Tomato and egg soup
Overview
I have been eating tomato soup made by my mother since I was a child, and I love it very much. What she makes is not the clear soup method that everyone uses, but stir-fries the tomatoes until soft, then boils them in water, and finally thickens the soup with egg liquid and adds some coriander. I like this method very much. After I got married, I made this recipe for my husband, and he liked it very much. He said that many people put sesame oil at the end of making tomato soup, but I did this without adding sesame oil, so he liked it. There is no coriander at home today, otherwise I would add some minced coriander at the end and it would taste even better!
Tags
Ingredients
Steps
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Prepare the ingredients: tomatoes, eggs, starch, onions, ginger, light soy sauce, Jiusan peanut oil, and salt.
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Blanch the tomatoes in boiling water until the skin bursts, then take them out, rinse and tear off the skin
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Crack the eggs into a bowl and beat them up, chop the peeled tomatoes, chop the green onions and ginger, add the starch and water and mix thoroughly.
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After the wok is hot, add the peanut oil. When the oil is hot, add the chopped green onions and ginger and stir-fry.
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Once fragrant, add tomatoes and stir-fry
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After the tomatoes are stir-fried and softened, add 10ml of light soy sauce
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Add three bowls of water
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After the water boils, turn down the heat and cook until the tomatoes are soft, then add 3 grams of salt.
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Slowly add the blended starch water until the soup thickens. Do not pour it all in.
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Slowly add the egg liquid
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Once the pot is back on, turn off the heat and serve.
