How do you make sticky tomato egg soup at home?

How to make a sticky tomato egg soup at home, in fact, making tomato egg soup is sticky, mainly because of the thickening of the noodles. Then stir the eggs well and shake them in the pan.

When you are at home, you should prepare a small bowl, add chopped green onions, starch, and salt, and then beat the eggs, then pour the egg mixture, chopped green onions, and tomatoes into the boiling water, stir constantly, and finally sprinkle in the salt.

Prepare the tomatoes and eggs, beat the eggs, then boil water and pour in the eggs, quickly add the tomatoes after cooking, and slowly boil over high heat to make a very sticky soup.

I think the best thing to do is to add some starch to the soup when it's almost out of the pan, so that you can achieve the effect you want.

When I mention tomato egg soup, I am reminded of the "aggrieved" time when I just graduated from college and went for an internship. Just graduated from school, came out of the internship and went to work in a commercial mixed company in Dujiangyan, and the daily work is to go to the construction site to prepare the corresponding coagulated tomato egg soup may be the most common soup in daily life, there is no one! But I don't think there are really a few people who do it well, and the average person does it either blandly or tasteless.

<> has more ingredients and less water, and the soup is tight and the vegetables are naturally viscous. Two tomatoes, two eggs, 500ml of water, it's hard to think about whether it's thick or not. Fry the eggs and give the green onion and ginger, then fry the tomato pieces, add water to salt, boil the water, and boil for a while to make two bowls of tomato egg soup.

Tomato egg soup is very homely, but if you want to make it delicious, at least this "thick" we have to divide it into two parts. One is that the taste is not bland, that is, "thick taste"; The second is that the texture of the soup is not like water, that is, "thick", so that the tomatoes are washed and peeled, and cut into small pieces with a knife, and the method of cutting can prevent the loss of tomato soup. If you don't mind, you can peel it and then peel it.

Ingredients: two eggs, a tomato, an appropriate amount of green onion, an appropriate amount of pepper, an appropriate amount of yuba, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of dark soy sauce, an appropriate amount of chicken essence, an appropriate amount of flour Tomato egg soup is a very simple home-cooked dish, mainly tomatoes and eggs, you can also add seaweed, sea rice, sea cucumber, etc. according to your own taste preferences, the taste is sweet and sour, nutritious, suitable for all ages.

The choice of tomatoes for tomato egg soup is key, choose tomatoes that are naturally ripe and fully ripe. When you buy it, you can gently pinch it with your hands, and the soft feel is delicate and soft, which is more suitable. This is a traditional soup, I have been making this bowl of soup since I was a child, it is simple, nutritious and homely, I like to drink it very much.

This time, I used the soup treasure, and the taste is more complex and rich, which is really good. If you want to be sticky, thicken it before it comes out of the pan!

Because the soup made in the restaurant likes to add a little starch water, so that the soup will become more viscous after boiling, specifically when the soup is about to be cooked, add half a bowl of starch water and cook for a few minutes.

Heat the oil, put in the eggs and fry them, then add water, pour in the water starch after the water boils, and then beat the eggs into it, so that the tomato and egg soup is ready, especially delicious.

Their tomato and egg soup is particularly viscous, it should be added with some starch water, so that the soup is very viscous, you can fry the tomatoes out of the water and add water, after the water is boiled, put the eggs, put the starch water.

Peel the tomatoes, cut them into small pieces, beat the eggs into a bowl, add salt and beat them, pour the tomatoes into the hot oil in the pot, add salt, stir-fry the juice, add water, after boiling, add water starch, stir, pour in the egg liquid, stir, add pepper and chopped green onions, and remove from the pot.

You can use potato starch to thicken, but you should also pay attention to the amount of eggs, and pay attention to the time of boiling, and in the process of making, you can put in condiments.

First of all, cut the tomatoes into small pieces, then stir the eggs well, boil the water, pour the eggs directly into the water slowly, and then put the tomatoes in and boil for 20 minutes.

You can add some starch water at the end, which will make it very thick and increase the taste.

First cut the tomatoes into pieces, pour a small amount of oil into the pot, pour the cut tomatoes into the pot and stir-fry, add sugar, salt and water when the soup comes out, add some cooking wine, chicken essence, and wait for the water to boil and beat the beaten eggs, and wait until the soup becomes thick.

First of all, cut the tomatoes into small cubes for later use, add the prepared tomatoes to the pot, add water after boiling the thick soup, set aside after the eggs are broken, add the egg liquid after the water is boiled in the pot, and add water starch after boiling the porridge for two minutes, so that the viscous tomato egg soup is successfully made.

Peel the tomatoes first, then cut them into small pieces, heat the oil, add some cooking oil, add the diced tomatoes, then add some salt, add some cold water, and beat in the egg mixture. Add salt and monosodium glutamate, then water starch.

If you want to make tomato and egg soup thicker, you only need to add some starch appropriately。Tomato and egg soup is really full of memories, and it feels like it can fully represent the taste of childhood. There wasn't much to eat at that time, so it was a blessing to be able to see a bowl of tomato and egg soup on the table at home.

In particular, the red tomatoes and golden frangipani are really appetizing.

Let's remove the tomatoes first, cut the skin into small cubes, beat the eggs completely, cut a little green onion and set it aside. Removing the skin of tomatoes is as simple as making a cross knife on it and scalding it with boiling water. Pour an appropriate amount of cooking oil into the pot, put the chopped green onions into the pot and fry them until fragrant, and then put the diced tomatoes into the pot and stir-fry evenly.

The reason why we do this is actually to allow tomatoes to retain more nutrients, because tomatoes contain a special nutrient called lycopene, which can be fully stimulated by oil and allowed us to absorb better.

Stir-fry the tomatoes in a pan over low heat until the tomatoes are completely soft, at which point we add an appropriate amount of boiling water. Mix a bowl of water starch in a clean bowl, stir well and sprinkle directly into the soup, so that the soup will become much thicker in an instant. We then pour the egg liquid directly into the pot, and it should be noted that the egg liquid is best poured in the pot where it is bubbling, so that the best egg flower can come out.

Or stir with chopsticks while laying the egg mixture, and the effect is also good.

Finally, we sprinkle some chopped green onions on top, which can also be left out if there are no green onions at home, or replaced with coriander. Add a little salt and sesame oil to taste, and if you don't think it's delicious enough, you can also add some light soy sauce or chicken essence, and a bowl of delicious tomato and egg soup is ready. Just looking at it makes you feel very appetizing, and it is suitable for all ages.

When making tomatoes, be sure to use low heat, and then keep stir-frying in the pan, but after the tomatoes are completely soft, add an appropriate amount of boiling water at this time. At this time, a bowl of water starch should also be prepared, and at this time it should be sprinkled directly into the soup, and the soup will become particularly viscous at this time. The tomato egg soup made in this way will have a particularly delicious taste.

First of all, you must thicken the soup with starch when making it, and then boil the soup over high heat, so that the soup will be very viscous.

When making tomato egg soup, you can hook some thickened thickeners, so that the tomato egg soup will become very thick and will become very flavorful.

This needs to be thickened, it needs to be thickened with starch, and the starch needs to be prepared for operation in advance before making, so that it can become thicker.

Tomato and egg soup.

Ingredients: 3 small tomatoes.

Grams of chopped green onions. 2 eggs.

Grams of salt. Preparation of egg soup with ginger tomatoes.

Prepare the materials. The ingredients for this soup are really simple: tomatoes, eggs, chopped green onions, ginger slices, tomato sauce (not if the tomatoes are naturally ripened in the open air).

First of all, I will talk about the selection of ingredients, which I have mentioned in many places: the selection of ingredients is very important, and if you buy the right ingredients, the dish is half the success, and the key to this soup is the tomatoes.

The kind of tomatoes that grow in the open air in season are the best, so if you don't have to say, choose this kind of tomato that is soft to the touch and smells like a clear tomato.

There is also the ratio of tomatoes to eggs, and in general, they are two parts by weight, and the eggs are one part. The main flavor of this soup lies in the tomatoes, and if there are fewer tomatoes, the sour taste of the soup will not come out.

Draw a cross on the surface of the tomatoes, blanch them in water for five seconds, remove them and peel them. This step must not be omitted, because it will affect the taste of the tomatoes, and at the same time, the skin of the tomatoes will also affect the taste of the soup.

Tomatoes cut into small pieces.

Heat the pot, add a small amount of oil, stir-fry the ginger slices first, stir-fry the ginger slices to bring out the fragrance, and then add the tomatoes to stir-fry the juice.

If it's an out-of-season tomato, you need to add a spoonful of tomato sauce here. Sauté until the tomatoes are almost juiced, then add water.

In the process of boiling water, we began to beat the eggs. Crack the eggs into a bowl and add a spoonful of cooking wine, which is added to make the eggs boiled later more tender and flavorful.

When beating the egg mixture, wait until the eggs are stirred evenly, don't beat it again, if you beat the egg liquid too much, the boiled eggs will be easy to scatter, and the tomato egg soup made in that way will not be beautiful.

It is very important to make a soup with eggs floating on top of it like a cloud.

Once the water in the pot is boiling, add the appropriate amount of salt. Then, pour the egg mixture along the edge of the pot, start counting from the end of the egg mixture, and turn off the heat immediately after counting to ten seconds, so as not to cook the eggs for too long, and the eggs will be too old to boil, which will affect the tender taste of the eggs.

Put on a plate, then, drop two drops of sesame oil, sprinkle with chopped green onions, friends who don't eat green onions, you can also skip it. A healthy and delicious tomato egg soup is ready! ~

The tomato egg soup is very thick, the egg drop is also very beautiful, the tomatoes must be cut smaller, fried for a longer time, beaten eggs should be put in slowly, and stir-fried immediately to prevent peeling. In terms of condiments, as long as there are simple condiments, there are no other condiments with heavy colors and heavy flavors, and even sesame oil is not needed. Ingredients:

Tomatoes, eggs, tomato paste, salt, sugar, water starch, green onions, cooking oil. Once the tomatoes are washed, draw a cross knife on them and bleach them in boiling water to remove the skin. Then cut the tomatoes into small pieces, preferably with a knife, for better results.

Heat a wok and add oil, sauté the leeks, add the tomatoes and continue to sauté, the stickier the better.

<> then add the tomato paste and stir until fragrant, add water to bring to a boil, add salt and sugar to taste. Thicken the starch with water, quickly put the eggs in the pan and stir, bring to a boil and serve. Serve with a sprinkle of chopped leeks or coriander.

When making tomato and egg soup, be sure to remove the skin and cut it as thinly as possible. If you don't want the soup to be sour, you can't lose the sugar, because the sugar neutralizes the sourness of the tomatoes and makes them taste softer. After the tomatoes are fried, do not add water directly, add 20 grams of tomato sauce so that the soup tastes better and is more sticky.

The thickening of water starch is very important, remember that it is a thin thickening, and a thin layer is sufficient.

When I mention tomato egg soup, I am reminded of the "aggrieved" time when I just graduated from college and went for an internship. Just graduated from school, I went to work in a commercial mixing company in Dujiangyan for internship, and my daily work is to go to the construction site to allocate the corresponding concrete. Life is hard, not eating well and not sleeping well.

Each time the canteen on the construction site provides a boxed lunch of 10 yuan, and the soup is taken by yourself. The soup is tomato and egg soup, in a large vat, there are a few tomato slices and some frangipani floating, a veritable clear soup with little water, no salt and no taste.

Tomato and egg soup is the simplest of the home-cooked soup dishes, and it is almost the same as seaweed egg drop soup. However, in general, our needs for making tomato egg soup may be thick, not sticky, this is not a word, but two completely different feelings. Tomato egg soup is very homely, but if you want to make it delicious, at least this "thick" we have to divide it into two parts.

One is that the taste is not bland, that is, "thick taste"; The second is that the texture of the soup is not like that of clear water, that is, it is "thick", and if you do these two things, you can get a really thick and delicious tomato egg soup.

Tomato and egg soup.

Ingredients: 6 tomatoes.

3 eggs.

Tofu 2 pieces.

1 to 2 chopped green onions.

Pepper a little.

Salt to taste, 2 sprigs of coriander.

Starch Two scoops.

Ginger and garlic to taste.

Tomato and egg soup preparation.

Cut the protagonist, the tomatoes