Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tomato eggdrop soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Heat the vegetable oil in a saucepan over high heat. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.
Tomato Eggdrop Soup is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Tomato Eggdrop Soup is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tomato eggdrop soup using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tomato Eggdrop Soup:
- Prepare 2 tomatoes; diced
- Take 1 egg
- Prepare Sugar
- Prepare Salt
- Get Ketchup
- Take White pepper
- Make ready Cornstarch slurry
- Take Sesame oil (optional)
- Make ready Cilantro (optional)
Tasty food doesn't have to be complicated. Today I'm sharing a very homely dish: Egg drop soup with tomato (番茄蛋汤), one of the most popular soups on the dining table of Chinese households. Tomato Egg Drop Soup is a dish with tomato-based broth and egg swirls made by pouring beaten eggs into the soup while stirring. It is very quick and easy to make, and you can serve it with rice, a main dish and a vegetable dish for a complete family meal.
Steps to make Tomato Eggdrop Soup:
- Boil up some hot water.
- Throw in the tomatoes. Simmer until tomatoes break down.
- Add a scoop of salt, a few scoops of sugar, and a squirt of ketchup.
- Add in the cornstarch slurry until desired thickness.
- Scramble your egg in a separate bowl. Reduce heat to low and “drop” in.
- Sprinkle a dash of white pepper, a drop or two of sesame oil, and some cilantro. Adjust flavors as needed. Enjoy!
Successful tomato egg drop soup has a strong sweet and sour taste. Without the help of canned tomatoes, I fry one tomato until very thick and soft. During the strongly boiling process, the tissues are broken and spread evenly in the soup base, which provides the very basic aroma of a tomato soup. Or the Cantonese corn and fish maw soup, a brilliantly yellow seafood stock with sweet corn and egg drop. Or the modest tomato and egg soup, a deeply savory Northern Chinese specialty made from. http://www.chinesehealthycooking.com How to make Tomato and Egg Drop Soup Hi everyone, hope you enjoy this simple soup.
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