Every summer, I quickly freeze some tomatoes. In winter, I take out a frozen tomato, add an egg and a bowl of tomato egg soup, which is no worse than the tomatoes in summer. The tomatoes sold in winter are not sour and hard. They are not as delicious as my quick-frozen tomatoes in summer. Therefore, in recent years, tomatoes have been filled in quick-frozen vegetables. The cold winter in Northeast China is very long. Drinking tomato egg soup often tastes like summer, and these tomatoes are real estate of my mother-in-law’s family.

Ingredients

(frozen) 1 tomato
1 egg
1 tbsp vegetable oil
1 teaspoon salt
Proper amount of water
2G scallion
1 teaspoon chicken essence
Appropriate amount of coriander
1 teaspoon corn starch

Directions

Step 1
Quick frozen persimmons are taken out of the refrigerator

Step 2
Freeze and cut into pieces

Step 3
Chopped shallots

Step 4
Egg smashing

Step 5
Heat the oil in the pot

Step 6
Stir fry half of the cut tomatoes, green onion and pepper powder are also delicious, add water

Step 7
After the water boils, cook the tomatoes for a few minutes, then add the beaten eggs and continue to cook for a few minutes

Step 8
Pour in corn starch water and chicken essence

Step 9
Add quick-frozen coriander before coming out of the pot