Tomato and Cucumber Egg Soup Recipe

Tomato and cucumber egg soup is a simple home-style soup. This soup is made from tomatoes, eggs, and cucumber slices. It is attractive, delicious in taste, and appetizing without losing nutrition.

Ingredients:

1 tomato, 2 eggs, half of cucumber, appropriate amount of oil and salt, a few drops of sesame oil, 1 segment of green onion, 1 teaspoon of chicken essence, 1 teaspoon of white pepper powder, and moderate amount of water starch.

cooking steps:

1. Cut tomatoes into pieces.

2. Cut the cucumber into diamond-shaped slices, thin and even.

3. Stir eggs evenly.

4. Add oil to the pan and heat, pour cucumber slices and tomatoes stir-fry for 2 minutes.

5. Add an appropriate amount of water, then add salt, chicken essence and white pepper powder, boil the soup, add an appropriate amount of water starch.

6. After the soup is boiled, turn to low heat, pour egg liquid into circles, continue to cook with low heat, stir into egg flowers, sprinkle with green onions and parsley, and add a few drops of sesame oil.

Tomato and Cucumber Egg Soup Tips:

1. Put more water starch to make the soup slightly thicker, so the soup tastes better.

2. When pouring the egg liquid, use a small fire for the whole process.

Also Read: Stewed Beef Brisket with Tomato and Potato