Fujian people are very good at eating. Tomato and egg soup can also make delicacies from mountains a
Ingredients
- Sea anemone 150g
- Tomato 1
- Celery A little
- Onion Half
- Eggs 2-3
- Cooking wine 1 spoon
- Pepper 1 teaspoon
- Sugar 1 teaspoon
- Salt Appropriate amount
- Vinegar A little
- Onion A little
Steps
1. Anemone, tomato, celery, onion Onions, eggs, cooking wine Pepper, sugar, salt, vinegar
2. Cut the sea anemone in half and set aside
3. Sprinkle a little salt and mix well with your hands
4. After marinating for 10 minutes, wash off the surface mucous membrane with clean water by hand
5. Beat the eggs and set aside
6. Cut tomatoes into cubes, shred onions, cut celery into sections, and cut green onions into sections
7. Heat the oil and fry the peppers and onions
8. Pour in a bowl of hot water
9. Pour in appropriate amount of salt, 1 tablespoon cooking wine, 1 teaspoon sugar, and a little vinegar
10. Pour in the tomatoes and bring to a boil, then pour in the egg liquid
11. Thicken evenly
12. Pour in celery segments and green onion segments to enhance flavor
13. Pour in the chopped sea anemones, cook until boiling, turn off the heat and serve out
14. Sprinkle with a little pepper and enjoy~!
Tips
- 1. Sea anemones should be salted to remove the fishy smell
- 2. Wash the pickled sea anemone with water to remove the mucous membrane
- 3. For those who like to eat and drink soup, when the soup is boiling, pour in the egg liquid and stir clockwise, and the egg liquid will blend into the soup
