Tomato and Egg Drop Soup First Release

Name: Tomato and Egg Drop Soup First Release
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Tomato; 1 piece Egg; to taste oil; to taste Salt; to taste Scallion; to taste white sugar; to taste Black pepper; to taste Coriander

A classic soup where ripe tomatoes are stir-fried until saucy, then combined with water and beaten egg to form soft ribbons in a tangy broth.

10 minNewMedium Soups Stew Sweet & Sour

Instructions

1
It is best to choose larger, fully ripe tomatoes, as they are easier to stir-fry into a sauce. Soak the tomatoes in lightly salted water for about 10 minutes, rinse them thoroughly multiple times, and slice them.
2
Peel and clean the scallions, then chop them finely. Add an appropriate amount of oil to the wok, and stir-fry the chopped scallions until fragrant.
3
Add the tomato slices and stir-fry over high heat.
4
Stir-fry until the tomatoes melt and the juice comes out.
5
Add an appropriate amount of water, adjusting according to the number of people eating.
6
Wash the cilantro clean, chop it finely, and set it aside. If you don't like the taste of cilantro, you can skip it.
7
Beat the eggs and mix them thoroughly. When the tomato soup begins to boil, slowly pour in the egg mixture.
8
Add salt, white sugar, and pepper to season, turn off the heat, and finally sprinkle in chopped cilantro.
9
Served. The color is tempting, the broth is rich, sweet and sour, and the whole family loves drinking this tomato and egg drop soup. Do you like it?