Tomato Egg Soup Rice Cake Exclusive

Name: Tomato Egg Soup Rice Cake Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste rice cake; 2 pieces Egg; 1 piece Tomato; to taste Scallion; to taste Edible oil; to taste Salt; a pinch chicken essence

Sliced rice cakes simmered in a tangy tomato and egg broth with scallions, a homestyle soup that is gently sour, savory and satisfyingly soft-chewy.

10 minNewMedium Snacks Braise Sweet & Sour

Instructions

1
Slice the bagged rice cakes and set aside.
2
Set the eggs aside.
3
Wash the tomatoes and set aside.
4
Cut the scallions into small sections and set aside.
5
Cut the tomato into small cubes and set aside.
6
Heat oil in a pan, break in the eggs, add the white part of the green onion, and a little salt, stir-fry until fragrant and set aside.
7
Add the tomatoes and stir-fry until they release their juice.
8
After mixing and stirring evenly, add an appropriate amount of water and bring to a boil.
9
Add the rice cakes and cook for three minutes until soft, then add an appropriate amount of salt and chicken essence to season, and it's ready.
10
Finished product image.
11
Finished product image.