Tomato and Egg Rice Cake Soup

Prepare the ingredients: Wash the tomatoes and blanch them in boiling water for two minutes to peel and set aside, cut an appropriate amount of rice cakes into slices and set aside, and have two eggs ready.

Cut the tomatoes into large pieces, beat the eggs and mix in an appropriate amount of salt and a little cooking wine, then set aside.

Pour an appropriate amount of peanut oil into a hot pan, then pour in the beaten eggs and fry until both sides are golden brown.

Place the fried eggs on one side of the pan, add the tomatoes, and stir-fry them until they release their juice.

Add an appropriate amount of hot water, then pour in the rice cakes and cook until soft and fully cooked.

Add a little salt and chicken bouillon to taste.

Serve it from the pot onto a plate, finished dish photo.

Finished product image.