The method of red pestle egg soup

tomato

two

Eggs (of hens)

two

condiments

Proper amount of oil

Proper amount of salt

Practice of tomato and egg soup

1

Prepare the materials used.

2

Peel two tomatoes and set them aside.

three

Dice 1 tomato with a knife and keep one for later use.

four

Beat the eggs in a bowl.

five

Beat the egg mixture with clean chopsticks or an eggbeater.

six

Pour the oil into the pot, heat it with high fire, and stir-fry the tomatoes.

seven

Stir-fry tomatoes until they become red soup, pour in boiling water and continue to cook over high heat until the soup becomes red.

eight

Cut the remaining tomatoes and put them in the cooking machine.

nine

Add some water and press the button to make tomato juice.

10

Pour the processed tomato juice into the cooked tomato soup.

1 1

After boiling again, pour the egg liquid in a spiral shape. Don't stir the soup at this time Wait until the egg mixture turns into egg blossoms, and then slowly stir the egg blossoms.

12

Finally, add some salt to taste, and sprinkle with coriander or chopped green onion when serving.