Ingredients: sesame oil, salt and starch.

-Start making-

Step 1: blanch the tomatoes with boiling water and peel them.

Step 2: Dice the tomatoes again, so that the soup is easy to come out when frying.

Step 3: Beat two eggs in a small bowl and mix them evenly with chopsticks.

Step 4: Pour a little oil into the pot. When it is 70% hot, pour the chopped tomato pieces and stir-fry the tomato juice over low heat.

Step 5: Add appropriate amount of boiling water, then boil the water with high fire and turn to low heat. Be sure to turn down the fire, pour in the prepared sauce, and finally pour in the egg liquid.

Step 6: Pour the egg liquid from a height to make the egg liquid more uniform and beautiful in the pot.

Step 7: After all the egg liquid is poured in, add the chopped green vegetables for decoration, add salt and sesame oil to taste, and a delicious tomato and egg custard is ready.

Food tips sharing:

1, the ratio of egg to soup is the key.

The proportion of egg soup determines whether the egg soup will float beautifully after forming. So don't be stingy. A pot of soup will be ugly if only one egg is put in it.

1 egg: 500 grams of water is more suitable.

2. After the eggs are broken up, the egg white protein should be fully combined.

In fact, there are many misunderstandings. The combination of egg yolk and egg liquid is streamlined. Many times, because of time, many people use chopsticks to break up eggs, and there are white bumps. That's actually egg white, so when you pour the egg liquid into the pot, it is not in a streamlined state, which leads to uneven and unsightly eggs, so be sure to break the eggs so that the egg white and yolk can be fully combined.

It is best to add two things to beat eggs, one is water and the other is sesame oil. Adding water will dilute the egg liquid. Once the egg liquid is diluted, it will not swell badly in the pot, so the egg liquid will be very thin and beautiful in shape. Adding sesame oil will make the egg liquid taste good.

Step 3 thicken correctly

Egg soup needs thickening, and the correct thickening will make the plumeria float on the soup. If it is not thickened, some egg soup will sink.

4. Temperature control

When cooking tomato and egg soup, the firepower should be changed. After thickening, turn to low heat, or pour the egg liquid directly, and the fire will break up all the eggs at once. Moreover, it will blow up the floating foam of eggs, so be sure to turn it down.