Tomato and Egg Drop Soup

Overview

Today's vegetables are all large-scale quick-produce products. They are of great quality and large in size, but they just lack the flavor they should have. Just like this tomato and egg drop soup that is indispensable in every household, it is difficult to make the original sweet and sour taste, whether it is winter tomatoes or tomatoes that are popular in season. Adding more tomato sauce will greatly improve the taste. It is not only sweet and sour, but also richer and more nutritious!

Tags

• soups
• home cooking
• common dishes
• soup
• old man
• summer recipes
• lunch
• dinner
• edible oil
• egg
• sugar
• water starch
• boiling water
• garlic
• green onions
• ketchup
• salt
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Wash and scald the tomatoes, peel them, and cut them into smaller pieces;

   

2. 2 Beat eggs;

   

3. 3 Chop green onions

   

4. 4 Mince the garlic;

   

5. 5 The water starch is adjusted well;

   

6. 6 Heat the wok, heat the cold oil and sauté the chopped green onions;

   

7. 7 Add diced tomatoes, add a little sugar, stir fry and use a frying spoon to press the large tomatoes until the tomatoes are fried and produce red juice; (a little sugar is enough, the purpose is to make the tomatoes release water easily)

   

8. 8 Add tomato paste and continue to stir-fry until the soup thickens;

   

9. 9 Add appropriate amount of boiling water;

   

10. 10 After the soup boils, slowly add the water starch while it is still boiling, stirring until the soup becomes slightly thicker and slightly transparent. Pay attention to the amount, don’t pour it all in at once, try to add it slowly;

    

11. 11 After the soup boils again, beat in the egg drop;

    

12. 12 Add minced garlic and stir evenly;

    

13. 13 Add a little salt to taste;

    

14. 14 Just add sesame oil after boiling.