Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, summer soup ~~ tomato egg drop soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Summer Soup ~~ Tomato Egg Drop Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Summer Soup ~~ Tomato Egg Drop Soup is something which I have loved my entire life.
If the thought of making soup in the middle of summer has you scratching your head, read on! Tomato Egg Drop Soup: A Summer Staple. Having soup in the summer is unthinkable to many.
To begin with this particular recipe, we must first prepare a few components. You can have summer soup ~~ tomato egg drop soup using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Summer Soup ~~ Tomato Egg Drop Soup:
- Get 4 tomatoes cut into small chunks
- Get 4 Eggs beaten
- Prepare 2 table spoon olive oil
- Make ready To taste salt
- Make ready To taste chicken powder
- Take To taste pepper
- Take 1 tea spoon cornstarch (mixed wt water)
- Get 4-5 cups water (i use small soup bowl)
The English name—rather literally—comes from dropping a raw, lightly-beaten egg into hot chicken broth, but the direct Chinese translation is "egg flower soup" because of the floating petal-like pattern that the egg makes as it cooks and swirls. Growing up, we had tomato & egg drop soup. Stirfried tomato & scrambled egg is also a super basic dish that I still love. I really love the uniqueness of your cooking posts and how you blend you and your husband's heritage together through food!
Steps to make Summer Soup ~~ Tomato Egg Drop Soup:
- Heat up olive oil in the pot and pour in chunks tomato and fry untill soft
- Pour in water and bring it to a boiling and add salt, chicken powder, pepper, stir and mix well then taste it,
- Stir the cornstarct water again and pour it in the boiling tomato. Simmer to boil again
- And then slowly pour the whisked egg in and stir around using spoon or chopstick.
- Turn off the heat when the soup comes to boil again and serve immediately in a soup bowl,Happy cooking :)
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. My version of this classic dish requires neither chicken stock nor corn starch. The use of ripe tomatoes provides a very refreshing taste and texture. 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.
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