Tomato Egg Soup (Mushroom + Garlic Yellow)

Published Jul 10, 2021 at 06:15am ET


Tomato Egg Soup (Mushroom + Garlic Yellow)

Recently, I especially want to drink salty soup, so I improved the egg drop soup. I think its very delicious. If you dont believe it, try to do it yourself. The method is super simple. (Photos taken at night, the light is not good, but the object is very delicious and beautiful.)

Food Material List

  • 1 Egg 1
  • 2 tomato 2
  • 3 Garlic yellow About 10 roots
  • 4 Mushroom 2 large valves

Operational steps

  • 1 Prepare ingredients, wash tomatoes and cut petals. Put the eggs in a bowl and break them. Wash garlic and cut into sections. Wash the mushrooms, tear them smaller, then dice them.
  • 2 Put a little oil in the pan, seven layers hot, put onions, stir-fry twice, then add tomatoes, add proper salt, stir-fry the juice (if it is still dry, you can put a small amount of water). After about 2 minutes, stir-fry the mushrooms for about 1-2 minutes, then put them in the soup pot.
  • 3 Soup pot with 2 bowls of water (the last two bowls of soup), boiled, put in salt, chicken essence, spicy powder, spicy fresh (all appropriate), stir with a spoon, then burn for 2 minutes, put in beaten eggs, and then quickly stir with chopsticks (otherwise it is not egg flowers). Then, put the garlic seedlings into the pot and cook for about 1 minute.

Tips

1. Garlic yellow should not be boiled for too long, otherwise it will not be delicious and will not feel fresh. Garlic is slippery in the mouth. Its very fragrant.
2. If you want a strong soup, put a little starch or flour on it.

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Healthcare food category

Best food, Autumn supplement, Vitamin


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