard, and heat on high for 1 minute.

Ingredients: 200g egg, 100g mustard.

Seasoning: 3 grams of salt and 40 grams of soybean oil.

Preparation of mustard egg soup:

1.Wash the mustard, cut it into thin slices, put the eggs in a bowl, add a little refined salt and stir well;

2.Put the pot on the fire, pour in the clear soup and boil, put in the soybean oil, add the mustard slices, the egg liquid, and when it boils again, use chopsticks to stir the eggs into an egg flower shape, and then put it in a bowl.

The hotter the weather, the better it is to drink more hot tea and soup. I don't have much soup habit in my family, but there is one kind of soup that I can't get tired of drinking, and that is the simplest and most home-style tomato and egg soup. Don't look at it ordinary, but quite nutritious, tomatoes contain a variety of essential vitamins for the human body, eggs provide high-quality protein, the two are combined, it can be described as a strong combination.

I have no appetite in hot weather, and I always want to eat something delicious. Tomato and egg soup is the best option. Tomato.

The soup is delicious and mixed with the sweet and sour tomatoes, the fragrance of shallots, and the tender egg flowers. The tomatoes in the tomato egg soup are rich in lycopene, carotene and vitamin C, these nutrients have antioxidant effects, can prevent free radicals in life from damaging **, have a good skin beauty and anti-aging effect, and tomatoes are also rich in glutathione, which is a substance that can inhibit melanin, which helps the reduction of melanin in human skin and can achieve a certain whitening effect. Eggs contain protein, and egg yolk has the effect of nourishing the brain and strengthening the brain.

Eating regularly increases memory. Here's how to make egg soup with tomatoes.

1. Ingredients: eggs, tomatoes, salt, thirteen spices, green onion and ginger, corn starch.

2. Slice the green onion and ginger and beat the eggs. Tomatoes cut into small pieces.

3. Put oil in the pot, add green onion and ginger and stir-fry until fragrant, add tomatoes and stir-fry to get juice. Add an appropriate amount of water, after the water boils, thicken the cornstarch and pour in the eggs, sprinkle with chopped green onions, and pour in sesame oil.

The tomato and egg soup is ready, fragrant and delicious, bright in color, nutritious and delicious.

How do you make tomato and egg soup? I think it's still going to be original. Sauté the tomatoes until the juice is scrambled, then drizzle in the eggs. The tomato and egg soup that does this is delicious.

I'll tell you the ingredients and steps first, and then I'll show you how I fry them.

First, choose two or three tomatoes and blanch them with boiling water to remove the skin. Then cut the tomatoes into small cubes.

Then beat two eggs and set aside.

Next, put oil and tomatoes in the pot and stir and fry repeatedly, add boiling water after the juice is stir-fried, and add some salt and pepper to taste. Then pour in the eggs and bring to a boil. Sprinkle with chopped green onions and you're ready to go.

The tomato and egg soup that comes out of this way is original and very tasty and appetizing.

Ingredients: tomatoes, eggs, salt chicken essence, sesame oil, shallots, starch, salt and oil Step 1: Wash the tomatoes and cut them into pieces, put them in a bowl for later use, wash and cut the shallots into sections Step 2:

Heat the oil, add the shallots and stir-fry until fragrant, add the tomatoes and stir-fry, add water and boil Step 3: Add an appropriate amount of water and an appropriate amount of starch to the bowl and stir well, break the eggs into egg liquid and set aside Step 4: The pot is boiling, pour in water and starch and stir well, pour in the egg liquid, boil and add salt chicken essence.

1.Prepare the ingredients.

2. Remove the stems of the tomatoes and wash them, then cut them into 3-5mm slices.

3. Wash and chop the green onion, wash and shred the ginger, wash and slice the garlic and set aside (optional according to personal preference).

4. Heat oil in a pot on the fire, add shredded ginger and garlic slices and stir-fry.

5. Then put the sliced tomatoes into the pot and add a little light soy sauce until they are ripe.

6. Mix the eggs in a bowl.

7. Add hot water to bring to a boil and pour in the egg mixture (stir in the pot while adding).

8. When it is ready, add salt and green onions, and then you can remove from the pot.

First cut the tomatoes into pieces, then beat two eggs and stir well in the bowl, after the oil in the pot is hot, add the tomatoes and stir-fry, then add an appropriate amount of boiling water and boil until boiling, then pour the egg liquid into the pot, and then add salt, chicken essence, pepper to taste, and the delicious tomato and egg soup is ready.