Seaweed and tomato egg drop soup is a simple and delicious home-cooked soup, and here's how to make it:
Ingredients required: Tomatoes: 2 pcs.
Eggs: 2 pcs.
Seaweed: To taste.
Green onions: to taste. Salt: to taste.
Essence of chicken: to taste.
Cooking oil: to taste.
Steps:
1. Tomato preparation: Wash the tomatoes and cut them into small pieces for later use.
2. Scrambled eggs: Crack the eggs into a bowl and stir well, add an appropriate amount of salt to taste. Add an appropriate amount of cooking oil to the hot pan, pour in the egg liquid after the oil is hot, stir with chopsticks to spread it into an egg flower shape, fry it and put it out for later use.
3. Stir-fry tomatoes: Add an appropriate amount of cooking oil to a hot pan, add the chopped tomatoes and stir-fry, and fry until the tomatoes are ripe and soft and juiced.
4. Add water: pour in an appropriate amount of water, the amount of water is determined according to personal taste and the number of ingredients, generally to cover all the ingredients.
5. Boiling soup: Boil the boiled tomato soup, add an appropriate amount of salt and chicken essence, and adjust it according to personal taste.
6. Add the seaweed: Tear the seaweed into small pieces and add to the boiled tomato soup.
7. Add the egg drops: Pour the scrambled egg drops into the soup, bring to a boil and stir well.
8. Remove from the pot: Finally, sprinkle with chopped green onions to garnish.
Tips: 1. The amount of salt and chicken essence can be adjusted according to personal taste.
2. Other vegetables or seasonings can be added according to personal preference.
3. Stir at all times during the production process to avoid the ingredients sticking to the bottom.
I hope you will succeed in making a delicious seaweed tomato egg drop soup!
Autumn and Winter Check-in Challenge