Tomato and egg soup

Ingredients: Fresh tomatoes, eggs, chopped green onions, ginger, salt, chicken essence, pepper, sesame oil, etc.

Step 1: First, wash the tomatoes and cut them into cubes, and slice the ginger. Add an appropriate amount of water to the pot, add ginger slices, turn to low heat and cook for 5 minutes after boiling, which can remove impurities and peculiar smells in the water and make the soup base more pure.

Pour the boiled soup into a wok, add the tomato cubes, and stir-fry over medium heat until the tomatoes come out of the juice.

When the tomatoes are sautéed until soft, add salt and chicken essence to taste. Next, mix a small amount of starch and water into water starch and slowly pour it into the pot to thicken, which will make the soup thicker and more delicious.

When the soup is boiling again, slowly pour the beaten egg liquid into the pot while stirring with chopsticks to form a beautiful egg drop.

Finally, sprinkle some chopped green onion and pepper to enhance the flavor, and drizzle a few drops of sesame oil to add layers to the taste.

Seaweed noodle soup

Ingredients: seaweed, flour, eggs, chopped green onions, salt, chicken essence, sesame oil, pepper, etc.

Step 1: First, mix the flour and water in a certain ratio to make a soft dough. Then, roll out the dough into thin slices and cut it into appropriately sized sheets.

Seaweed is the soul of this soup, it is rich in iodine and other trace elements, which are very beneficial for good health. Tear the nori into small pieces, rinse with water, drain and set aside.

Add an appropriate amount of water to the pot, put in the dough sheet after boiling, and gently stir with chopsticks to prevent the dough sheet from sticking.

Once the dough is cooked, add the seaweed and egg mixture and bring to a boil.

Finally, add salt, chicken essence, pepper to taste according to personal taste, drizzle a few drops of sesame oil, sprinkle with chopped green onions, and a bowl of delicious seaweed noodle soup is ready.

Egg and shrimp slippery soup

Ingredients: shrimp, eggs, coriander, green onion, ginger, salt, white pepper, cooking wine, starch, chicken essence (optional).

Steps: Remove the shell and line of the shrimp, clean and chop into shrimp puree. The fineness of the shrimp paste can be adjusted according to the individual taste.

Add an appropriate amount of salt, white pepper, cooking wine and starch to the shrimp puree, stir well and marinate for 10 minutes to make the shrimp puree more flavorful.

Place the marinated shrimp puree in a bowl and flatten it with chopsticks or a spoon to shape the shrimp into a smooth shape. You can also squeeze the shrimp puree into small balls for easier cooking.

After the pan is hot, pour in the appropriate amount of oil, slide the shrimp into the pan, fry slowly over low heat until golden brown on both sides, and serve out after frying.

Crack the eggs into a bowl, add a pinch of salt and chicken bouillon (optional) and stir well and set aside.

Pour an appropriate amount of water into the pot, add the chopped green onions and ginger slices, turn to low heat and cook for 5 minutes after boiling over high heat to make the soup base more delicious.

Put the fried shrimp slip into the pan and continue to cook for 3-0 minutes to allow the shrimp slide to fully absorb the umami of the soup base.

Slowly pour the stirred egg mixture into the pot and stir with chopsticks at the same time to make the egg mixture form a beautiful egg drop.

Add an appropriate amount of salt and pepper to taste according to personal taste, sprinkle with chopped coriander to add fragrant, and then turn off the heat and remove from the pot after boiling.

Loofah tofu soup

Ingredients: loofah, soft tofu, egg, chicken essence/chicken stock, salt, water, green onion, ginger

Steps: Peel and cut the loofah, cut the tofu into cubes, beat the eggs and set aside. Slice the green onion and slice the ginger.

Add an appropriate amount of water to the pot, add green onions and ginger slices, bring to a boil over high heat, then turn to low heat and cook for 10 minutes to improve the umami of the soup.

Put the sliced loofah segments into the pot and continue to cook for 5 minutes until the loofah is tender.

Gently place the tofu cubes in the pan, avoiding breakage, and continue to cook for 5-0 minutes.

According to personal taste, add an appropriate amount of chicken essence or chicken stock, and an appropriate amount of salt, and stir well.

Slowly pour the beaten egg mixture into the pan while stirring with chopsticks to make the egg mixture filamentous.

After the egg mixture has solidified, turn off the heat and serve.

Proofread by Huang Hao