Both a dish and a soup - tomato and egg soup dish

Overview

I originally wanted to have tomato and egg soup, but I have to stir-fry vegetables to eat, which is troublesome just thinking about it. So let’s have tomato and egg soup, which is a must-have dish for cold noodles in our family. It is both a vegetable and a soup, so it saves effort.

Tags

• soups
• edible oil
• egg
• seaweed
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the tomatoes into cubes and slice the garlic;

   

2. 2 Heat up the oil pan, heat the pan and cool the oil;

   

3. 3 Add the garlic slices to the pot and stir-fry carefully until the garlic turns yellow;

   

4. 4 Add the garlic slices to the pot and stir-fry carefully until the garlic turns yellow;

   

5. 5 Add appropriate amount of water and bring to boil;

   

6. 6 Make a small opening at one end of the egg and throw the egg into the pot;

   

7. 7 Then add a small amount of seaweed and salt;

   

8. 8 Serve immediately.

   

9. 9 Serve immediately and enjoy.