How to Make Chinese Tomato and Egg Soup
Put three teaspoons of vegetable oil into a pot., Cut the three tomatoes into slices., Stir-fry the tomatoes until they become soft enough to mash., Beat 2 eggs with a fork., Add some water to the pot until it just covers the liquefied tomato and...
Step-by-Step Guide
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Step 1: Put three teaspoons of vegetable oil into a pot.
Cut the tomatoes into a series of small half slices.
See the size as shown in the photo. , Smash them with a potato masher until they become liquefied.
You could also a food processor, but don't process the tomatoes too much. , Add them to the liquefied tomatoes. , Heat until the water comes to a slow boil. , Cook for a couple more minutes on a medium heat before emptying into a bowl.
Your soup is ready––enjoy! -
Step 2: Cut the three tomatoes into slices.
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Step 3: Stir-fry the tomatoes until they become soft enough to mash.
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Step 4: Beat 2 eggs with a fork.
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Step 5: Add some water to the pot until it just covers the liquefied tomato and egg mixture.
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Step 6: Cut the 4 green onions into slices and put them into the pot.
Detailed Guide
Cut the tomatoes into a series of small half slices.
See the size as shown in the photo. , Smash them with a potato masher until they become liquefied.
You could also a food processor, but don't process the tomatoes too much. , Add them to the liquefied tomatoes. , Heat until the water comes to a slow boil. , Cook for a couple more minutes on a medium heat before emptying into a bowl.
Your soup is ready––enjoy!
About the Author
Lori Cook
Experienced content creator specializing in lifestyle guides and tutorials.
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