Tomato and Mushroom Soup
Ingredients
- Tomato One
- Shiitake mushrooms Five
- Green vegetables A little
- Egg One
- Onion A little
- Edible oil Appropriate amount
- Salt Appropriate amount
- Sesame oil A spoonful
- Clear water Appropriate amount
Steps
1. Prepare an appropriate amount of tomatoes, vegetables, and mushrooms, wash them and set aside
2. Crack an egg into a bowl, beat and set aside
3. Wash the green onions and cut into small sections for later use
4. Slice mushrooms and set aside
5. Cut tomatoes into cubes and vegetables into sections
6. Heat the dry-cooked casserole and add an appropriate amount of cooking oil
7. Add tomatoes
8. Stir-fry until tomato juice comes out
9. Add appropriate amount of water
10. Cover and bring to a boil
11. Add mushrooms and cook again
12. Add the green vegetables to the casserole
13. After boiling, pour the egg liquid into the soup pot
14. Add appropriate amount of salt to taste
15. Sprinkle in green onions
16. Pour a spoonful of sesame oil to enhance the aroma
17. Turn off the heat after cooking
Tips
- Tomatoes can be cut with a cross-cut knife and scalded with boiling water to remove the skin
