Boiling and roasting are the earliest cooking methods of Chinese food, in which "boiling" means making all kinds of delicious soups. Recently, the weather is getting hotter and hotter. In summer, the pastime is not only stringing beer at night, but also keeping in good health and keeping healthy. Tomato and mushroom soup is probably my favorite home-cooked soup. My mother used to make it for me when I was a child. It tastes sour and sweet, and a bowl warms the stomach.

Tomato and mushroom soup is a vegetarian soup. It is made of tomatoes with sweet and sour juice, and there are enough delicious mushrooms and mushrooms in it. You don't need too many condiments, and the taste of the ingredients is particularly delicious.

The mushrooms in the soup are delicious and crisp, and also have the effect of nourishing the stomach and promoting blood circulation. People with old people and children at home should always cook for them. When you have no appetite, you can successfully awaken your appetite. It is really a home-cooked soup suitable for summer.

Taking advantage of the recent large number of tomatoes on the market, I went to the vegetable market to buy fresh tomatoes, which can definitely make sweet and sour soup with mushrooms. The following practices are shared with you.

Ingredients: 2 tomatoes, 2 eggs, onion 1 segment, mushroom 1 plate (mushroom, Pleurotus eryngii, Flammulina velutipes, garlic, parsley 1 segment).

Step 1: clean the tomatoes, put a cross knife on them, blanch them with boiling water for 10 second, then take them out, peel them and cut them into small pieces; Chop parsley and onion, and pat garlic into pieces.

Step 2: Wash the mushrooms, blanch them in boiling water for 30 seconds, drain the water and put them on a plate for later use. Blanch the mushrooms, remove the purine, and clean up the residue and dust inside.

Step 3: pour a little oil into the pot, heat it, pour in onion and garlic, stir-fry until fragrant, and pour in tomatoes and stir-fry until juice.

Step 4: add a spoonful of soy sauce to taste, pour a bowl of water, and add enough water at a time. The soup cooked in the middle is not delicious. After boiling, add mushrooms, Pleurotus eryngii and Flammulina velutipes, and turn to low heat for 3 minutes.

Step 5: add salt and chicken essence, according to your own taste and the amount of soup. Pour in the egg mixture, stir and turn off the heat. Put it in a bowl, drop a few drops of sesame oil and sprinkle with coriander.

Pleurotus eryngii itself is delicious. Whether it's frying, stewing or barbecue, the smell of seafood can be released quickly after heating without too much seasoning. Mushroom ingredients taste excellent, and sweet and sour tomatoes have the function of coloring and flavor enhancement. The soup cooked by the two people is full of color and flavor, which is very suitable for breakfast and dinner, both satisfying and satisfying.

She has something to say:

In tomato and mushroom soup, all kinds of fungi and mushrooms can be mixed at will, and Pleurotus eryngii can also be added, so tofu will be more delicious and nutritious; Seasoning should be added according to personal preference. Add dried Chili peppers to the spicy ones and sesame oil to the hemp ones. Don't add too much seasoning, which will easily cover up the original delicacy of the soup. Add salt to the stew two minutes before turning off the fire, so as not to add salt too early and the soup will evaporate and taste too salty.