Tomato Egg Soup

Soup is indispensable on the Chinese table. Compared to the old fire soup in Guangdong, the quick soup like tomato and egg soup is also delicious.

The focus is on the process of making egg flowers, which is fast and accurate. Evenly and quickly let the egg flower spread out, and then quickly switch, the egg-flower soup that comes out of this way is good-looking and delicious.

Ingredients

  • 2 medium tomatoes,diced
  • 1  egg, Break up the egg and stirring the egg mixture 100 times
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 2 cups of water

Instructions

  1. Heat oil over high heat.
  2. Add to diced tomatoes stir fry until softened.
  3. Add to water then bring to a boil.
  4. Pour the egg evenly and quickly into the soup to make the egg flower, then turn off the fire immediately.
  5. Add salt before serving.
egg flower soup

Tomato egg soup

Prep Time 5 mins
Cook Time 5 mins
Servings 2

Ingredients
  

  • 2 tomatoes,diced

  • 1 tablespoon oil

  • 1 teaspoon salt

  • 2 cups water

Instructions
 

  • heat oil to high temperature

  • add to diced tomatoes stir fry until softened

  • add to water then boiled

  • pour the egg evenly and quickly into the soup to make the egg flower, then turn off the fire immediately

  • add salt before serving

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