Tomato and egg soup is extremely popular in China.
The dish is prepared very simply and quickly. At the same time, it turns out incredibly appetizing.
Therefore, it is not surprising that this dish has become popular among Chinese gourmets.
The recipe for this delicious soup was noticed by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to Make Chinese Tomato Egg Soup
Take three large tomatoes and cut them into cubes. You want to get fairly small pieces.
Next, break two eggs into a deep container. “Process” the egg mixture with a whisk.
Next step: pour some vegetable oil into the pan (1-2 teaspoons will be enough) and place the pan on the switched on burner.
Once the viscous liquid is hot enough, add the previously chopped tomatoes into the container.
After 2 minutes of frying the vegetable, add a little salt, cover the pan with a lid, turn the heat to medium and wait 3 minutes.
Next, you will need to pour 350 milliliters of plain water into the pan. The liquid should be hot.
Once the water starts to boil, set a timer for 2 minutes.
120 seconds have passed? Begin gradually pouring the egg mixture into the soup. Stir the contents of the pan all the time.
The soup with all the additives should be cooked for another 60 seconds.
After this the dish will be ready. Enjoy your meal!
Expert: Julia Arkhipova
