Exclusive Pickled Mustard Stem, Tomato, and Egg Soup

The shredded pickled mustard is ready.

Wash the tomatoes and peel them.

Cut the tomatoes into pieces and set aside.

Beat the eggs until well blended

Cut the green onions and set aside

Cornstarch is prepared

Add a little water and stir to dilute evenly.

Cut the meat into thin strips and set aside

Place the wok over low heat, add peanut oil to the hot wok, stir-fry the chopped green onions until fragrant, add the shredded meat and stir-fry until it turns white, then add soy sauce and stir-fry evenly.

Add the tomatoes and stir-fry

Stir-fry to release the tomato juice

Add shredded pickled mustard tuber

Add an appropriate amount of water, and after the water boils, sprinkle in the starch solution.

After the water boils, pour in the beaten eggs, add a little salt according to your taste, and drizzle in a bit of sesame oil.

Turn off the heat and serve; the delicious pickled mustard tomato egg soup that goes well with rice is ready.

Finished product.

Pair it with a bowl of white rice, it's really appetizing.

Let's start eating, one bowl isn't enough, want more, so delicious 😋️.