Chinese Tomato And Egg Soup Recipe

Chinese Tomato And Egg Soup Recipe. Sautee for about two minutes until tomato is slightly welted. Add 1.25 cups of water or unsalted broth.

Tomato Egg Drop Soup from www.thespruceeats.com

When boiled turn down heat and simmer 10 mins. When the water begins to boil, uncover and slowly pour in the egg whilst swirling around with a spoon. Fry garlic until fragrant then put in the tomatoes.

Cut The Garlic Into Small Pieces Without Garlic.

Peel the tomatoes and cut into small pieces 3. Wok until the right amount of oil is heated 4. How to make it ( tomato and egg soup) 1.

When Boiled Turn Down Heat And Simmer 10 Mins.

Made with pantry staples, it is ready in under 15 minutes. Slice the tomatoes, cut them as thin as possible, and make it easier to fry the tomato pulp; Sautee for about two minutes until tomato is slightly welted.

Add The Chopped Tomatoes And Stir Fry 7.

Cook until the tomatoes appear mushy on the edge. Heat up oil in wok until really hot, stir egg mixture in. Put tomatoes, pickled mustard, dried shrimps, and water in large pot over high heat.

When The Water Begins To Boil, Uncover And Slowly Pour In The Egg Whilst Swirling Around With A Spoon.

Cut tomato in halves and remove the core and then further cut into small wedges. Add 1.25 cups of water or unsalted broth. How to make tomato and egg soup step1.

Burn The Pan To Dry, Put Oil On High Heat, Fry The Garlic Cloves Quickly, Add The Tomatoes And Stir Fry, Don’t Worry About.

Add chicken stock to taste now if. Beat eggs for a minute. Very slowly trickle beaten eggs into soup (no need to stir).

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