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Tomato and egg soup first release
A classic Chinese egg drop soup with sauteed tomato wedges in a lightly seasoned broth, finished with silky egg ribbons for tangy homestyle comfort.
Instructions
- 1
Wash the tomatoes and cut them into pieces.
- 2
Heat oil in a pan, sauté the scallions and ginger until fragrant, then add the tomatoes and stir-fry.
- 3
Add an appropriate amount of water and bring it to a boil.
- 4
Add salt.
- 5
Pour in the beaten eggs, and turn off the heat after it comes to a boil.
- 6
Serve and enjoy.
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Ingredients
Main Ingredients
- Tomato100g
- Egg90g
Seasonings
- oilto taste
- Saltto taste
Auxiliary Ingredients
- Scallionto taste
- Gingerto taste