Tomato and Cucumber Egg Soup Recipe

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.

Tomato and cucumber egg soup recipe 2020

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.

Cut tomatoes into pieces.

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

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 recipe 07

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.

Tomato and Cucumber Egg Soup recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Chinese
Servings: 3
Author: Ashley

Ingredients

  • 1 tomato
  • 2 eggs
  • 1 teaspoon of chicken essence
  • 1 teaspoon of white pepper powder
  • Half of cucumber
  • A few drops of sesame oil
  • Oil and salt
  • 1 segment of green onion
  • Water starch

Instructions

  • Cut tomatoes into pieces.
  • Cut the cucumber into diamond-shaped slices, thin and even.
  • Stir eggs evenly.
  • Add oil to the pan and heat, pour cucumber slices and tomatoes stir-fry for 2 minutes.
  • 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.
  • 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.

Notes

  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

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