CHINESE TOMATO EGG SOUP RECIPES

Steps:

• Cut one tomato into small dices and the other one into slices. Well beaten the egg until there is a fine layer of small bubbles.
• Heat up around 2 tablespoons of cooking oil in a deep pot and pour in the smashed tomato and fry until the oil becomes red too.
• Pour in water, add ginger and bring all the content to a boiling. Then add white pepper and light soy sauce and place the remaining tomato slices.
• Mix 2 tablespoons of cornstarch with 3 tablespoons of water to make the starch water. Stir the starch water again and pour it into the broth. Simmer to boil again.
• Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and coriander. serve immediately.

Steps:

• After the chicken bones are blanched in water, add green onions, ginger, white pepper, white wine, white vinegar and simmer for 30 minutes
• The tomatoes are blanched in boiling water for one minute, peel off the skin, and cut into diced pieces
• Knock two eggs into a bowl and add a spoonful of water to fully disperse them
• Sweet potato starch and mix thoroughly with water
• Pour three bowls of chicken broth into the pot, add salt, pour crushed tomatoes, and boil
• Cook for about 2-3 minutes
• Use a spoon to scoop the starch water in portions, and add the starch water clockwise
• Wait for the pot to boil, then slowly pour the egg mixture in a circle
• Bring to the boil again to turn off the heat, add sesame oil, and then sprinkle with coriander when it is poured into a bowl.